Moroccan-Spiced Chickpea and Carrot Couscous Salad is one of those vibrant, flavor-packed dishes that I love making when I want something wholesome, filling, and full of warm spices. It combines fluffy couscous, tender chickpeas, crunchy carrots, and a bold mix of Moroccan-inspired seasonings to create a colorful and satisfying salad that works perfectly as a main or side.
Why You’ll Love This Recipe
I love this salad for its combination of textures and spices. The couscous makes it light and fluffy, while the chickpeas and carrots give it substance and crunch. The warm spices—like cumin, paprika, and cinnamon—make every bite exciting, and the simple lemony dressing pulls it all together. It’s a great dish to make ahead of time, and it works well hot, cold, or at room temperature. Whether I’m bringing it to a picnic or enjoying it for lunch, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Couscous
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Canned chickpeas, drained and rinsed
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Carrots, grated or finely shredded
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Olive oil
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Lemon juice
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Ground cumin
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Ground coriander
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Ground cinnamon
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Smoked paprika or regular paprika
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Salt
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Black pepper
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Fresh parsley or cilantro, chopped (optional, for garnish)
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Raisins or chopped dried apricots (optional, for sweetness)
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Toasted almonds or pistachios (optional, for crunch)
Directions
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I start by cooking the couscous according to package instructions, usually by pouring boiling water or broth over it and letting it steam for about 5 minutes. Then I fluff it with a fork.
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While the couscous is cooking, I prepare the dressing by whisking together olive oil, lemon juice, cumin, coriander, cinnamon, paprika, salt, and pepper.
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In a large bowl, I combine the cooked couscous, chickpeas, grated carrots, and any optional ingredients like raisins or nuts.
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I pour the dressing over the mixture and toss everything together until it’s evenly coated.
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Before serving, I sprinkle fresh herbs over the top for a burst of color and freshness.
Servings and timing
This recipe makes about 4 to 6 servings and takes around 20–25 minutes from start to finish. It’s perfect for a quick lunch, meal prep, or as a flavorful side dish for dinner.
Variations
I like adding chopped cucumbers or bell peppers for a fresh crunch, or crumbled feta cheese for a creamy, salty contrast. Sometimes I swap the couscous for quinoa if I want it gluten-free. I’ve also added a pinch of cayenne or harissa paste when I want to bring a little more heat to the dish.
storage/reheating
I store this salad in an airtight container in the fridge for up to 4 days. It holds up really well and tastes even better after the flavors have had time to meld. I usually eat it cold or at room temperature, but if I want it warm, I gently reheat it on the stove or in the microwave without overcooking it.
FAQs
Can I use pearl couscous instead of regular couscous?
Yes, I can use pearl (Israeli) couscous, but I cook it like pasta—boiling it until tender—before using it in the salad.
Is this salad vegan?
Yes, it’s completely plant-based unless I add cheese like feta. It’s naturally vegan and full of plant protein.
What kind of carrots work best?
I usually grate fresh carrots by hand or use a food processor. Pre-shredded carrots work too but can be a bit firmer.
Can I make this salad ahead of time?
Definitely. I often make it a day in advance—the flavors get even better after sitting in the fridge overnight.
What can I serve with this salad?
I like serving it with grilled chicken, roasted vegetables, or as part of a mezze-style spread with hummus and flatbread.
Conclusion
Moroccan-Spiced Chickpea and Carrot Couscous Salad is a bold, beautiful dish that’s full of flavor and incredibly easy to make. I love how versatile and nourishing it is, whether I’m serving it on its own or alongside a bigger meal. The mix of spices, herbs, and textures always keeps things interesting, and it’s one of those recipes I keep coming back to again and again
Print
Moroccan-Spiced Chickpea and Carrot Couscous Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: No-Cook / Steaming
- Cuisine: Moroccan-Inspired
- Diet: Vegan
Description
Moroccan-Spiced Chickpea and Carrot Couscous Salad is a vibrant, wholesome dish made with fluffy couscous, tender chickpeas, crunchy carrots, and warm Moroccan-inspired spices, all tossed in a bright lemony dressing. It’s filling, flavorful, and perfect as a main or side.
Ingredients
- 1 cup couscous
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 1/2 cups carrots, grated or finely shredded
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika or paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley or cilantro (optional)
- 1/4 cup raisins or chopped dried apricots (optional)
- 1/4 cup toasted almonds or pistachios, chopped (optional)
Instructions
- Prepare couscous according to package instructions. Fluff with a fork and let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, cinnamon, paprika, salt, and black pepper.
- In a large bowl, combine cooked couscous, chickpeas, and grated carrots.
- Add raisins or dried apricots and toasted nuts if using.
- Pour the dressing over the salad and toss until evenly coated.
- Garnish with fresh parsley or cilantro before serving.
Notes
- Add chopped cucumber or bell pepper for extra crunch.
- Swap couscous for quinoa to make it gluten-free.
- Add a pinch of cayenne or harissa for heat.
- This salad tastes even better after chilling.
- Serve warm, cold, or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
