5 from 1 vote
Overhead shoot of a plate with moroccan couscous
Moroccan Couscous Salad with Chickpeas
Prep Time
15 mins
Total Time
15 mins

Moroccan Couscous Salad with Chickpeas and harissa roasted vegetables, a deliciously spiced dish full of colour and flavour. 

Course: Salad
Cuisine: Moroccan
Keyword: couscous recipes
Servings: 4 people
Calories: 307 kcal
Author: Daniela Anderson
  • 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
  1. Chop the aubergine and red pepper, and the harissa paste, and mix well to coat.

  2. Roast in the pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for 10-15 minutes until tender.

  3. 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.

  4. Use a fork to fluff it up, add the roasted vegetables, chickpeas and parsley, and stir well to combine.

  5. Serve it either warm or cold.

Recipe Notes
Nutrition Facts
Moroccan Couscous Salad with Chickpeas
Amount Per Serving
Calories 307 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 16mg1%
Potassium 427mg12%
Carbohydrates 63g21%
Fiber 8g32%
Sugar 15g17%
Protein 10g20%
Vitamin A 1025IU21%
Vitamin C 41.7mg51%
Calcium 42mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.