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Moroccan Couscous Salad

Moroccan Couscous Salad Recipe

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 387
Ingredients Method Notes

Ingredients
  

  • 1 cup fine couscous
  • 1 cup water
  • 1 tsp salt
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 English cucumber, cut into small chunks (about 1 cup)
  • 1 cup cherry tomatoes, halved or quartered
  • ½ cup chopped red bell pepper
  • ¼ cup finely chopped red onion
  • ⅓ cup chopped dried apricots
  • ⅓ cup slivered almonds, toasted
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp harissa paste
  • 1 tbsp honey or maple syrup
  • ½ tsp cumin
  • Salt and pepper, to taste

Method
 

  1. Bring water and salt to a boil, remove from heat, stir in couscous, cover, and let steam for 5 minutes. Fluff with a fork.
  2. Chop cucumber, tomatoes, bell pepper, onion, apricots, almonds, cilantro, and mint into chickpea-sized pieces.
  3. Whisk olive oil, lemon juice, harissa, honey, and cumin until smooth. Season with salt and pepper.
  4. Combine warm couscous with chickpeas, chopped vegetables, apricots, and almonds, pour dressing over, and toss gently. Garnish with reserved herbs and extra almonds before serving.

Notes

This salad tastes even better after it rests for 10 minutes at room temperature. If making ahead, hold back a handful of herbs and almonds to add just before serving so they stay fresh and crunchy.