Moroccan Couscous Salad with Sun-Kissed Flavors
A refreshing and colorful salad that captures the essence of Moroccan cuisine. Tender couscous pairs perfectly with the crispness of cucumber, the sweetness of raisins, and the delicate aroma of fresh mint for an explosion of flavor in every bite.
🛒 Ingredients
4 servings
- 1 1/2 cups couscous
- 1 3/4 cups hot water
- 1 vegetable bouillon cube
- 2 medium carrots, grated
- 1 fresh cucumber, diced
- 14 oz canned chickpeas, drained
- 1/2 cup raisins
- 1 bunch fresh mint, chopped
- Juice of 2 fresh lemons
- 1/4 cup extra virgin olive oil
- Salt and ground black pepper
- 1 oz crushed pistachios (optional)
- 1 pinch ground cumin
Watch the original video
Watch on TikTokDirections
- 1
Pour the couscous into a large bowl. Dissolve the bouillon cube in the hot water and pour over the couscous. Cover with plastic wrap and let sit for 5 minutes.
- 2
Fluff the couscous with a fork to separate the grains.
- 3
Meanwhile, grate the carrots, dice the cucumber, and mix with the chickpeas.
- 4
Rehydrate the raisins in warm water for 2 minutes if desired, then fold them into the couscous.
- 5
Add the carrot-cucumber-chickpea mixture to the cooled couscous.
- 6
Prepare the dressing: whisk together the lemon juice, olive oil, salt, pepper, and cumin.
- 7
Pour the dressing over the salad and mix well.
- 8
Gently fold in the majority of the fresh mint.
- 9
Let rest for at least 10 minutes so the flavors can meld.
- 10
Garnish with the remaining mint and the pistachios before serving.
💡 Chef's Tip
For a fresher presentation, save some fresh mint and pistachios to garnish just before serving. This salad can be prepared the day before and actually improves in the refrigerator. It can be enjoyed either cold or at room temperature.
