Moroccan-Spiced Chickpea and Carrot Couscous Salad
Moroccan-Spiced Chickpea and Carrot Couscous Salad packed with warm cumin, coriander, and cinnamon flavors. A vibrant, healthy salad loaded with tender couscous, sweet carrots, and protein-rich chickpeas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad / Side Dish
- Method: Stovetop
- Cuisine: Moroccan-Inspired
- Diet: Vegan
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
Instructions
1. Cook the Couscous
In a saucepan, bring vegetable broth to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
2. Mix the Salad
In a large bowl, combine fluffed couscous, grated carrots, chickpeas, red onion, raisins, and chopped parsley.
3. Whisk the Dressing
In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, cinnamon, ginger, salt, and pepper.
4. Combine
Pour the dressing over the couscous mixture and toss gently until evenly coated.
5. Rest
Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
Notes
Add toasted almonds or pistachios for crunch.
For extra freshness, add diced cucumber or cherry tomatoes.
Serve chilled or at room temperature.
Store leftovers in the refrigerator for up to 3 days.
