Couscous Salad (Easy Recipe)

This Moroccan couscous salad with chickpeas and vegetables is hearty yet light, aromatic, summery, and packed with color and flavor. A dairy-free, vegetarian, vegan side or main in just 15 minutes!

15-Minute Vibrant Summer Couscous Salad

When it comes to salads, you’re far more likely to see me enjoying something hearty and pulse or grain-based over something leafy and green. I’ve already shared salad recipes for quinoa chickpea salad, kidney bean salad, brown rice summer salad, and lentil tahini salad. Now, it’s the turn of this summery Moroccan couscous salad recipe.

This healthy couscous recipe is refreshing, vibrant, and loaded with a variety of colors, textures, and flavors. It combines light and fluffy couscous with fresh, crunchy veggies, including bell pepper, cucumber, and tomatoes. That is all finished with a Moroccan-inspired salad dressing that’s lemony and aromatic with the addition of Ras el Hanout (store-bought or homemade – check the FAQs), a popular North African spice blend containing classic flavors like cumin, ginger, and turmeric.

The combination is inexpensive, nourishing, will fill you up without weighing you down, and delicious as a side dish or the main event. This healthy couscous recipe is fairly nutritious, too, thanks to the fiber-rich couscous, vitamin and mineral-rich fresh veggies, and plant-based protein-dense chickpeas.

Enjoy this summer couscous salad chilled or at room temperature and ready to impress at potlucks, picnics, parties, and BBQs alongside other simple summery side salads like vegan pasta salad, Mexican avocado salad, and creamy German cucumber salad.

The Ingredients

Couscous is an inexpensive staple in Morocco and other Northern African countries and is perfect for enjoying with warm or chilled dishes like this veggie couscous salad recipe.

Couscous Salad:

• Couscous: It’s best to use instant couscous for this cold couscous salad. Small Moroccan couscous is best over larger varieties like Lebanese couscous (aka pearl couscous). For a gluten-free alternative, use cooked quinoa or millet instead.
• Veg broth: Use reduced-sodium broth if preferred.
• Chickpeas: I use canned garbanzo beans (regular or low-sodium work).
• Vegetables: This veggie couscous salad with chickpeas contains several fresh and crunchy vegetables, including:
  • Bell pepper (orange, yellow, or red peppers work best in this cous cous salad)
  • Tomatoes (fleshy rather than overly juicy)
  • Cucumber (use a low-seed variety like English or Persian cucumber)
• Fresh herbs: I use a combination of spring onions and parsley for this aromatic Moroccan salad.

Moroccan Salad Dressing:

• Tomato paste: Use a plain version (as some come with garlic and/or herbs).
• Lemon juice: Use fresh lemon juice for the best flavor. For extra flavor, add some lemon zest to the Moroccan salad dressing.
• Vegetable broth: Regular or reduced sodium.
• Olive oil: I recommend using extra virgin olive oil.
• Maple syrup: Or another liquid sweetener like agave. Adjust the amount to taste.
• Ras el Hanout: You can use a pre-blended option or make the popular North African/ Moroccan spice blend fresh yourself (read FAQs) for this Moroccan couscous recipe.
• Salt: Adjust the amount to taste.

To adjust this easily to a Mediterranean couscous salad, omit the Ras el Hanout and tomato paste, and add some garlic and optionally dried oregano to the lemon dressing ingredients.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

Optional Ingredients and Recipe Variations

There are plenty of ways to adapt this Moroccan couscous recipe based on what you have available. Some of my favorite optional add-ins include:

• Raisins (or dried apricots) – Moroccan dishes love to mix sweet and savory
• Pomegranate seeds
• Slithered almonds (pistachios or pine nuts also work – toasted is best)
• Shredded carrot
• Radishes
• Zucchini
• Fresh mint
• Vegan feta cheese
• Harissa (to add some spice)

You could also make this lemony couscous salad into more of a meal with the addition of marinated tofu (or chickpea tofu) or tempeh.

How to Make Moroccan Couscous Salad?

There are just four simple steps to prepare this delicious summer couscous salad recipe.

• First, add the couscous to a medium bowl, bring the veggie broth to a boil, and pour it over the couscous, mixing well. Then, leave it to sit, for 5-10 minutes until tender. Fluff it with a fork.

• Meanwhile, wash and dice the peppers, tomatoes, and cucumber. Plus, slice the spring onion, chop the parsley, and drain and rinse the can of chickpeas.
• To prepare the dressing, add the tomato paste, lemon juice, and vegetable broth to a bowl and whisk well. Then add the olive oil, maple syrup, and Ras el Hanout spice blend, and whisk. Add salt to taste.

• Mix the couscous, vegetables, and dressing in a large bowl, and toss well. Give it a taste and adjust any elements (i.e., more spices, lemon juice, etc.). Enjoy!

How to Store?

Make ahead/ Store: I recommend making the dressing a few hours in advance to allow the flavors time to fully meld. When making this salad ahead, I also recommend leaving the delicate herbs off the salad until just before serving.

You can store the prepared couscous salad with chickpeas in an airtight container in the fridge for 3-4 days. If you store the dressing separately, it may last between 5 and 6 days.

Freeze: While I don’t recommend freezing the fresh veggies (cucumber, bell pepper, tomatoes), cooked couscous can be frozen for between 3-4 months.

