Moroccan-Spiced Couscous Salad Recipe with Chickpeas

Introduction

You know that feeling when you crave something fresh, flavorful, and satisfying all at once? That’s exactly how this Moroccan-Spiced Chickpea and Carrot Couscous Salad came to life in my kitchen. It’s vibrant, loaded with spices that pack a punch, and comes together effortlessly. The first time I made this dish, I was inspired by a trip to a local Moroccan restaurant where the aroma of warm cumin and cinnamon filled the air. I couldn’t stop thinking about recreating those flavors at home.

This recipe has become my go-to for everything from quick lunches to potluck parties, and let me tell you—it never disappoints. The combination of fluffy couscous, hearty chickpeas, and sweet roasted carrots tossed in a zesty dressing is irresistible. It’s a little sweet, a little savory, and so comforting. Best part? It’s packed with wholesome ingredients that make you feel good about digging in.

If you’re new to Moroccan flavors or just looking for a versatile salad that everyone will love, this recipe is perfect for you. Let’s dive into the details and get cooking!

Why You’ll Love This Recipe

• Bold Flavors: The warm spices like cumin, coriander, and cinnamon bring depth and richness to every bite.
• Quick & Easy: Ready in under 30 minutes, this salad is ideal for busy weekdays or lazy weekends.
• Versatile: Perfect as a light lunch, side dish, or main course when paired with grilled protein.
• Wholesome Ingredients: Packed with fiber, vitamins, and plant-based protein from chickpeas and carrots.
• Make-Ahead Friendly: The flavors get even better as they sit, making it a great option for meal prep.

What sets this recipe apart is the balance of textures and flavors. The couscous is light and fluffy, the chickpeas add a nutty bite, and the roasted carrots bring a subtle sweetness. Plus, the aromatic spices make it a standout dish you’ll want to make again and again.

Ingredients You Will Need

This Moroccan-Spiced Couscous Salad uses simple, pantry-friendly ingredients that come together beautifully. Here’s what you’ll need:

• Couscous: 1 cup (dry) of plain couscous or whole wheat couscous for added fiber.
• Chickpeas: 1 can (15 oz), drained and rinsed (or 1.5 cups of cooked chickpeas).
• Carrots: 3 medium carrots, peeled and sliced into thin rounds.
• Olive Oil: 3 tablespoons, divided (extra virgin works best).
• Lemon Juice: Freshly squeezed juice of 1 lemon (about 3 tablespoons).
• Spices:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • Salt and pepper, to taste
• Fresh Herbs: 1/4 cup chopped fresh parsley or cilantro.
• Raisins: 1/3 cup for a touch of sweetness (optional).
• Slivered Almonds: 1/4 cup, toasted, for crunch.
• Water or Broth: 1 cup for cooking the couscous.

Don’t have raisins or almonds? No problem! You can swap raisins for dried cranberries or apricots, and use pumpkin seeds or sunflower seeds instead of almonds.

Equipment Needed

• Large Mixing Bowl: For combining all the ingredients.
• Medium Saucepan: To cook the couscous.
• Baking Sheet: For roasting the carrots.
• Knife and Cutting Board: To chop the vegetables and herbs.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Whisk: To mix the dressing evenly.

If you don’t have a whisk, a fork works just fine for mixing the dressing. And if you don’t have a baking sheet, try roasting the carrots in an oven-safe skillet!

Preparation Method

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Roast the carrots: Toss the sliced carrots with 1 tablespoon of olive oil, a pinch of salt, and 1/4 teaspoon of cumin. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. Prepare the couscous: Bring 1 cup of water or broth to a boil in a medium saucepan. Add a pinch of salt and 1 tablespoon of olive oil, then stir in the couscous. Cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
4. Make the dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, and all the spices (cumin, coriander, cinnamon, paprika, turmeric, salt, and pepper).
5. Combine ingredients: In a large mixing bowl, combine the cooked couscous, roasted carrots, chickpeas, raisins, toasted almonds, and chopped parsley. Drizzle the dressing over the mixture and toss gently to coat everything evenly.
6. Adjust seasoning: Taste the salad and add more salt, pepper, or lemon juice if needed.

Serve the salad warm or at room temperature. Enjoy!

