Moroccan Couscous Salad

How to make a Moroccan Couscous Salad.


For the Couscous:

  • 1 cup chicken broth
  • 1 teaspoon turmeric powder
  • 3 tablespoons olive oil
  • ¼ cup raisins
  • 1 cup instant couscous

For the Dressing:

  • 3 cloves garlic – grated
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt
  • pepper

Vegetables for Roasting:

  • vegetable oil
  • 1 small eggplant – cut into cubes
  • 1 small zucchini – cut into cubes
  • 1 medium red bell pepper – cut into medium dice
  • 1 big red onion – chopped
  • 1 medium carrot – cut into cubes


  • 2 tablespoons mint – chopped finely
  • 2 tablespoons parsley or cilantro – chopped finely


  1. Place chicken broth, turmeric powder and olive oil in a saucepan and bring to a boil over medium-high heat.
  2. Once it starts to boil, add the raisins.
  3. Turn off the heat when it reaches a rolling boil.
  4. Immediately add the couscous and stir to spread.
  5. Let it sit for several minutes to absorb the liquids.
  6. Fluff the couscous using a fork or spoon to loosen.
  7. In a small bowl, mix together grated garlic, lemon juice, olive oil, ground cumin and, ground coriander.
  8. Season with salt and pepper.
  9. Heat a large heavy skillet or pan over medium-high heat.
  10. Coat the entire bottom of the pan with a thin layer of oil.
  11. Once the oil is hot, add the vegetables and spread evenly.
  12. Avoid to overcrowd the pan and cook in batches if needed.
  13. Cook without stirring for 3-5 minutes or until some browning occurs.
  14. Stir to turn the vegetables and then do the same for the other sides.
  15. Turn off heat.
  16. Add the cooked couscous to the roasted vegetables and toss to mix.
  17. Pour in the dressing, chopped mint, and parsley and give it a good tossing.
  18. Transfer to a serving bowl and top with more parsley if desired.
  19. Serve as a side dish for 4 people or as a main meal for 2 and enjoy!
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