Moroccan Chickpea and Couscous Salad

Moroccan Chickpea and Couscous Salad - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Deliciously Healthy Moroccan Chickpea & Couscous Salad

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Nourish Your Body with This Moroccan Salad

Nourish your body with this Moroccan Chickpea and Pearl Couscous Salad. It’s bright, tasty, and packed with salad goodness! Chickpeas are great because they’re packed with protein, fibre, and essential nutrients, making them a healthy and filling addition to any meal. It’s a win for your taste buds and your health.

The dressing is a cozy mix of spices like cumin, turmeric, and cinnamon that not only taste amazing but are good for you too. Fresh herbs like mint and parsley keep it refreshing (I always have it in my garden and you should too, or balcony). The golden raisins and crumbled feta add a sweet and salty kick.

Whether you’re making it for a quick lunch or a side dish, this salad is super easy to whip up ahead of time. Enjoy my Moroccan inspired dish in every bite!

Ingredients

⅔ cup uncooked pearl couscous (4oz - 110g)
2 cans 15oz - 400g each, chickpeas, drained and rinsed
4 medium to large carrots, grated
2 cups arugula (rocket)
½ cup crumbled feta
¼ cup golden raisins (soaked in water)
¼ cup chopped fresh mint
½ medium red onion, finely chopped
½ cup fresh parsley, chopped
Dressing
3 tbsp extra-virgin olive oil
1 freshly squeezed medium lemon juice
2 tbsp cider vinegar
1 tsp Dijon mustard
1 tsp ground cumin
½ teaspoon ground turmeric
½ tsp salt
¼ tsp ground cinnamon
½ tsp smoked paprika
2 garlic cloves, finely grated
1 tbsp honey

Steps

Step 1
In a medium saucepan over medium heat, cook the pearl couscous according to package directions. Once cooked, fluff with a fork and let it cool. (Usually 2 parts water for each part couscous,10 minute simmer)
Step 2
For the Salad, in a large serving bowl, combine the chickpeas, grated carrots, red onion, parsley, golden raisins, and mint. Mix well.
For the dressing, in a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, cumin, salt, cinnamon, smoked paprika, and minced garlic until well combined.
Step 3
Add the cooked (cold) pearl couscous to the salad mixture. Pour the dressing over the top and toss everything together until well coated.
Step 4
Add in the arugula toss, and sprinkle with the crumbled feta and toss again until all ingredients are nicely coated. Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to eat.

This version keeps the traditional Moroccan flavours while using pearl couscous for a hearty texture. Enjoy!

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