Moroccan Couscous Salad Recipes

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MOROCCAN COUSCOUS SALAD



Moroccan Couscous Salad image

Want a salad that is more than just leaves? Try our delicious vegan Moroccan couscous salad - real fuel for a busy day!

Provided by HurryTheFoodUp

Categories     Lunch     Salads     Sides

Time 30m

Number Of Ingredients 17

¾ cup instant couscous ((¾ cups = 130g))
½ cup water
½ tsp salt
2 tsp olive oil
1 tsp cumin, ground
1 tsp ginger powder ((fresh is fine too. Chop it finely.))
1 tsp paprika powder ((or use 3 tsp Ras El Hanout to replace the cumin, ginger and paprika powder))
½ pomegranate
½ medium zucchini
½ bell pepper, red
½ orange
¼ orange's zest
1 fig, fresh ((don't worry if you can't find one))
1 tbsp raisins
¼ cup parsley, fresh
Salt and pepper to taste
4 radish ((thinly sliced))

Steps:

  • Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
  • Cover the couscous with a tea towel or lid and leave for 5 minutes.
  • Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
  • Wash the orange and grate the zest.
  • Peel and chop the orange and add it to the salad, along with the zest.
  • Deseed the pomegranate (here's a helpful video) and add the seeds.
  • Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
  • If you managed to find a fig, chop it up and add it to the salad.
  • Wash and chop the parsley and any other optional herbs, again add them to the salad - for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
  • Give it a good toss ;)
  • That's it! You have one fresh, delicious, Moroccan couscous salad.

Nutrition Facts : Calories 427 kcal, Carbohydrate 84 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 843 mg, Fiber 10 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving

MOROCCAN COUSCOUS SALAD



Moroccan Couscous Salad image

This easy and flavor-packed Moroccan Couscous Salad is vibrant, colorful, and fresh. Made with tender couscous, roasted veggies, chickpeas, raisins, carrots, parsley, almonds, and a delicious cumin and coriander spiced dressing.

Provided by Tania

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 22

1 1/2 cups couscous ((not Israeli couscous))
1 tablespoon olive oil
1 3/4 cups chicken or vegetable broth
1/2 teaspoon ground turmeric
1/2 cup raisins
1 red bell pepper, diced
2 cups diced eggplant
1 small red onion, diced
1 medium zucchini, diced
4 cloves garlic, minced
Olive oil
Salt and pepper
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
2 medium carrots, grated ((use a box grater))
1 can (14 oz) chickpeas, drained and peeled ((see note below))
1/2 cup chopped Italian parsley, plus more if desired
1/2 cup slivered almonds

Steps:

  • Preheat oven to 450 degrees F.
  • Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
  • Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
  • Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
  • In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

EPCOT'S MOROCCAN PAVILION'S COUSCOUS SALAD



Epcot's Moroccan Pavilion's Couscous Salad image

Make and share this Epcot's Moroccan Pavilion's Couscous Salad recipe from Food.com.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

olive oil, for sauteing
1/2 red onion, chopped
1 teaspoon chopped garlic
1/2 red sweet bell pepper, chopped
1/2 green bell pepper, chopped
1/2 chopped zucchini
salt & freshly ground black pepper
nutmeg
cinnamon
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces couscous, cooked
2 tablespoons parsley, minced
2 cups tangerines or 2 cups mandarin orange segments
mint sprig (to garnish)

Steps:

  • In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
  • Season with salt, pepper, nutmeg and cinnamon.
  • Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
  • Toss vegetable mixture with couscous and pan juices.
  • Add parsley and gently fold in citrus segments.
  • Mound mixture onto a serving platter and garnish with mint.

MOROCCAN COUSCOUS



Moroccan Couscous image

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

Provided by BenevolentEmpress

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 19

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

Steps:

  • Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
  • Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g

MOROCCAN COUSCOUS SALAD



Moroccan Couscous Salad image

Couscous is a staple in Moroccan cuisine. This is a very simple couscous recipe which incorporates some fresh and light Moroccan flavors.

Provided by Sommer Clary

Categories     Moroccan

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/3 cup couscous
1/2 cup chicken stock
1 teaspoon olive oil
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
2 green onions, thinly sliced
1/4 cup parsley
1/2 orange, peeled and cut into chunks
1 tablespoon fresh lemon juice
salt and freshly ground black pepper, to taste

Steps:

  • Bring chicken stock to a boil and stir in the couscous. Cover and remove from heat; allow to stand for 5 minutes.
  • In a separate bowl, mix together the orange juice, lemon juice, Dijon mustard, thyme, onions, parsley and oranges. Fluff couscous with a fork and mix well with the other ingredients. Season with salt and pepper, if necessary.

Nutrition Facts : Calories 90, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.9, Sodium 61.8, Carbohydrate 15.8, Fiber 1.5, Sugar 2.6, Protein 3.1

MOROCCAN COUSCOUS SALAD



Moroccan Couscous Salad image

Make and share this Moroccan Couscous Salad recipe from Food.com.

Provided by tbean1

Categories     Southwest Asia (middle East)

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/4 cup peanut oil or 1/4 cup olive oil
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/4 teaspoon cayenne
1 1/2-2 cups couscous
2 1/2 cups water or 2 1/2 cups vegetable stock
1/4 cup orange juice
1 -2 tablespoon brown sugar
1 (15 ounce) can chickpeas
1 (8 ounce) can mandarin oranges
1 red onion, chopped
1 green bell peppers or 1 red bell pepper, chopped
1/4 cup golden raisin
2 -3 tablespoons fresh cilantro
2 tablespoons peanuts (optional) or 2 tablespoons almonds (optional)
salt

Steps:

  • Heat 1 tbsp oil in medium saucepan. Add all spices and dry couscous. Stir until fragrant, about 2 minutes. Being careful not to burn.
  • Add stock and bring to a boil. Reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes.
  • Transfer to serving bowl and fluff with a fork.
  • In a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. Blend well.
  • Add remaining veggies and dressing. Combine well. Add cilantro and nuts. Serve chilled or at room temperature.

Nutrition Facts : Calories 391.3, Fat 10.3, SaturatedFat 1.7, Sodium 222.3, Carbohydrate 65.7, Fiber 6.9, Sugar 11.9, Protein 10

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