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Moroccan Couscous Recipe
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5 from 1 vote

Moroccan Couscous Salad

For all the vegetable lovers out there, this Moroccan Couscous Salad is for you!  A healthy dish loaded with roasted vegetables that will surely excite your taste buds with its range of contrasting flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: couscous salad, moroccan couscous, moroccan couscous recipe
Servings: 4
Calories: 408kcal
Author: Bebs


For the Couscous

  • 1 cup chicken broth
  • 1 teaspoon turmeric powder
  • 3 tablespoons olive oil
  • ¼ cup raisins
  • 1 cup instant couscous

For the Dressing

  • 2-3 cloves garlic -grated
  • 2-3 tablespoons lemon juice
  • 2-3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt
  • pepper

Vegetables for Roasting

  • vegetable oil
  • 1 small eggplant -cut into cubes
  • 1 small zucchini -cut into cubes
  • 1 medium red bell pepper - cut into medium dice
  • 1 big red onion -chopped
  • 1 medium carrot -cut into cubes


  • 2 tablespoons mint - chopped finely
  • 2 tablespoons parsley or cilantro - chopped finely


Cook the Couscous

  • Place chicken broth, turmeric powder and olive oil in a saucepan and bring to a boil over medium-high heat. Once it starts to boil, add the raisins.
  • Turn off the heat when it reaches a rolling boil. Immediately add the couscous and stir to spread. Let it sit for several minutes to absorb the liquids.
  • Fluff the couscous using a fork or spoon to loosen.

Make the Dressing

  • In a small bowl, whish together grated garlic, lemon juice, olive oil, ground cumin and, ground coriander. Season with salt and pepper.

Roasting Vegetables on Stovetop

  • See NOTE 1 below if you want to roast using oven.
    Heat a large heavy skillet or pan over medium-high heat. Coat the entire bottom of the pan with a thin layer of oil.
  • Once the oil is hot, add the vegetables and spread evenly. Avoid to overcrowed the pan and cook in batches if needed.
  • Cook without stirring for 3-5 minutes or until some browning occurs. Stir to turn the vegetables and then do the same for the other sides. Turn off heat.


  • Add the cooked couscous to the roasted vegetables and toss to mix. Pour in the dressing, chopped mint, and parsley and give it a good tossing.
  • Transfer to a serving bowl and top with more parsley if desired.


NOTE 1: Roasting vegetables in the oven
  1. Preheat oven to 450°F/230°C. Place vegetables on a baking pan and drizzle with 1 Tablespoon olive oil. 
  2. Toss several times to coat evenly. Spread the vegetables around the baking pan in a single layer. 
  3. Roast for 15 minutes or until vegetables are tender and charred.


Calories: 408kcal | Carbohydrates: 54g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Sodium: 242mg | Potassium: 691mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3840IU | Vitamin C: 58.1mg | Calcium: 56mg | Iron: 2.3mg