Cooking Tips & Techniques

• Toast your almonds: Toasting the almonds enhances their nutty flavor and adds a delightful crunch to the salad.
• Don’t skip the fluffing: Fluffing the couscous with a fork after it’s cooked prevents clumping and ensures a light texture.
• Customize the spice level: Adjust the amount of smoked paprika and cinnamon based on your preference for heat and sweetness.
• Use fresh herbs: Fresh parsley or cilantro adds brightness and balance to the dish. Dried herbs won’t give you the same fresh flavor punch.
• Roast your carrots properly: Spread them out in a single layer on the baking sheet to ensure even cooking and caramelization.

Remember, cooking is all about experimenting. Don’t hesitate to tweak the recipe to suit your taste!

Variations & Adaptations

• Gluten-Free Version: Swap couscous for quinoa or millet for a naturally gluten-free option.
• Add Protein: Toss in grilled chicken, shrimp, or tofu for a heartier meal.
• Seasonal Twist: Replace carrots with roasted sweet potatoes or butternut squash during colder months.
• Nut-Free Option: Use toasted sunflower seeds or pumpkin seeds instead of almonds.
• Spicy Kick: Add a pinch of cayenne pepper or red chili flakes to the dressing for extra heat.

One of my favorite variations is swapping raisins for dried apricots—they add a chewy texture and a burst of sweetness that pairs beautifully with the spices.

Serving & Storage Suggestions

This Moroccan-Spiced Couscous Salad is best served at room temperature or slightly warm. It makes a beautiful centerpiece for lunch, paired with crusty bread or pita. For dinner, serve it alongside grilled chicken or salmon for a complete meal.

Leftovers? No problem! Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen as they sit, making it even tastier the next day. To reheat, simply microwave for a minute or enjoy it cold—it’s delicious either way!

Nutritional Information & Benefits

This salad is not only delicious, but it’s packed with nutrients:

• Fiber-Rich: Chickpeas and carrots provide plenty of fiber for digestion and satiety.
• Plant-Based Protein: Chickpeas are a great source of protein, making this a wonderful vegetarian meal.
• Low in Fat: With just a bit of olive oil, this salad is heart-healthy and light.
• Rich in Antioxidants: Spices like turmeric and cinnamon offer anti-inflammatory benefits.

For those watching their carb intake, consider swapping the couscous for cauliflower rice to keep it low-carb while still enjoying all the flavors.

Conclusion

This Moroccan-Spiced Couscous Salad with Chickpeas and Carrots is a recipe I truly love for its simplicity and bold flavors. Whether you’re cooking for yourself or sharing with friends, it’s a dish that’s sure to impress without adding stress.

Moroccan-Spiced Couscous Salad Recipe with Chickpeas

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• Author: Daphne
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A vibrant and flavorful salad featuring fluffy couscous, hearty chickpeas, and sweet roasted carrots tossed in a zesty Moroccan-spiced dressing. Perfect for quick lunches, potlucks, or meal prep.

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Ingredients

Scale 1x2x3x

• 1 cup dry plain couscous or whole wheat couscous
• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
• 3 medium carrots, peeled and sliced into thin rounds
• 3 tablespoons olive oil, divided
• Juice of 1 lemon (about 3 tablespoons)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley or cilantro
• 1/3 cup raisins (optional)
• 1/4 cup slivered almonds, toasted
• 1 cup water or broth for cooking the couscous

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots with 1 tablespoon of olive oil, a pinch of salt, and 1/4 teaspoon of cumin. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. Bring 1 cup of water or broth to a boil in a medium saucepan. Add a pinch of salt and 1 tablespoon of olive oil, then stir in the couscous. Cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, and all the spices (cumin, coriander, cinnamon, paprika, turmeric, salt, and pepper).
5. In a large mixing bowl, combine the cooked couscous, roasted carrots, chickpeas, raisins, toasted almonds, and chopped parsley. Drizzle the dressing over the mixture and toss gently to coat everything evenly.
6. Taste the salad and add more salt, pepper, or lemon juice if needed.
7. Serve the salad warm or at room temperature.

Notes

[‘Toast the almonds for enhanced flavor and crunch.’, ‘Fluff the couscous with a fork after cooking to prevent clumping.’, ‘Adjust the spice level to your preference by modifying the amount of smoked paprika and cinnamon.’, ‘Use fresh parsley or cilantro for the best flavor.’, ‘Spread carrots in a single layer on the baking sheet for even cooking and caramelization.’]

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salad
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 6
• Sodium: 300
• Fat: 8
• Saturated Fat: 1
• Carbohydrates: 35
• Fiber: 6
• Protein: 7

Keywords: Moroccan, Couscous Salad, Chickpeas, Healthy, Vegan, Vegetarian, Gluten-Free, Quick Lunch, Meal Prep