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5 from 3 votes

Moroccan Couscous Salad

For an exotic combination of spices and fresh ingredients, try this fabulous recipe! It's such a delicious, colorful side dish... you'll love it!
Prep Time10 minutes
Cook Time10 minutes
Passive Time3 hours
Total Time3 hours 20 minutes
Servings: 8
Author: Francine Lizotte
Course: Salads & Dressings
Cuisine: African
Keyword Dairy Free, Easy Recipe, Healthy, Herbs & Spices, Legumes/Beans, Low Sodium/No Sodium, Tailgating, Vegan & Vegetarian

Ingredients

  • 1/4 cup olive oil, divided tips & tricks
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cumin
  • 1/4 tsp. cayenne pepper, or to taste
  • 1 cup dry couscous
  • 2 cups low-sodium vegetable broth
  • 1/4 cup freshly squeezed orange juice tips & tricks
  • 2 tbsp. brown sugar, such as demerara
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 can chickpeas, drained and rinsed well *optional
  • 1/2 cup red onions, finely chopped tips & tricks
  • 2/3 cup red peppers, finely chopped
  • 1/4 cup dried cranberries
  • 1-2 tbsp. fresh parsley, chopped (substitute cilantro) tips & tricks
  • 1/4 cup slivered almonds tips & tricks

Directions

  • In a medium saucepan over medium heat, add 1 tbsp. oil. When it gets hot, add turmeric, cinnamon, ginger, cumin, cayenne pepper and dry couscous. Stir constantly until fragrant, about 2 minutes, being careful not to burn the spices.
  • Add broth and bring to a boil.
  • Reduce the heat to medium-low, cover and simmer 5 minutes or until all liquid is absorbed.
  • Remove from the heat and let stand about 5 minutes.
  • Transfer to a serving bowl and fluff with a fork; set aside.
  • In a small bowl, combine the remaining 3 tbsp. oil, orange juice, brown sugar and pepper; whisk well and set aside.
  • Add the remaining veggies to the couscous mixture. Stir until all the ingredients are well mixed.
  • Pour the dressing over the couscous mixture and stir until incorporated before adding parsley and almonds; stir again.
  • Cover and transfer to the refrigerator for a few hours before serving.