15-Minute Vibrant Summer Couscous Salad
When it comes to salads, you’re far more likely to see me enjoying something hearty and pulse or grain-based over something leafy and green. I’ve already shared salad recipes for quinoa chickpea salad, kidney bean salad, brown rice summer salad, and lentil tahini salad. Now, it’s the turn of this summery Moroccan couscous salad recipe. The combination is inexpensive, nourishing, will fill you up without weighing you down, and delicious as a side dish or the main event. This healthy couscous recipe is fairly nutritious, too, thanks to the fiber-rich couscous, vitamin and mineral-rich fresh veggies, and plant-based protein-dense chickpeas. Enjoy this summer couscous salad chilled or at room temperature and ready to impress at potlucks, picnics, parties, and BBQs alongside other simple summery side salads like vegan pasta salad, Mexican avocado salad, and creamy German cucumber salad.
The Ingredients
Couscous is an inexpensive staple in Morocco and other Northern African countries and is perfect for enjoying with warm or chilled dishes like this veggie couscous salad recipe.
Couscous Salad:
Couscous: It’s best to use instant couscous for this cold couscous salad. Small Moroccan couscous is best over larger varieties like Lebanese couscous (aka pearl couscous). For a gluten-free alternative, use cooked quinoa or millet instead. Veg broth: Use reduced-sodium broth if preferred. Chickpeas: I use canned garbanzo beans (regular or low-sodium work). Vegetables: This veggie couscous salad with chickpeas contains several fresh and crunchy vegetables, including: Bell pepper (orange, yellow, or red peppers work best in this cous cous salad) Tomatoes (fleshy rather than overly juicy) Cucumber (use a low-seed variety like English or Persian cucumber) Fresh herbs: I use a combination of spring onions and parsley for this aromatic Moroccan salad.
Moroccan Salad Dressing:
To adjust this easily to a Mediterranean couscous salad, omit the Ras el Hanout and tomato paste, and add some garlic and optionally dried oregano to the lemon dressing ingredients. For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
Optional Ingredients and Recipe Variations
There are plenty of ways to adapt this Moroccan couscous recipe based on what you have available. Some of my favorite optional add-ins include:
Raisins (or dried apricots) – Moroccan dishes love to mix sweet and savory Pomegranate seeds Slithered almonds (pistachios or pine nuts also work – toasted is best) Shredded carrot Radishes Zucchini Fresh mint Vegan feta cheese Harissa (to add some spice)
You could also make this lemony couscous salad into more of a meal with the addition of marinated tofu (or chickpea tofu) or tempeh.
How to Make Moroccan Couscous Salad?
There are just four simple steps to prepare this delicious summer couscous salad recipe.
First, add the couscous to a medium bowl, bring the veggie broth to a boil, and pour it over the couscous, mixing well. Then, leave it to sit, for 5-10 minutes until tender. Fluff it with a fork.
Meanwhile, wash and dice the peppers, tomatoes, and cucumber. Plus, slice the spring onion, chop the parsley, and drain and rinse the can of chickpeas. To prepare the dressing, add the tomato paste, lemon juice, and vegetable broth to a bowl and whisk well. Then add the olive oil, maple syrup, and Ras el Hanout spice blend, and whisk. Add salt to taste.
Mix the couscous, vegetables, and dressing in a large bowl, and toss well. Give it a taste and adjust any elements (i.e., more spices, lemon juice, etc.). Enjoy!
How to Store?
Make ahead/ Store: I recommend making the dressing a few hours in advance to allow the flavors time to fully meld. When making this salad ahead, I also recommend leaving the delicate herbs off the salad until just before serving. You can store the prepared couscous salad with chickpeas in an airtight container in the fridge for 3-4 days. If you store the dressing separately, it may last between 5 and 6 days. Freeze: While I don’t recommend freezing the fresh veggies (cucumber, bell pepper, tomatoes), cooked couscous can be frozen for between 3-4 months.
How to make Ras el Hanout spice blend?
I love making spice blends for optimal freshness and flavor. Just add all the spices to an electric spice grinder or mortar with pestle (omit one spice if you don’t have it, as this spice blend is very versatile and has many versions). For homemade Ras el Hanout you’ll need:
1 3/4 tsp ground cumin 1 1/2 tsp ground coriander 1 tsp ground black pepper 3/4 tsp ground turmeric 3/4 tsp ground ginger 1/2 tsp ground allspice 1/2 tsp ground nutmeg 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 1/4 tsp ground cloves
You’ll need 1.5 tsp of the spice blend for this couscous salad recipe. The remainder can be saved for another salad or stirred into pasta or rice.
Can I use regular or giant couscous (not quick cook)?
Yes, though, you’ll need to adjust the cooking time and method, following the package instructions. Allow it to cool for at least 10 minutes, too, so it doesn’t wilt the vegetables and herbs.
Should I eat couscous salad cold or warm?
You can enjoy this Moroccan couscous salad with chickpeas, either cold or at room temperature. However, I don’t recommend enjoying it warm, as that will cause the fresh veggies to wilt and lose their crisp texture.
Is couscous gluten-free?
Couscous is not gluten-free, as it’s made with crushed durum wheat semolina. Use cooked quinoa or millet for a gluten-free version.
What is instant couscous?
Instant couscous is similar to bulgur wheat and other ‘quick cook’ grain varieties, where they have been pre-cooked and dried. Instead of having to cook them entirely, all you need to do is rehydrate the grain, and it’s ready to use.
Recipe Notes and Tips
For vibrant traditional Moroccan yellow couscous: Add a small amount of turmeric to the hot vegetable broth when preparing the couscous. Choose the best veggies: For a summer couscous salad recipe that lasts, ensure you use low-seed cucumber and tomatoes (which, otherwise, can turn the salad soggy). If you cannot get your hands on low-seed varieties, scoop out the seeded parts before adding them to the Moroccan salad. Toast the couscous for more flavor: Toast it in a large skillet until fragrant for a nuttier flavor. When to add the dressing: For optimal flavor, add the dressing to the couscous while it’s still slightly warm. This way, it will soak it up more. For a lower-carb version: Swap out some of the couscous with cauliflower rice.
More Salad Recipes
Quinoa Salad with Chickpeas Lentil Salad with Tahini Dressing Lebanese Fattoush Salad Kidney Bean Salad Brown Rice Salad Keto Coleslaw Creamy German Cucumber Salad Mexican Avocado Salad Vegan Pasta Salad without Mayo Vegan Potato Salad Chickpea Buddha Bowl Lunch Bowl with Hasselback Potatoes
If you try this easy Summer Moroccan couscous salad recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
