If you’re craving a dish that’s hearty enough to satisfy but light enough to leave you energized, this Moroccan-Spiced Chickpea and Carrot Couscous Salad is calling your name. It’s one of those recipes that feels like a little trip abroad without the plane ticket.
I first made this salad during a particularly hectic week when my three little ones had school projects, soccer practice, and (of course) the sniffles all at once. Dinner needed to be fast, but also nourishing. Let’s just say this salad saved me from resorting to drive-thru french fries.
The best part? It’s ready in just 20 minutes—meaning you can make it on a busy weeknight, or even pack it up for lunch the next day.
Table of Contents
Why You’ll Love This Moroccan-Spiced Chickpea and Carrot Couscous Salad
- Quick & easy: Ready in just 20 minutes.
- Full of flavor: Warm Moroccan spices with a hint of sweetness from raisins.
- Healthy & filling: Packed with fiber, plant protein, and colorful veggies.
- Make-ahead friendly: Tastes even better the next day.
What Does Moroccan-Spiced Chickpea and Carrot Couscous Salad Taste Like?
Imagine fluffy couscous with the earthy depth of cumin, the warmth of cinnamon, and just a touch of sweetness from raisins. Add the nuttiness of chickpeas, the crunch of carrots, and the freshness of parsley—and you’ve got a salad that dances on your tastebuds.
It’s savory, slightly sweet, a little tangy, and downright irresistible.
Ingredients You’ll Need for Moroccan-Spiced Chickpea and Carrot Couscous Salad
When it comes to making this Moroccan-Spiced Chickpea and Carrot Couscous Salad, the magic really lies in the balance of pantry staples and fresh produce. Nothing fancy, nothing hard to find—just a handful of wholesome ingredients that come together to create bold flavor in every bite. Here’s what you’ll need:
- Couscous (½ cup) – This tiny golden pasta is the base of the dish. Once it soaks up warm vegetable broth, it becomes fluffy, tender, and perfect for carrying those fragrant Moroccan spices. If you’ve never cooked couscous before, don’t worry—it’s as simple as pouring hot water and covering the pan.
- Vegetable Broth (1 cup) – Cooking the couscous in broth instead of plain water infuses it with savory depth right from the start. I like to use low-sodium broth so I can control the salt level later.
- Carrots (2, grated) – These bring natural sweetness and a pop of color. The crunch balances beautifully with the soft couscous, and it makes the salad feel extra fresh and vibrant.
- Chickpeas (1 can, 15 ounces, drained and rinsed) – The protein powerhouse of this salad. Chickpeas make it hearty enough to serve as a main dish, while still keeping things vegetarian. If you love chickpeas like I do, you might also enjoy my Roasted Veggie Chickpea Bowls.
- Red Onion (½, finely chopped) – Adds just the right amount of sharpness. It cuts through the sweetness of the carrots and raisins for balance. If raw onion feels too strong, try soaking it in water for 5 minutes before adding.
- Raisins (¼ cup) – A touch of natural sweetness that makes this dish feel distinctly Moroccan. If raisins aren’t your thing, dried cranberries or chopped apricots work beautifully too.
- Fresh Parsley (¼ cup, chopped) – Bright, herbaceous, and refreshing, parsley lifts up the whole dish with a fresh finish.
- Olive Oil (2 tbsp) – Smooth and slightly peppery, it ties the dressing together. For extra richness, use a high-quality extra virgin olive oil.
- Lemon Juice (1 tbsp) – A splash of acidity that wakes up the flavors. It’s the secret to keeping the salad light and zesty instead of heavy.
- Ground Cumin (1 tsp) – Earthy and warm, cumin is the backbone of Moroccan cooking. It gives the couscous that deep, savory flavor.
- Ground Coriander (1 tsp) – Floral and citrusy, coriander balances the earthy cumin and keeps the spice profile layered and interesting.
- Ground Cinnamon (½ tsp) – Just a hint adds warmth and sweetness, creating that signature Moroccan flavor combination.
- Ground Ginger (¼ tsp) – A subtle heat that pairs beautifully with the carrots and raisins.
- Salt & Pepper (to taste) – The final seasoning touch to bring everything together.
Every ingredient here plays its part in making this Moroccan-Spiced Chickpea and Carrot Couscous Salad a dish you’ll crave again and again. From the fluffy couscous to the crunchy carrots and sweet raisins, it’s a recipe that’s as nourishing as it is satisfying.
How to Make Moroccan-Spiced Chickpea and Carrot Couscous Salad (Step by Step)
Making this Moroccan-Spiced Chickpea and Carrot Couscous Salad is as simple as five easy steps, but I’ll walk you through them with extra tips so you feel confident in your kitchen. Think of it like having me cooking right alongside you—minus the Texas accent and three curious kids peeking over the counter.
Step 1: Cook the Couscous
In a small saucepan, bring 1 cup of vegetable broth to a gentle boil. Once it’s bubbling, remove it from the heat, stir in ½ cup couscous, cover with a lid, and let it sit for about 5 minutes.
