Description
A vibrant Moroccan-Spiced Chickpea and Carrot Couscous Salad featuring fluffy couscous infused with warm spices, mixed with grated carrots, chickpeas, raisins, and fresh parsley, tossed in a zesty olive oil and lemon dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Grains and Vegetables
- 1/2 cup couscous
- 2 carrots, grated
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh parsley
Liquids
- 1 cup vegetable broth
- 2 tbsp olive oil
- 1 tbsp lemon juice
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Salt and pepper to taste
Others
- 1/4 cup raisins
Instructions
- Cook Couscous: In a saucepan, bring the vegetable broth to a boil. Remove the saucepan from heat and stir in the couscous. Cover the pan and let it sit for 5 minutes until the couscous absorbs the liquid and becomes fluffy. Fluff the couscous gently with a fork to separate the grains.
- Combine Salad Ingredients: In a large bowl, mix the fluffed couscous with grated carrots, rinsed chickpeas, finely chopped red onion, raisins, and chopped fresh parsley, making sure they are evenly distributed.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, ground cinnamon, ground ginger, salt, and pepper until fully incorporated and smooth.
- Toss Salad: Pour the spiced dressing over the couscous mixture. Toss gently but thoroughly so all ingredients are well coated with the flavorful dressing.
- Rest and Serve: Let the salad rest at room temperature for about 10 minutes to allow the flavors to meld together. Serve as a refreshing main or side dish.
Notes
- You can prepare the couscous in advance and refrigerate to save time.
- Adjust the seasoning according to your taste preferences, adding more lemon juice for acidity or spices for warmth.
- For added texture and flavor, consider adding toasted nuts like almonds or pine nuts.
- This salad can be served chilled or at room temperature.
- Use gluten-free couscous or substitute with quinoa to make the dish gluten-free.
