Moroccan Couscous and Chickpea Salad Recipe (Easy Vegan Side Dish)
This Moroccan Couscous and Chickpea Salad is a quick and colorful couscous and chickpea salad packed with fresh vegetables, herbs, and warm Moroccan-inspired flavors. Perfect as an easy vegan side dish, light lunch, or healthy addition to salad meals for dinner, this Moroccan couscous salad is a simple and satisfying chickpea salad recipe that comes together in minutes.
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Servings: 4
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.