Moroccan Couscous Salad

Couscous Moroccan Salad

Posted July 14, 2023 by: Admin #Kitchen

Savor the exquisite essence of a fragrant, hearty, and visually stunning salad that effortlessly elevates any dining experience. This culinary gem transcends the boundaries of a mere salad and effortlessly claims the spotlight as a complete meal in its own right. However, its versatility shines through as it gracefully assumes the role of a tantalizing side dish.


For an extraordinary gastronomic adventure, relish the harmonious union of this salad with succulent sticky lemon chicken or the bold flavors of spiced lamb. Its vibrant appeal and flavorful composition also make it an ideal choice for a packed lunch that promises to leave your taste buds in awe.

Top image of a large oval white plate filled with Moroccan-style couscous with oranges and pomegranates. The plate is on a wooden table, next to a spoonful of couscous, a plate of pomegranate, and fresh herbs scattered throughout.

Jump to:

  • It’s been a while since I posted a recipe from my first book, Seriously Good Salads (<– affiliate link), which was published in 2019.
  • Don’t be fooled into thinking this is a book about low calorie diet salads that makes you want to kick a head of lettuce.
  • I would never do that to you!
  • It’s about the things you love to eat the most and then turn them into a salad.

Examples include:

  • Buttermilk Chicken Cobb Salad with Homemade Creamy Ranch Dressing
  • Crispy halloumi salad with couscous and a beautiful lemon herb dressing
  • Fried Egg Breakfast Salad with Figs, Bacon and Crispy Bacon Grease Croutons
  • Lettuce wraps stuffed with spicy bulgogi beef

It’s all about the salads that make me go ‘Oooooh, yes please. I hope it does for you too!

Side image of a large oval serving dish filled with Moroccan-style couscous, topped with herbs and pomegranate. The plate is on a wooden table and there are fresh herbs and a small bowl of pomegranate in the background.


This particular salad can be served for lunch or a side dish, and it works particularly well at barbecues and parties.

We’ve got spiced couscous and chickpeas, all mixed with colorful and vibrant ingredients like pomegranate, orange segments, bell peppers and baby spinach.

What to serve it with

If I’m making this as a side dish, I love to serve it with:


Top image of a large oval white plate filled with Moroccan-style couscous with oranges and pomegranates. The plate is on a white surface next to a plate of pomegranate. There are chopped dried apricots and fresh herbs scattered throughout.

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


To prepare the dish, follow these steps:

  1. Heat 1 tablespoon of oil in a large saucepan over medium heat.
  2. Add 1 onion to the saucepan and cook for 5 minutes, stirring frequently, until the onion softens.
  3. 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.
  4. Cook for another 5 minutes, allowing the spices to release their fragrance and the chickpeas to heat through.
  5. 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.
  6. Once boiling, cover the pan with a lid, turn off the heat, and let it sit for 5 minutes.
  7. 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.
  8. Remove the lid from the saucepan and pour the reserved orange juice into the pan. Fluff the couscous with two forks.
  9. 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.
  10. Transfer the mixture to a serving bowl.
  11. Garnish with ½ cup (30g) chopped parsley and the seeds (arils) of a quarter of a pomegranate.
  12. Serve and enjoy!

Note: Please adjust the seasoning according to your taste preferences.



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