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Moroccan-Spiced Chickpea and Carrot Couscous Salad

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A vibrant, healthy salad featuring fluffy couscous, protein-rich chickpeas, and sweet carrots, seasoned with bold North African spices.

Ingredients

Scale
  • 1 cup couscous (dry)
  • 1 can chickpeas, drained and rinsed (about 400 g)
  • 2 carrots, grated or julienned (approx. 150 g)
  • 1/4 cup red onion, finely chopped (about 40 g)
  • 1/4 cup fresh parsley, chopped (about 15 g)
  • 1/4 cup olive oil (60 ml)
  • 1 lemon, juiced (about 30 ml)
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon ground coriander (2 g)
  • 1/2 teaspoon paprika (1 g)
  • Salt and pepper to taste

Instructions

  1. In a medium saucepan, bring 1 cup of water to a boil. Add couscous and a pinch of salt, then remove from heat and let stand for 5 minutes. Fluff with a fork.
  2. In a large bowl, combine chickpeas, grated carrots, red onion, and parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, paprika, salt, and pepper.
  4. Pour the dressing over the salad mixture and toss to combine with the couscous.
  5. Serve immediately or refrigerate to let flavors meld for at least 30 minutes.

Notes

For variations, consider swapping couscous for quinoa for a gluten-free option, or adding cooked lentils for extra protein. Store refrigerated in an airtight container for up to 3 days.

Nutrition

Find it online: https://easyumrecipes.com/moroccan-spiced-chickpea-carrot-couscous-salad/