This easy Moroccan couscous is a hearty vegetarian salad that is delicious and filling enough to be a meal in itself! It's loaded with sundried tomatoes, fire-roasted peppers, chickpeas and dried fruit. A lemon and olive oil dressing ensures that you get a bright summer flavour in every bite.
This superfast (and cheap) recipe is a blank canvas for flavours. We're skipping doing any of the veggie roasting ourselves and opting for some sundried tomatoes, chargrilled marinated peppers and briny salty capers.
Why you'll love this Moroccan couscous
- It only takes 15 minutes!
- Amazing vegetarian side dish, but also amazing with some chicken tossed through it. Maybe last night's rotisserie chicken leftovers, perhaps?
- Texture! This couscous has crunchy almonds, creamy chickpeas, plump juicy raisins and soft tender roasted veggies.
- This couscous can be served as a side or, because it's so hearty, it can be the main dinner.
- It actually gets better the next day! Leftovers are not always popular, but this couscous actually gets better in the fridge overnight, making it perfect for make-ahead and meal prep too!
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- Couscous- I've used regular, but Aldi also sells whole-grain couscous too.
- Sundried tomatoes, capers & chargrilled peppers- All fresh Moroccan flavours that work together in this couscous salad recipe.
- Garlic & tomato spice- Summer has arrived at Aldi and there are lots of spice rubs and seasoning mixes in the spice aisle. This garlic and tomato seasoning being one of them!
- Chickpeas- I can't imagine Moroccan dishes without chickpeas. And they are such a great source of protein and fibre that they make any recipe more substantial.
- Cucumber- always about that fresh green crunch!
- Chicken stock- I always make my couscous recipes with a stock rather than just plain water, because it just adds so much more flavour. I've used chicken stock here, but you can use vegetable stock cubes to keep this recipe vegetarian.
- Greek yoghurt and pita bread- The yoghurt mixed with some garlic tomato spice makes the perfect dipping sauce for pita bread. And they of course go perfectly well with couscous salad.
- Lemon and olive oil- for the simplest dressing ever made!
Step by step directions
Step 1 & 2
- Start by weighing out the couscous into a bowl or pot. Boil the kettle and dissolve the stock cube. Pour the stock over the couscous and cover tightly for 10 minutes until the couscous absorbs the liquid. *Be sure to fluff the cooked couscous with a fork to get that light texture.
- Place the roasted peppers, sundried tomatoes and capers onto a chopping board and give them a rough chop.
Step 3 & 4
- Drain the chickpeas and give them a quick rinse under cold water. Add them to the couscous and give everything a good mix. Whisk the olive oil, lemon juice and lemon zest in a separate bowl and season with salt to taste. Grind about 1 teaspoon of the garlic and tomato seasoning and stir it through the couscous salad.
- In another bowl, mix some Greek yoghurt with the garlic tomato seasoning. This part is totally optional, but it's perfect for dipping the pita bread into. Add in a large handful of the rocket and chop the coriander and mint and mix through the salad.
This couscous salad is a blank canvas for pretty much any flavour that you want to incorporate and it's amazing for packing in the vegetables. So here are some ideas you may want to explore...
- roasted aubergine- cut into large chunks, drizzle olive oil and salt and pepper. Roast in a hot oven for about 20 minutes until the aubergine is golden and tender.
- courgette- roast as above.
- fresh cucumber- cut into chunks.
- cherry tomatoes- cut in half.
*Couscous is a wheat product so not gluten-free. If you would like to make this recipe but have a gluten intolerance substitute the couscous for quinoa. Cook the quinoa according to the package instructions and proceed with the rest of the recipe as instructed.
- Couscous is such a great make-ahead meal. The flavours intensify overnight in the fridge and everything becomes more pronounced.
- Store in an airtight container in the fridge for up to 4 days. You can freeze the couscous for up to 3 months, but leave out the veggies because they'll turn into a mushy texture once defrosted.
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