Looking for a quick, flavorful side dish? This Moroccan Couscous and Chickpea Salad is packed with warm spices, tender chickpeas, and sweet cranberries for a delicious combination of flavors and textures. Ready in under 30 minutes, this versatile vegan salad recipe can be served as a light lunch, side dish, or part of a larger spread.
This Moroccan Couscous and Chickpea Salad has quickly become a family favourite in our house. Even my 6-year-old son loves it, which is always a good sign! We recently served it alongside roast chicken as a lighter alternative to a traditional roast dinner during a spell of hot weather, and it was the perfect accompaniment.
Not only is this couscous and chickpea salad packed with flavour, but it’s also full of wholesome ingredients. Chickpeas provide plant-based protein and fibre to help keep you feeling satisfied, while couscous offers a source of energy-rich carbohydrates. The warming spices add plenty of flavour without the need for heavy sauces, and the almonds contribute healthy fats and crunch. It’s a nourishing, versatile dish that’s equally at home as a side salad, light lunch, or part of a summer family meal.
If your family loves “Moroccan Couscous and Chickpea Salad ” as much as mine does, you’re in good company - we’ve got plenty more delicious comfort food recipes for you to try. Here are a few more recipes that always go down well at our table:
- Italian tomato tortellini soup
- Lebanese Turkey kofta Mezze plate
- Cauliflower cheese
- Homemade croutons
- Butternut squash Gnocchi
- Creamy Tuscan chicken orzo
- Irish bacon, cabbage and potato soup
- Creamy Salmon, lemon and dill pasta
- Jerk salmon with rice and peas
- Asian crispy potstickers
- Tomato, pesto and burrata tart
Jump to:
- Ingredients and substitutions for couscous and chickpea salad:
- What equipment will you need to make Moroccan Couscous and Chickpea Salad ?
- How do I make Moroccan Couscous and Chickpea Salad ?:
- Serving suggestions for Moroccan Couscous and Chickpea Salad :
- Variations of Moroccan Couscous and Chickpea Salad:
- How to store and freeze Moroccan Couscous and Chickpea Salad :
- FAQ
- Moroccan Couscous and Chickpea Salad Recipe (Easy Vegan Side Dish)
- Related
- Pairing
Ingredients and substitutions for couscous and chickpea salad:
See recipe card for quantities.
Jump to Recipe- Couscous – The base of this couscous chickpea salad, providing a light and fluffy texture. For a gluten free salad, swap the couscous for quinoa.
- Chickpeas – Add protein, fibre, and substance to this delicious chickpea salad recipe. Butter beans or lentils can be used instead.
- Onion – Adds sweetness and depth of flavour. Red onion or shallots are good alternatives.
- Garlic – Brings a savoury flavor to the dish. Garlic puree can be used if fresh garlic isn’t available.
- Ground Turmeric – Gives the salad its beautiful golden colour and earthy flavour.
- Ground Cumin – Provides warm, aromatic notes that are essential in many Moroccan salad recipes.
- Ground Cinnamon – Adds a subtle sweetness and warmth that complements the other spices.
- Fresh Coriander – Brings freshness and colour. If you’re not a fan of coriander, use flat-leaf parsley instead.
- Dried Cranberries – Add bursts of sweetness that contrast perfectly with the savoury spices. Raisins, chopped dates, or dried apricots work well too.
- Toasted Flaked Almonds – Add crunch and a nutty flavour. Try pistachios, pine nuts, or chopped walnuts as an alternative.
What equipment will you need to make Moroccan Couscous and Chickpea Salad ?
- Heavy bottomed pan: For this recipe, I highly recommend using a heavy-bottomed pan to cook the onions, garlic, and spices. The even heat distribution helps prevent scorching and allows the flavours to develop beautifully. If you’re looking to invest in quality cookware, a Le Creuset saucepan or casserole dish is an excellent choice. They are certainly an investment, but their exceptional heat retention, durability, and timeless design mean they’ll last for decades and can easily become a piece of cookware you’ll use for a lifetime. For recipes like this Moroccan Couscous and Chickpea Salad, a good-quality pan really does make a difference.
How do I make Moroccan Couscous and Chickpea Salad ?:
This Moroccan couscous and chickpea salad is quick, easy, and packed with warm spices and fresh flavors. Follow the simple steps below to make this delicious vegan side dish.
1: Heat a little olive oil in a large saucepan over medium heat. Add the diced onion and garlic and sauté for 2 to 3 minutes until softened. Stir in the cumin, cinnamon, and turmeric, and cook for 1 minute until fragrant.
2: Turn off the heat. Add the couscous and pour in the hot stock.
Stir well, cover with a lid, and leave for 5 to 6 minutes, or until the stock has been absorbed.
3: Fluff the couscous with a fork, then add a small drizzle of olive oil, the chickpeas, and chopped coriander. Season to taste with salt and black pepper, then stir well to combine
4: Transfer the Moroccan couscous and chickpea salad to a serving bowl.
Scatter over the toasted flaked almonds and dried cranberries before serving.
