Moroccan Couscous and Chickpea Salad
eatoplan
November 27, 2024
This Moroccan Couscous and Chickpea Salad is a vibrant, hearty dish packed with bold flavors and colorful ingredients. Fluffy couscous is soaked in seasoned broth, then tossed with protein-rich chickpeas, roasted red peppers, pistachios, fresh herbs, and green onions for a satisfying base.
Finished with a zesty lemon dressing and a warm blend of Moroccan spices, this salad is both refreshing and deeply flavorful. Perfect as a light lunch, picnic side, or healthy make-ahead meal, it gets even better as it marinates—making it ideal for meal prep or entertaining.
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Ingredients:
Adjust Servings
| 1teaspoon pepper black | |
| 15ounce chickpeas rinsed, canned, (garbanzo beans) | |
| 0.25teaspoon cayenne | |
| 0.25teaspoon cinnamon | |
| 1.5cups couscous | |
| 3 green onions chopped | |
| 0.25teaspoon ground ginger | |
| 0.25teaspoon ground nutmeg | |
| 1 lemon | |
| 6servings olive oil | |
| 1cup parsley chopped | |
| 1cup pistachio nuts unsalted, shelled | |
| 1small bell pepper diced, red | |
| 6servings salt to taste | |
| 0.5teaspoon turmeric | |
| 1.5cups vegetable broth |
Directions
1.
Prepare the Couscous
1. In a small saucepan, bring the broth and a teaspoon of salt to a boil. | 2. Place the couscous in a large bowl and pour the hot broth over it. | 3. Cover the bowl and let the couscous absorb the liquid for 5 minutes. | 4. After 5 minutes, remove the cover and fluff the couscous with a fork to separate the grains.
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2.
Prepare the Salad Ingredients
In a large bowl, combine the chickpeas, pistachios, red peppers, green onions, and parsley. Mix well.
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3.
Flavor the Salad
1. Add the zest and juice of the lemon to the salad and stir to combine. | 2. Sprinkle the spice mixture over the couscous and toss everything together until evenly mixed. | 3. Taste and add additional salt if needed.
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4.
Marinate and Serve
Allow the salad to marinate for at least an hour to let the flavors meld together before serving.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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