This salad and many more non-boring, non-diet salad recipes are available in my book Seriously Good Salads.
Moroccan Couscous Salad
A fragrant, hearty and colorful salad that makes a fantastic packed lunch. This salad is a meal on its own, but you can also serve it as a side dish.
- Preparation time 15 minutes minutes
- Cooking time 15 minutes minutes
- Total time 30 minutes minutes
- Lunch course, garnish
- Moroccan cuisine
- Serves 4 – 6 servings
- Calories 306 kcal
INSTRUCTIONS
To prepare the dish, follow these steps:
- Heat 1 tablespoon of oil in a large saucepan over medium heat.
- Add 1 onion to the saucepan and cook for 5 minutes, stirring frequently, until the onion softens.
- Add 397g tin of chickpeas, 2 minced garlic cloves, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon celery salt to the saucepan. Mix well.
- Cook for another 5 minutes, allowing the spices to release their fragrance and the chickpeas to heat through.
- Add 1 cup (175g) of dry couscous and 1+⅔ cups (400ml) of hot vegetable stock to the saucepan. Stir and bring to a boil.
- Once boiling, cover the pan with a lid, turn off the heat, and let it sit for 5 minutes.
- While waiting, use a sharp knife to peel the skin off 2 oranges. Cut the oranges into wedges over a bowl, reserving the juice that collects in the bowl.
- Remove the lid from the saucepan and pour the reserved orange juice into the pan. Fluff the couscous with two forks.
- Add 1 red bell pepper, 1 green bell pepper, 2 large tomatoes, 2 cups (60g) packed baby spinach leaves, ¾ cup (95g) coarsely chopped dried apricots, 2 scallions, ½ cup (60g) chopped parsley, and the seeds (arils) of a quarter of a pomegranate to the saucepan. Mix well.
- Transfer the mixture to a serving bowl.
- Garnish with ½ cup (30g) chopped parsley and the seeds (arils) of a quarter of a pomegranate.
- Serve and enjoy!
Note: Please adjust the seasoning according to your taste preferences.
