Name: Moroccan-Spiced Chickpea and Carrot Couscous Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Moroccan-Inspired
Ingredients: ½ cup couscous; 1 cup vegetable broth; 2 carrots, grated; 1 can (15 ounces) chickpeas, drained and rinsed; ½ red onion, finely chopped; ¼ cup raisins; ¼ cup chopped fresh parsley; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; Salt and pepper to taste

Why You’ll Love This Recipe

I appreciate how quickly this salad comes together in just 20 minutes. The couscous cooks in minutes, and the rest is simply mixing and tossing.

I love the balance of flavors. The warm spices like cumin, coriander, cinnamon, and ginger create depth, while lemon juice adds brightness. The raisins provide small bursts of sweetness that tie everything together.

I also enjoy how versatile it is. I can serve it as a side, a light lunch, or even meal prep it for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup couscous
1 cup vegetable broth
2 carrots, grated
1 can (15 ounces) chickpeas, drained and rinsed
1/2 red onion, finely chopped
1/4 cup raisins
1/4 cup chopped fresh parsley
2 tbsp olive oil
1 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp ground ginger
salt and pepper to taste

Directions

I bring the vegetable broth to a boil in a saucepan. I remove it from the heat, stir in the couscous, cover, and let it sit for 5 minutes. Then I fluff it gently with a fork.
In a large bowl, I combine the cooked couscous with grated carrots, chickpeas, red onion, raisins, and chopped parsley.
In a small bowl, I whisk together the olive oil, lemon juice, cumin, coriander, cinnamon, ginger, salt, and pepper.
I pour the dressing over the couscous mixture and toss gently until everything is evenly coated.
I let the salad rest for about 10 minutes before serving so the flavors can meld together.

Servings and Timing

Servings: 4

Prep time: 10 minutes
Cook time: 5 minutes
Rest time: 10 minutes
Total time: 20 minutes

Variations

I sometimes add chopped cucumber for extra freshness and crunch.

When I want more texture, I stir in toasted almonds or pistachios.

If I prefer extra brightness, I add a little lemon zest along with the juice.

I also enjoy mixing in crumbled feta for a creamy, salty contrast.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

Before serving again, I give it a good stir and sometimes add a small splash of olive oil or lemon juice to refresh the flavors.

I serve this salad chilled or at room temperature, so reheating isn’t necessary.

FAQs

Can I make this ahead of time?

Yes, I often prepare it a few hours in advance. The flavors deepen as it rests.

Can I use whole wheat couscous?

Yes, whole wheat couscous works well and adds a slightly nuttier flavor.

Is this salad served warm or cold?

I enjoy it both ways, but I usually serve it at room temperature or chilled.

Can I substitute another grain?

Yes, I sometimes use quinoa or bulgur instead of couscous for a different texture.

How do I keep it from drying out?

If it feels dry after refrigeration, I stir in a little extra olive oil or lemon juice before serving.

Conclusion

I love how this Moroccan-Spiced Chickpea and Carrot Couscous Salad delivers bold, warm spices and fresh textures in such a simple dish. It’s quick, nourishing, and full of vibrant flavor. Whenever I want something light yet satisfying, this is one of my favorite salads to prepare.