Quick And Easy Moroccan Couscous Salad Recipe

I’m sharing my Moroccan Couscous Salad, one of my favorite salads with couscous that pairs roasted vegetables, a mix of spices, and fluffy grains to pique your curiosity.

I love how this Quick And Easy Moroccan Couscous Salad surprises you. Roasted eggplant gives it this smoky, meaty bite while chickpeas add a chewy, filling pop that keeps you guessing with every forkful.

It feels bright and a little wild, like you expected one thing and got another, in the best way. I never know which mouthful will hit first the sweet or the tang, and honestly that makes me keep coming back.

Perfect for a weeknight when I need something that looks fancy but is zero fuss. Totally works as Vegetarian Couscous for dinner or lunch.

Ingredients

• Couscous: Light wheat grain, mostly carbs for energy, low fat, quick to soak up flavors.
• Eggplant: Meaty texture, lots of fiber and antioxidants, soaks oil and gets smoky when roasted.
• Chickpeas: Creamy legumes, good plant protein and fiber, keeps you full and balances salad.
• Dried apricots or raisins: Adds chewy sweetness, concentrated natural sugars, tiny boost of iron and potassium.
• Olive oil: Healthy monounsaturated fats, adds richness and helps dressings cling to couscous.
• Parsley and mint: Fresh herbs for bright, herbal lift, add vitamins and cut through richness.
• Almonds or pine nuts: Toasted crunch, adds healthy fats, protein and a nutty finish to each bite.

Ingredient Quantities

• 1 1/2 cups dry couscous (regular Moroccan couscous)
• 1 1/2 cups vegetable broth or water
• 3 tbsp extra virgin olive oil, plus 1 tbsp for dressing
• 1 medium eggplant about 1 lb
• 2 small zucchinis
• 1 red bell pepper
• 1 small red onion
• 1 cup cherry tomatoes
• 1 can (15 oz) chickpeas, drained
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/3 cup toasted slivered almonds or pine nuts
• 1/4 cup chopped dried apricots or golden raisins
• 2 tbsp lemon juice (about 1 lemon)
• 1 tbsp red wine vinegar (optional)
• 1 tbsp honey or maple syrup (optional)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste

How to Make this

1. Preheat oven to 425 F (220 C). Cut the eggplant into 1 inch cubes, slice the zucchinis, chop the red bell pepper and red onion into bite sized pieces, halve the cherry tomatoes. Drain and pat dry the chickpeas and mince the garlic.

2. Toss the eggplant, zucchini, pepper, onion and chickpeas with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cinnamon, salt and black pepper to taste. Spread in a single layer on a rimmed baking sheet. Roast 20 to 25 minutes, turning once, until edges are browned and tender. Add the minced garlic in the last 5 minutes so it doesnt burn.

3. While the veggies roast bring 1 1/2 cups vegetable broth or water to a boil. Stir in 1 1/2 cups couscous, cover, remove from heat and let sit 5 minutes. Fluff with a fork so it stays light and not clumpy.

4. Quickly plump the dried apricots or golden raisins by putting them in a small bowl with hot water for 5 minutes, then drain and chop roughly. This makes them juicier and less chewy.

5. Toast the 1/3 cup slivered almonds or pine nuts in a dry skillet over medium heat, shaking the pan, until fragrant and golden, about 2 to 4 minutes. Watch them close, they burn fast.

6. Chop 1/4 cup fresh parsley and 1/4 cup fresh mint, and set aside. These herbs brighten the whole salad so dont skimp.

7. Make the dressing: whisk together 2 tbsp lemon juice, 1 tbsp olive oil reserved for dressing, 1 tbsp red wine vinegar if using, 1 tbsp honey or maple syrup if you like a touch of sweetness, a little salt and pepper and a tiny pinch of cumin or smoked paprika if you want more warmth.

8. In a large bowl combine the fluffed couscous, roasted vegetables and chickpeas, halved cherry tomatoes, chopped dried fruit, toasted nuts and the chopped herbs. Pour the dressing over while the couscous is still slightly warm so it soaks in better.

9. Toss everything gently, taste and adjust salt, pepper or lemon. Serve warm, at room temperature or chilled. Garnish with an extra sprinkle of herbs and nuts. Leftovers keep well and actually taste better the next day.

Equipment Needed

1. Rimmed baking sheet for roasting veggies
2. Large mixing bowl to combine couscous, veggies and dressing
3. Medium saucepan with lid to boil broth and steep couscous
4. Small bowl for plumping dried fruit
5. Dry skillet for toasting nuts
6. Chef’s knife and cutting board for chopping (veg, herbs, fruit)
7. Measuring cups and spoons for couscous, oil and spices
8. Colander plus a kitchen towel or paper towels to drain and pat chickpeas
9. Fork and spatula or tongs to fluff couscous and turn the roast veggies

FAQ

Quick And Easy Moroccan Couscous Salad Recipe Substitutions and Variations

• Couscous → Quinoa or fine bulgur: Quinoa gives a nuttier, protein boost (rinse, use 1 cup quinoa to 2 cups water, simmer ~15 min); fine bulgur can be soaked in hot broth for 10 min for a similar fluffy bite.
• Eggplant → Portobello mushrooms or extra zucchini: Slice and roast the same way, mushrooms add a meaty chew while more zucchini keeps it light, dont forget to toss in oil and salt so they caramelize.
• Chickpeas → Cannellini beans or cooked green/brown lentils: Cannellini gives a creamier, milder note; lentils hold their shape and add earthiness, both work cold straight from the can or pot.
• Dried apricots/raisins → Chopped dates or dried cranberries: Dates add rich caramel sweetness, cranberries give a tangy pop, soak very dry fruits briefly in warm water or lemon juice if theyre tough.

Pro Tips

– Salt the eggplant ahead of time, even just 20 to 30 minutes. Sprinkle cubes, let them sit on a colander or paper towels, then rinse and pat dry. It pulls out bitter, waterlogged juices so the eggplant actually browns and soaks up less oil. If youre in a hurry, at least press with towels for a few minutes.

– Don’t crowd the pan when roasting. Spread everything out so each piece gets direct heat, or use two sheets and rotate them halfway. Chickpeas crisp way better when they arent piled up, and garlic should only go in the last few minutes so it doesnt burn. If you have convection mode use it, it speeds browning.

– Give the couscous a quick toast and a little fat before you add the hot liquid. Heat a tablespoon of olive oil in a pan, stir in the dry couscous till it smells nutty for 1 minute, then pour in the hot broth. Fluff with a fork and drizzle a touch more olive oil so the grains stay separate and fluffy.

– Plump the dried fruit in hot water or a splash of orange juice and save a tablespoon of that soaking liquid for the dressing. It adds real depth. Also toast nuts slowly and take them off the heat the instant they color, they go from perfect to burnt super fast. Keep some herbs raw to sprinkle on top at the end for brightness.