Moroccan Chickpea and Couscous Salad

    25 minutes

    An exotic Moroccan couscous salad with chick peas, raisins, carrot, red capsicum, red onion and a spiced olive oil and lemon dressing with cumin, coriander and ginger.


    Washington, United States
    140 people made this

    Serves: 4 

    • Couscous
    • 1 cup quick cooking couscous
    • 1/4 cup raisins
    • 1 1/4 cup boiling chicken or vegetable stock
    • Dressing
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons lemon juice
    • 1 clove garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground ginger
    • 1 teaspoon salt
    • Salad
    • 1 carrot, grated
    • 1/2 red capsicum, finely diced
    • 1/4 red onion, finely diced
    • 1 cup tinned chick peas, rinsed and drained
    • 2 tablespoons flat leaf parsley, chopped

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Mix the couscous with the raisins in a bowl then pour over the boiling stock. Cover with a tea towel, plate or cling wrap to seal in the steam then let sit for 5 minutes.
    2. Place the oil, lemon juice, garlic, spices and salt in a jar with a lid or a martini shaker then shake to mix.
    3. Fluff the couscous with a fork to separate the grains then stir in the carrot, capsicum, onion, chick peas and parsley. Pour over the dressing then toss together until well combined.

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    Reviews in English (2)


    Fantastic. I have tried other versions of Moroccan couscous with raisins, but found them overpoweringly sweet and tangy. This one has a nice mellow spiciness and makes a great side dish that is simple to prepare and also versatile; while I haven't messed with the dressing, the "salad" part is very adaptable to what you have on hand. Just tried finely diced carrot and red onion, and added a pinch of fresh rosemary because I didn't have parsley or capsicum. It was great. A great lunch the next day on a bed of baby spinach.  -  02 Mar 2015


    Fabulous recipe. Have made a few times.quick easy to make and plenty to feed a crowd.even better the next day.economical as well  -  20 Mar 2014