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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- In a small bowl, whisk together the remaining olive oil, lemon juice, and all the spices (cumin, coriander, cinnamon, paprika, turmeric, salt, and pepper).
- 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.
- Taste the salad and add more salt, pepper, or lemon juice if needed.
- 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