Moroccan-Inspired Chickpea Couscous Salad

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Author: Delphine Fortin
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!

Ingredients

Scale

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

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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.