Description
A vibrant and hearty couscous salad tossed with tender carrots, protein-rich chickpeas, and warm Moroccan-inspired spices. This wholesome dish is flavorful, refreshing, and perfect as a side or light main.
Ingredients
- 1 cup couscous
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 medium carrots, grated or finely diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 1/4 cups vegetable broth or water
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup raisins or dried cranberries (optional)
- 1/4 cup toasted almonds or pistachios, chopped (optional)
Instructions
- Bring vegetable broth or water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes.
- Fluff couscous with a fork and allow it to cool slightly.
- Heat olive oil in a skillet over medium heat. Sauté garlic briefly until fragrant.
- Stir in cumin, coriander, smoked paprika, cinnamon, salt, and black pepper.
- Add carrots and chickpeas. Cook for 3–5 minutes until carrots are slightly tender.
- Transfer mixture to a large bowl and add cooked couscous.
- Drizzle with lemon juice and toss to combine.
- Fold in parsley, cilantro, and optional raisins or dried cranberries.
- Top with toasted almonds or pistachios if desired and serve at room temperature or slightly chilled.
Notes
- Fluff couscous thoroughly to prevent clumping.
- Substitute quinoa for a gluten-free option.
- Add diced cucumber for extra freshness.
- Mix in feta for additional protein and creaminess.
- Refresh leftovers with a drizzle of olive oil or lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
