Moroccan Couscous Salad (Printable version)

Fluffy couscous with roasted vegetables, fresh herbs, and a zesty lemon dressing.

# Ingredient List:

→ Couscous

01 - 1 cup couscous
02 - 1 1/4 cups boiling vegetable broth
03 - 1 tablespoon olive oil

→ Roasted Vegetables

04 - 1 small zucchini, diced
05 - 1 small red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 1 small red onion, diced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon smoked paprika
12 - Salt and black pepper, to taste

→ Salad Additions

13 - 1/2 cup canned chickpeas, drained and rinsed
14 - 1/4 cup raisins or golden sultanas
15 - 1/3 cup fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped
17 - 1/4 cup toasted slivered almonds (optional)

→ Dressing

18 - Juice of 1 large lemon
19 - 2 tablespoons extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - 1/2 teaspoon honey or maple syrup
22 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss zucchini, red bell pepper, carrot, and red onion with olive oil, cumin, coriander, smoked paprika, salt, and black pepper. Spread evenly on the baking sheet.
02 - Roast for 20 to 25 minutes, stirring halfway through, until vegetables are golden and tender. Remove from oven and allow to cool slightly.
03 - Place couscous in a large bowl. Add boiling vegetable broth and olive oil. Cover with a plate and let stand for 5 minutes. Fluff with a fork to separate grains.
04 - Whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper until combined.
05 - Fold roasted vegetables, chickpeas, raisins, parsley, mint, and almonds if using into the couscous. Drizzle dressing over and toss gently to combine.
06 - Serve at room temperature or chilled, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and there's genuine pleasure in how the warm couscous absorbs those bright, zesty flavors.
  • The roasted vegetables develop this deep, caramelized sweetness that makes even simple produce taste like something special.
  • You can make it ahead and serve it cold, which means no sweating over a stove when guests arrive.
02 -
  • Don't skip the cooling step for the roasted vegetables—adding them hot to the couscous will make everything mushy and turn the herbs gray.
  • The couscous really does need exactly 5 minutes under cover, no more and no less, or you'll end up with either crunchy grains or a gluey mess.
  • Taste the dressing before mixing it in; the acidity and salt are crucial, and every lemon is different.
03 -
  • Toast your almonds yourself if you can—the smell while they're warming is one of those kitchen moments that makes you feel like a real cook.
  • Keep the vegetables on the larger side of diced so they stay distinct and don't dissolve into mush as they cool.
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