Moroccan Couscous Salad with Chickpeas and harissa roasted vegetables, a deliciously spiced vegan dish full of colour and flavour.
This might not be a traditional salad with green leaves and a dressing, but a much more sopisticated, exotic dish that screams perfection.
After my Moroccan chicken tagine, I fell in love with the Moroccan flavours, and decided to go for something as flavourful, but light and low calorie.
Despite the fact that it can be served as a salad, it can definitely be considered a side dish too, and it goes perfectly well with any roast.
If you are looking for a nice packed lunch option, this Moroccan salad is the perfect recipe, especially if you like healthy food.
Plain couscous might be boring to some people, although I actually quite like having it that way.
But throw in a few spices, some nicely roasted veggies coated in harissa paste, some dried fruit, and you get one awesome couscous recipe.
How do you make Moroccan couscous salad?
Making it at home cost me a lot less than buying the ready-made version stores have to offer.
Couscous only needs to be hydrated, which means it’s ready in less than 5 minutes.
But adding the roasted vegetables really takes this salad to the very next level, so do not skip this step.
- chop the aubergine (eggplant) and red pepper, add 2 tablespoons of harissa paste, and mix well to coat
- roast in the pre-heated oven at 200 degres Celsius (390 Fahrenheit) for 10-15 minutes until tender
- add the couscous, turmeric, cumin, ground coriander and dried fruit to a large bowl, pour over the boiling water (or any kind of broth) and cover.
The water will be completely absorbed, and the couscous will double its volume, so keep that in mind when deciding how many servings you need.
The boiling water will hydrate the dried fruit too, but you can just throw them in after the couscous is ready.
- add the chickpeas, roasted vegetables and parsley, give it a good stir, season with salt to taste, and the salad is ready
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Moroccan Couscous Salad with Chickpeas and harissa roasted vegetables, a deliciously spiced dish full of colour and flavour.
- 1 cup couscous
- 1/2 cup dried cranberries and raisins
- 1 red pepper
- 1/2 aubergine (eggplant)
- 1 1/2 cup boiling water
- 1 tbsp turmeric
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 2 tbsp harissa paste
- 1 tbsp chopped parsley
- salt to taste
- 1 cup cooked chickpeas
Chop the aubergine and red pepper, and the harissa paste, and mix well to coat.
Roast in the pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for 10-15 minutes until tender.
Add the couscous, dried fruit and spices to a large bowl, pour over the boiling water, cover the bowl with a lid or a large plate, and set aside for 5 minutes.
Use a fork to fluff it up, add the roasted vegetables, chickpeas and parsley, and stir well to combine.
Serve it either warm or cold.
- you can use any kind of broth (stock) instead of boiling water, the chicken or vegetable ones being particularly nice
- use any other dried fruit like apricot, prunes or dates
- add a pinch of chilli peppers, for a hot and spicy kick
- if you don't have harissa paste, not to worry, just add the ground cumin, turmeric, and coriander, and some smoked paprika to the vegetables