FAQs

How to make Ras el Hanout spice blend?

I love making spice blends for optimal freshness and flavor. Just add all the spices to an electric spice grinder or mortar with pestle (omit one spice if you don’t have it, as this spice blend is very versatile and has many versions). For homemade Ras el Hanout you’ll need:

• 1 3/4 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground black pepper
• 3/4 tsp ground turmeric
• 3/4 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves

You’ll need 1.5 tsp of the spice blend for this couscous salad recipe. The remainder can be saved for another salad or stirred into pasta or rice.

Can I use regular or giant couscous (not quick cook)?

Yes, though, you’ll need to adjust the cooking time and method, following the package instructions. Allow it to cool for at least 10 minutes, too, so it doesn’t wilt the vegetables and herbs.

Should I eat couscous salad cold or warm?

You can enjoy this Moroccan couscous salad with chickpeas, either cold or at room temperature. However, I don’t recommend enjoying it warm, as that will cause the fresh veggies to wilt and lose their crisp texture.

Is couscous gluten-free?

Couscous is not gluten-free, as it’s made with crushed durum wheat semolina. Use cooked quinoa or millet for a gluten-free version.

What is instant couscous?

Instant couscous is similar to bulgur wheat and other ‘quick cook’ grain varieties, where they have been pre-cooked and dried. Instead of having to cook them entirely, all you need to do is rehydrate the grain, and it’s ready to use.

Recipe Notes and Tips

• For vibrant traditional Moroccan yellow couscous: Add a small amount of turmeric to the hot vegetable broth when preparing the couscous.
• Choose the best veggies: For a summer couscous salad recipe that lasts, ensure you use low-seed cucumber and tomatoes (which, otherwise, can turn the salad soggy). If you cannot get your hands on low-seed varieties, scoop out the seeded parts before adding them to the Moroccan salad.
• Toast the couscous for more flavor: Toast it in a large skillet until fragrant for a nuttier flavor.
• When to add the dressing: For optimal flavor, add the dressing to the couscous while it’s still slightly warm. This way, it will soak it up more.
• For a lower-carb version: Swap out some of the couscous with cauliflower rice.

More Salad Recipes

• Quinoa Salad with Chickpeas
• Lentil Salad with Tahini Dressing
• Lebanese Fattoush Salad
• Kidney Bean Salad
• Brown Rice Salad
• Keto Coleslaw
• Creamy German Cucumber Salad
• Mexican Avocado Salad
• Vegan Pasta Salad without Mayo
• Vegan Potato Salad
• Chickpea Buddha Bowl
• Lunch Bowl with Hasselback Potatoes

If you try this easy Summer Moroccan couscous salad recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Couscous Salad Recipe

Author: Michaela Vais

This Moroccan couscous salad with chickpeas and vegetables is hearty yet light, aromatic, summery, and packed with color and flavor. A dairy-free, vegetarian, vegan side or main in just 15 minutes!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Course Salad

Cuisine Moroccan, North African

Servings 4

Calories 446 kcal

Ingredients

 

1x2x3x

Couscous Salad:

• 1 1/2 cups (250 g) instant couscous (see notes)
• 1 1/4 cups (300 ml) vegetable broth
• 3 small (140 g) bell peppers diced
• 2 medium (200 g) tomatoes diced
• 1 small (160 g) cucumber diced
• 1/2 bunch of parsley chopped
• 3 stalks spring onions sliced
• 1 (15 oz) can chickpeas drained and rinsed

Dressing:

• 2 Tbsp (40 g) tomato paste
• 2 Tbsp lemon juice
• 2 Tbsp vegetable broth
• 3 Tbsp olive oil
• 1 1/2 tsp maple syrup
• 1 1/2 tsp Ras el Hanout spice blend (see notes)
• Salt to taste

Instructions

 

• You can watch the video in the post for visual instructions.

  First, add the couscous to a medium bowl, bring the vegetable broth to a boil, and pour it over the couscous, mixing well. Then, leave it to sit, for 5-10 minutes until tender. Fluff it with a fork.
• Meanwhile, wash and dice the peppers, tomatoes, and cucumber. Plus, slice the spring onions, chop the parsley, and drain and rinse the can of chickpeas.
• To prepare the dressing, add the tomato paste, lemon juice, and vegetable broth to a bowl and whisk well. Then add the olive oil, maple syrup, and Ras el Hanout spice blend, and whisk well. Try it and add salt to taste.
• Mix the couscous, vegetables, and dressing in a large bowl, and toss well. Give it a taste and adjust any elements (i.e., more spices, lemon juice, etc.). Enjoy!

Notes

• Couscous: To make the recipe gluten-free, use cooked quinoa or millet.
• Ras el Hanout: Use store-bough Ras el Hanout or make your own. I made my own spice blend by blending the following spices in an electric spice grinder. Then I used 1.5 tsp of the spice blend for the couscous salad recipe and saved the rest for the next dish. If you don't have all spices, just use the ones you have and make your own blend.

 

Ras el Hanout spice blend:

• 1 3/4 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground black pepper
• 3/4 tsp ground turmeric
• 3/4 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves

 

Nutrition information is an estimate and has been calculated automatically

Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!