Moroccan Couscous Salad

Close-up shoot of fruity couscous salad with chickpeas.

5 from 1 vote

Moroccan Couscous Salad with Chickpeas, dried fruit and harissa roasted vegetables, a deliciously spiced dish full of delicious flavours. Ready in about 20 minutes, this salad really easy to make with a few simple ingredients. The harissa paste gives it a distinctive exotic flavour and an earthy heat, while the dried fruit work beautifully with the roasted vegetables.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: Moroccan

Servings: people

Calories: 209kcal

Author: Daniela Apostol

Ingredients

1 cup couscous
½ cup dried cranberries and raisins
1 pepper
½ aubergine (eggplant)
1 ½ cup boiling water
1 teaspoon turmeric
½ teaspoon ground cumin
1 tablespoon harissa paste
1 tablespoon chopped parsley
1 cup cooked chickpeas

Metric - US Customary

Instructions

Chop the aubergine and pepper, add 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.

Video

Notes

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 some smoked paprika to the vegetables, or any other spicy sauce

Nutrition