Moroccan Couscous Salad with Fresh Vegetables and Aromatic Dressing
A bright, herby couscous salad with crisp vegetables, warm spices, and a zesty lemon dressing. It is ideal as a light lunch, picnic dish, or colourful side for grilled mains.
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Servings: 4 | Prep: 20 min | Cook: 10 min | Total: 30 min
Tags: Moroccan-inspired, couscous salad, herby, light lunch, make-ahead, picnic
Ingredients
- 200.0 g medium couscous (dry weight)
- 250.0 ml boiling water (for hydrating the couscous)
- 4.0 tbsp olive oil (divided between the couscous and dressing)
- 3.0 tbsp lemon juice (freshly squeezed)
- 1.0 tsp ground cumin (for earthy warmth)
- 0.5 tsp ground coriander (adds citrusy spice)
- 0.25 tsp ground cinnamon (use a light hand)
- 1.0 tsp honey (or maple syrup for a vegan version)
- 1.0 tsp fine salt (adjust to taste, divided)
- 0.5 tsp black pepper (freshly ground)
- 1.0 cucumber (deseeded if very watery, finely diced)
- 2.0 tomatoes (firm and ripe, finely diced)
Instructions
- Put the couscous in a large mixing bowl, stir in 1 tablespoon of olive oil and 1/4 teaspoon of salt, then pour over the boiling water, cover, and leave off the heat for 8 to 10 minutes until the grains are tender and the liquid is fully absorbed.
- Meanwhile, make the dressing by whisking together the remaining olive oil, lemon juice, cumin, coriander, cinnamon, honey, 1/2 teaspoon of salt, and the black pepper for about 1 minute until slightly thickened and fragrant.
- Finely dice the cucumber, tomatoes, red pepper, and red onion, then place them in a separate bowl and toss with 1 tablespoon of the dressing and a small pinch of salt so the vegetables begin to soften slightly and release a fresh aroma over 5 minutes.
- Uncover the couscous and fluff it thoroughly with a fork for 1 to 2 minutes, breaking up any clumps until the grains look light and separate rather than compacted.
- Spread the couscous loosely in the bowl and leave it to cool for 5 minutes at room temperature, stirring once or twice, until it is warm rather than hot so the herbs stay bright.
- Add the dressed vegetables, chickpeas, parsley, mint, raisins, and most of the almonds to the couscous, then pour over the remaining dressing and fold everything together gently for 1 to 2 minutes until evenly coated.
- Taste the salad and season with the remaining salt if needed, adding an extra squeeze of lemon juice if you want a sharper finish; the flavour should be lively, lightly spiced, and well balanced.
- Leave the salad to sit at room temperature for 10 minutes before serving so the couscous absorbs the aromatic dressing, then scatter over the remaining almonds and serve when the vegetables are crisp and the herbs smell fresh.
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