Serving suggestions for Moroccan Couscous and Chickpea Salad :
- Serve alongside roast chicken for an easy and flavorful family meal.
- Pair with grilled vegetables for a simple vegan or vegetarian option.
- Enjoy with falafel or halloumi for a Mediterranean-inspired lunch.
- Add to a picnic or buffet spread as a colorful Moroccan salad side dish.
- Serve on its own as a light lunch or one of your favorite salad meals for dinner.
Variations of Moroccan Couscous and Chickpea Salad:
How to store and freeze Moroccan Couscous and Chickpea Salad :
Storage:
- Allow the Moroccan couscous and chickpea salad to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Enjoy cold straight from the fridge or bring to room temperature before serving. You may wish to stir through a little extra olive oil to refresh the salad.
Freezing:
- While it can be frozen for up to 3 months, the texture of the couscous may soften slightly after thawing. Freeze in a freezer-safe container and thaw overnight in the refrigerator before serving. For Best Results add the toasted flaked almonds just before serving to keep them crisp.
- Toast the almonds before adding them to the salad. It only takes a few minutes and adds extra crunch and flavor.
- Fluff the couscous with a fork after cooking to keep it light and prevent clumping.
- Taste before serving and adjust the seasoning if needed. A little extra salt and pepper can really enhance the flavors.
- Let the salad cool slightly before adding the cranberries and almonds for the best texture.
- Make it ahead of time. This Moroccan couscous and chickpea salad tastes even better after the flavors have had time to mingle, making it perfect for meal prep and entertaining.
FAQ
How to cook couscous?
Couscous is very easy to prepare. Simply place it in a heatproof bowl or pan, pour over hot stock, cover, and leave for 5 to 10 minutes until the liquid has been absorbed. Fluff with a fork before serving.
Do couscous and chickpeas go together?
Yes! Couscous and chickpeas go together, they are a classic combination in many North African and Middle Eastern dishes. The fluffy couscous pairs perfectly with the hearty texture of chickpeas, making a delicious couscous and chickpea salad.
Is couscous with chickpeas healthy?
Couscous with chickpeas can be a healthy choice. Chickpeas provide plant-based protein and fibre, while couscous offers carbohydrates for energy. Together they create a satisfying and balanced meal or side dish.
Are chickpeas healthy or fattening?
Chickpeas are considered a healthy food and are naturally rich in fibre, protein, vitamins, and minerals. While they do contain calories like all foods, they can be part of a balanced diet and are often included in healthy vegan salad recipes and vegetarian salad recipes.
Can I make this Moroccan couscous and chickpea salad ahead of time?
Absolutely. This Moroccan couscous salad is a great make-ahead dish, and the flavors often improve after a few hours in the refrigerator. Store in an airtight container for up to 3 days.
What can I serve with Moroccan couscous and chickpea salad?
This flavorful Moroccan salad recipe pairs wonderfully with roast chicken, grilled vegetables, halloumi, falafel, or lamb. It also works well as a light lunch or one of your favorite side salad recipes.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Moroccan Couscous and Chickpea Salad Recipe (Easy Vegan Side Dish)
Equipment
Ingredients
- 1 white onion
- 1 Red onion
- 4 cloves Garlic
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- ½ teaspoon Cinnamon
- 240 g couscous
- Veggie/chicken stock 80 ml per 150 g couscous
- 1 Tin Chickpeas
- Handful Dried Cranberries
- Handful Chopped Coriander
- Handful Toasted flaked almonds
Instructions
- Heat a little olive oil in a large saucepan over medium heat. Add the diced onion and garlic and sauté for 2 to 3 minutes until softened. Stir in the cumin, cinnamon, and turmeric, and cook for 1 minute until fragrant.
- Turn off the heat. Add the couscous and pour in the hot stock. Stir well, cover with a lid, and leave for 5 to 6 minutes, or until the stock has been absorbed.
- Fluff the couscous with a fork, then add a small drizzle of olive oil, the chickpeas, and chopped coriander. Season to taste with salt and black pepper, then stir well to combine.
- Transfer the Moroccan couscous and chickpea salad to a serving bowl and scatter over the toasted flaked almonds and dried cranberries before serving.
Notes
- This Moroccan couscous and chickpea salad can be served warm, at room temperature, or chilled.
- Fresh parsley can be used instead of coriander if preferred.
- To make this couscous chickpea salad gluten-free, substitute the couscous with quinoa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it ideal for meal prep and salad meals for dinner.
- Adjust the spices and seasoning to suit your taste. A squeeze of lemon juice also works well for added freshness.
Related
- Homemade Healthy Chocolate with Coconut Oil (3 Ingredient Dairy-Free Recipe)
- No Bake Mini Greek Yogurt Cheesecakes (Easy Healthy Dessert Recipe)
- Breakfast Sausage Frittata (Easy 30-Minute High-Protein Breakfast Recipe)
- Tropical Greek Yogurt Bark Recipe (Frozen Yogurt Bark with Pineapple, coconut & lime)
Pairing
These are my favorite dishes to serve with [this recipe]:
Leave a comment