This Moroccan-inspired chickpea couscous salad consists in a delicious couscous flavored with ras el hanout, golden raisins, chickpeas and fresh herbs. A quick salad recipe that packs a punch!
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When it comes to food, I’m always down for all things Moroccan! I’ve never been to Morocco but growing up in France, North African cuisine was part of the culture, with Moroccan restaurants everywhere. Since I moved to North America, these are pretty rare and I miss these sweet and warm flavors you can find either in a tagine or any other Moroccan stew.
As I was in Paris a couple of weeks ago, I went to a Moroccan restaurant and it inspired me to create this wonderful spiced-couscous salad, packed with favors and ready in no time. If you are not familiar with ras el hanout seasoning, head over to the dedicated section below and you will soon learn everything you need to know about this spice mix.
Why you’ll love this Moroccan couscous salad
- A vibrant couscous salad with warm spices ✔
- A quick and easy salad recipe ✔
- Naturally vegan ✔
- A great source of plant-based protein ✔
- Perfect for meal prep (it keeps for days) ✔
What goes into this chickpea couscous salad?
- Couscous. Use couscous semolina, not pearl couscous, which is a different kind.
- Chickpeas. You could use dry chickpeas, soak and cook them, but for a quicker version I recommend canned chickpeas, drained and rinsed.
- Yellow onion. Mince it very finely and saute in olive oil with some spices; it will give all the flavors to the couscous salad. Don’t forget to add some salt too.
- Ras el hanout seasoning. Read the section below to learn more about it and know how to make your own mix if needed.
- Fresh parsley. It brings some very refreshing flavors to the couscous salad. Plus, parsley is a great source of vitamin C!
- Raisins (+ apricots). Make sure they soak in the water/broth together with the couscous to make them plumper.
- English cucumber. It’s optional in this recipe but I like the crunchy bite from cucumber, so feel free to add some if you wish, finely diced.
- Lemon juice. Always drizzle some fresh lemon juice over the couscous salad before serving, it makes it very refreshing and absolutely delicious.
What is ras el hanout seasoning?
Ras el hanout is a vibrant North African spice mix with no definitive composition. The name ras el hanout could be translated as “top shelf” and implies a mixture of the best spices we can find. It often involves some cinnamon, cumin, coriander, turmeric, allspice, cloves, ginger, black pepper, and some salt too.
If you can’t find this seasoning in your grocery store, homemade ras el hanout is an option, but to be honest, it requires quite a few spices and this can become very pricey if you purchase them one by one. So instead, I recommend a spice mix consisting of equal parts of turmeric, cumin, coriander and a hint of cinnamon (plus some salt).
Recipe variations
I kept this couscous salad very simple and naturally vegan. That being said, you can use it as a base and add some ingredients, depending on your mood and your dietary restrictions (or not). A few ideas consists in replacing golden raisins with cranberries or black currants. Instead of fresh parsley, consider using fresh cilantro or a mix of fresh cilantro and mint. Also, toasted almonds add a great crunchy bite to the salad. If you’re not vegan, add some feta cheese, sprinkled over the salad. Last but not least, for a gluten-free version, replace the couscous with quinoa (that needs to be cooked rather than soaked like the couscous). I hope it will leave you with plenty of inspiration!
You may also like…
- Moroccan Chickpea and Apricot Tagine
- Caramelized Carrots and Chickpeas with Bulgur
- Tabbouleh Salad with Cumin-Roasted Cauliflower
- Easy Ginger Turmeric Rice
- Butternut Squash Tabbouleh with Bulgur
- Mediterranean Chickpea Couscous Salad
- Spiced Chickpea Sweet Potato Buddha Bowl
Moroccan-Inspired Chickpea Couscous Salad
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Savory
- Diet: Vegan
This Moroccan-inspired chickpea couscous salad consists in a delicious couscous flavored with ras el hanout, golden raisins, chickpeas and fresh herbs. A quick salad recipe that packs a punch!
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Ingredients
- 1 yellow onion, thinly diced
- 1 Tablespoon olive oil
- 2 ½ teaspoons ras el hanout seasoning*
- Salt and pepper
- 2 cups (50 cl) vegetable broth or water
- 2 cups (360g) couscous
- ½ cup (65g) golden raisins
- Approx. 1 handful dried apricots, diced (optional)
- 1–15 ounce can (400 ml) chickpeas, drained and rinsed
- ½ English cucumber, diced (optional)
- ½ cup fresh parsley
- 1 lemon, juice
Instructions
- Heat olive oil in a large skillet placed over medium heat. Once hot, add the onions and ras el hanout, and saute for about 2 minutes, until onions are soft and tender. Season with salt and pepper.
- Pour the vegetable broth or water, turn the heat on high and bring to a boil. Once liquid is boiling, remove the skillet from the heat and add the couscous, raisins and apricots, and stir to combine. Add a lid on the skillet and let sit for about 10 minutes.
- Remove the lid and fluff the couscous with a fork. Stir in the chickpeas, cucumber, and parsley. Squeeze the juice of one lemon over the couscous and stir well. Taste and adjust seasoning as needed (you may need to add more salt).
- Place in the refrigerator for about one hour, until cold. For serving, drizzle additional olive oil and/or lemon juice, and enjoy.
Notes
* If you don’t have ras el hanout seasoning, you can replace with equal parts of turmeric, cumin, coriander and a hint of cinnamon (plus salt). The ras el hanout seasoning usually involves more spices but your couscous salad should do just fine with this simple mix replacement.
Did you make this recipe?
Lastly, if you make this Moroccan-Inspired Chickpea Couscous Salad, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
