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Moroccan Couscous Salad

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A vibrant and flavorful Moroccan Couscous Salad, perfect for gatherings or a stunning weekday meal.

Ingredients

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

Instructions

  1. Prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil. Add the couscous and turmeric, stirring, then remove from heat. Cover and let sit for about 5 minutes.
  2. Roast the vegetables. Preheat oven to 400°F. Toss roasted vegetables in olive oil, salt, and pepper. Roast for about 20-25 minutes until tender.
  3. Prep the fresh vegetables. Chop cucumbers, halve cherry tomatoes, and chop parsley.
  4. Fluff the couscous. After resting, use a fork to fluff the couscous.
  5. Mix everything together in a large bowl. Combine couscous, roasted vegetables, fresh vegetables, almonds, olive oil, lemon juice, and cumin. Season with salt and pepper.
  6. Let it chill for about 30 minutes before serving.

Notes

Serve with fresh herbs or extra almonds for garnish. This salad can be made ahead for better flavor.

Nutrition

Keywords: salad, couscous, vegetarian, Moroccan

Find it online: https://peakplatter.com/quick-15-minute-moroccan-couscous-salad/