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
