Moroccan Couscous Salad
Submitted by sarah hyland
Quick Moroccan couscous salad with warm spiced dressing, sweet raisins, and crisp peppers. Ready in 25 minutes for easy weeknight sides or meal prep lunches.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minMoroccan flavors come together fast in this vibrant couscous salad.
Couscous cooks in minutes while you dice colorful bell peppers and celery for crunch. The dressing is where the magic happens: cumin, coriander, and chili powder toast in olive oil with plump raisins, filling your kitchen with warm, exotic aromas.
A splash of white wine vinegar cuts through the richness, and fresh cilantro and parsley add bright, herbaceous notes.
Serve warm or cold alongside grilled meats, or pack it for tomorrow’s lunch.
Kitchen Tips
- Warm the spices gently in oil to bloom their flavors without burning
- Use both cilantro and parsley for layered freshness
- This salad tastes great at room temperature or chilled
- Double the batch for easy meal prep throughout the week
Ingredients
Directions
Cook couscous.
Cut peppers into cubes.
Add in couscous and celery.
Combine ground coriander, cumin, chilli powder, raisins and oil in frying pan.
Warm gently for 3 mins.
Stir in vinegar and pour over couscous.
Chop remaining herbs. Add to couscous and season.
Serve.
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