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Moroccan Couscous Salad

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A vibrant and refreshing Moroccan Couscous Salad packed with flavors from roasted and fresh vegetables, sesame dressing, and aromatic spices.

Ingredients

Scale
  • 1 cup couscous
  • 1 tablespoon turmeric
  • 2 cups vegetable broth
  • 1 cup roasted vegetables (e.g., bell peppers, zucchini, carrots)
  • 1 cup fresh vegetables (e.g., cucumber, cherry tomatoes)
  • 1/2 cup almonds, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Prepare the couscous: In a medium saucepan, bring the vegetable broth to a boil and stir in the turmeric and a pinch of salt. Once boiling, add the couscous, stir it well, then cover and remove from heat. Let it sit for about 5 minutes.
  2. Roast your veggies: Preheat your oven to 400°F (200°C). Spread your selected roasted vegetables on a lined baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20-25 minutes.
  3. Chop fresh veggies: While the couscous is cooling and the veggies are roasting, chop your fresh vegetables.
  4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, salt, and pepper.
  5. Combine everything: In a large bowl, combine the fluffy couscous, roasted veggies, fresh veggies, and chopped almonds. Drizzle the dressing over the top and toss gently.
  6. Taste and adjust: Before serving, taste your salad and add more salt, lemon, or olive oil if needed.

Notes

For a spicier kick, add some chopped jalapeños or for sweetness, toss in dried cranberries.

Nutrition

Keywords: Moroccan salad, couscous salad, healthy salad, vegetarian recipes, roasted vegetables

Find it online: https://mapleladle.com/minute-moroccan-couscous-salad-busy-weeknights/