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.