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MOROCCAN COUSCOUS SALAD

This Moroccan-inspired salad is fast becoming a favourite dish. It’s quick and easy to make, yet full of flavour, colour, and texture. Each mouthful offers an explosion of layered flavours—from sweet to tangy—paired with a mix of soft and crunchy textures that keep every bite interesting.
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Equipment

  • 1 small and large mixing bowl
  • 1 serving dish

Ingredients
  

INGREDIENTS FOR COUSCOUS

  • 156g or 1 cup pearl couscous
  • 260ml or 1 1/4 cups spring water
  • 3/4 of a vegetable cube
  • 1/2 tablespoon olive oil

INGREDIENTS FOR THE SALAD

  • 87g or 3/4 cup cooked chickpeas
  • 50g or 1/3 cup roasted almonds, roughly chopped
  • 35g or 1/4 cup golden sultanas
  • 50g or 1/3 cup pomegranate seeds
  • 80g or 1/4 cup red onion, finely diced
  • 15g or 1/3 cup finely chopped flat-leaf parsley
  • 8g or 1/3 cup finely chopped mint
  • 2 teaspoon cumin powder
  • 2 teaspoon paprika

INGREDIENTS FOR THE DRESSING

  • 1 1/2 tablespoon extra virgin olive oil
  • 35g or 1/4 cup fresh squeezed lemon juice
  • 3 medium galic cloves (Finely grate garlic, press out the juice, add to the dressing)
  • 1 teaspoon maple syrup
  • 1/2 teaspoon pink Himalayan salt

Instructions
 

COOK THE COUSCOUS

  • *Boil a kettle of water and measure out 1 1/4 cups into a jug.
    *Add the stock cube and whisk to dissolve. Set the vegetable broth aside.
    *In a medium-sized saucepan, add the olive oil.
    *Heat the pan over medium heat and add the couscous.
    *Lightly toast the couscous until golden, then pour in the vegetable broth.
    *Bring to a boil, then reduce the heat to low and gently simmer for 10 minutes.
    *After 10 minutes, the couscous should be cooked. Fluff it with a fork.
    *Spoon the couscous onto a plate and allow it to cool while you prepare the remaining ingredients for the salad.

MAKE THE SALAD

  • *In a large bowl add cooled couscous, chick peas, almonds, sultanas, pomegranate seeds, parsley, mint, cummin and paprika

MAKE THE DRESSING

  • *Add all dressing ingredients to a small bowl or jar.
    *Whisk or shake until emulsified and well combined.
    *Taste and adjust sweetness, acidity, or seasoning as needed.

ASSEMBLE

  • *To the large bowl of salad ingredients add the dressing and toss throughly to combine.
    *Transfer salad to a serving dish.
    *Salad may be served at room temperature or place in the fridge for 30 minutes before serving.

SERVING SUGGESTIONS

  • *This salad stores beautifully for up to 3 days in the fridge—great for lunches.
    * Pairs well with baked tofu, roasted veggies, grilled mushrooms, or any simple plant-based main.
    *Add extra roasted pumpkin, sweet potato, or more chickpeas for a fuller meal.
    *Top with more toasted almonds or pumpkin seeds just before serving.