- Tip: Don’t peek while it’s steaming! Couscous needs that time to soak up all the broth and become fluffy.
- After 5 minutes, use a fork to gently fluff the grains. They should be tender and separate, not clumped together.
This will be the hearty, flavorful base of your salad.
Step 2: Prep the Vegetables
While the couscous is steaming, grab your 2 carrots and grate them finely. Drain and rinse a 15-ounce can of chickpeas, chop up ½ a red onion, and mince ¼ cup of parsley.
- The carrots add crunch and sweetness, the chickpeas bring protein, and the onion adds a little bite. Together, they create that perfect balance you’ll taste in every forkful of the salad.
If you love vibrant salads with hearty legumes, you might also enjoy my Chickpea Peach Salad with Honey Lime Dressing—it’s another quick and nourishing favorite.
Step 3: Make the Dressing
In a small bowl, whisk together:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp cumin, 1 tsp coriander, ½ tsp cinnamon, ¼ tsp ginger
- Salt and pepper to taste
The result is a fragrant Moroccan-inspired dressing that’s slightly earthy, a little citrusy, and wonderfully warm.
- Tip: Taste your dressing before adding it—if you want more tang, squeeze in extra lemon. If you love a little heat, a pinch of cayenne will do the trick.
Step 4: Combine Everything
Now for the fun part! In a large bowl, add the fluffed couscous, grated carrots, chickpeas, red onion, raisins, and parsley. Pour the spiced dressing over the top and gently toss until everything is well coated.
- Don’t over-mix—just fold it together until you see each ingredient lightly dressed.
Step 5: Let the Salad Rest & Serve
Here’s the secret: this salad actually tastes better after sitting for a few minutes. Let it rest for about 10 minutes so the couscous has time to soak up all the Moroccan spices and lemony goodness.
Serve it chilled or at room temperature. It’s perfect as a light main dish or as a colorful side next to roasted chicken or grilled vegetables.
👉 That’s it! In just 20 minutes, you’ve made a beautiful bowl of Moroccan-Spiced Chickpea and Carrot Couscous Salad that’s healthy, hearty, and full of flavor.
Tips and Tricks for Perfect Moroccan-Spiced Chickpea and Carrot Couscous Salad
- Fluff your couscous well—otherwise it clumps like kindergarten glue.
- Adjust the spices: Love cinnamon? Add an extra pinch. Prefer more tang? Add more lemon juice.
- Make it a meal: Add roasted sweet potatoes or grilled chicken for extra protein.
- Kid-friendly tip: Chop the onions super fine or swap for green onions if raw red onion feels too strong.
Storage
This salad stores beautifully in an airtight container in the fridge for up to 3 days. In fact, the flavors get even better after a little “overnight rest.”
FAQs
Can I make this gluten-free?
Yes! Swap couscous with quinoa for a gluten-free option.
Can I freeze it?
Not recommended—couscous gets mushy when thawed.
What can I use instead of raisins?
Chopped dried apricots or cranberries add a fun twist.
Conclusion
This Moroccan-Spiced Chickpea and Carrot Couscous Salad is vibrant, flavorful, and just the thing when you need a meal that’s healthy but still exciting. Next time you’re stuck in a dinner rut, give this salad a try—it may just become a family favorite.
And if you love colorful, nutrient-packed salads, you’ll also want to check out my Roasted Sweet Potato Kale Salad and Pear and Pecan Salad Recipe for more inspiration.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Moroccan-Spiced Chickpea and Carrot Couscous Salad
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook, Steaming
- Cuisine: Moroccan
- Diet: Vegetarian
Description
A light yet hearty salad made with fluffy couscous, spiced chickpeas, sweet carrots, and a Moroccan-inspired dressing.
Ingredients
1/2 cup couscous
1 cup vegetable broth
2 carrots, grated
1 can (15 oz) chickpeas, drained and rinsed
1/2 red onion, finely chopped
1/4 cup raisins
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Salt and pepper to taste
Instructions
1. Bring 1 cup of vegetable broth to a gentle boil in a small saucepan. Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
2. Fluff couscous with a fork once tender and set aside.
3. While couscous steams, grate carrots, rinse and drain chickpeas, finely chop red onion, and mince parsley.
4. In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, cinnamon, ginger, salt, and pepper to make the dressing.
5. In a large mixing bowl, combine couscous, carrots, chickpeas, red onion, raisins, and parsley. Pour the dressing over and toss gently to combine.
6. Let the salad rest for 10 minutes to allow flavors to meld before serving.
Notes
For a milder onion flavor, soak chopped red onion in water for 5 minutes before adding.
Swap raisins for chopped apricots or dried cranberries if preferred.
Make ahead and refrigerate for up to 3 days—flavor deepens over time.
Serve as a main dish or pair with grilled meats or vegetables for a fuller meal.
