Moroccan
a bowl of warm couscous salad

This warm couscous salad it’s packed with roasted vegetables, seasoned with a classic Moroccan spice blend, and comes together in a snap 30 minutes! It’s the perfect side dish to serve with any protein all year long. Plus, the zucchini, pepper, and onion combo can easily be replaced with any of your family’s favorite roasted vegetables.

a bowl of warm couscous salad

Why we love couscous salads

Couscous is a rather magical form of broken pasta (usually made from semolina), extremely popular in Moroccan recipes.

It is commonly served as a base for tagines and lamb dishes.

This recipe features oven-roasted vegetables tossed in a warm Moroccan spice sauce, it’s the meeting placeand season them with soft, perfectly cooked couscous. The result is a side dish that’s packed with flavor and easy to pair with lamb, chicken, fish and more.

If you like the flavors in this recipe, be sure to check out this authentic Moroccan couscous and these Ras el Hanout chicken thighs.

bowls of couscous, spices, oil and morebowls of couscous, spices, oil and more

ingredients

Here is a shopping list for making this Moroccan couscous salad:

For quantities, see the recipe card.

Step by step instructions

Tip: You can also add a teaspoon of ras el hanout to the couscous water before adding the couscous, to infuse even more flavor.

a bowl of warm couscous salada bowl of warm couscous salad

What to eat it with

This warm couscous salad is the perfect side dish for many different proteins.

Here are some classic Moroccan combinations:

kefta on a couscous salad platekefta on a couscous salad plate

Tips for cooking soft and perfect couscous

I recommend that you follow the directions and reports on the packaging of your couscous. That said, there are some universal tips that will help you get perfectly fluffy couscous:

  • Choose a High quality Moroccan couscous – This type of couscous is usually larger in size and gives a softer final result than instant couscous.
  • Use the right amount of liquid – As mentioned above, make sure you follow the ratio of water to couscous exactly. Measure with measuring cups so that the final result is not mushy or dry.
  • Remove the couscous from the heat – Most package instructions will include this step, but it’s really helpful to remove the couscous from the stovetop as soon as you add it and mix everything together before covering. This helps the couscous cook evenly and allows the liquid to distribute evenly.
  • Fluff with a fork – Again, most package instructions include this, but always fluff the couscous before serving (or mixing it with roasted vegetables). This step helps create perfectly cooked, light and fluffy individual pieces of couscous.
  • Don’t overcook – To do this you need to follow the instructions, but make sure you shell the couscous as soon as it has rested covered for the recommended time. This helps prevent it from sticking or overcooking and becoming mushy.

You can also add a pinch of ras el hanout to the water, to infuse the couscous with even more flavor.

a hand holding a bowl of couscous salada hand holding a bowl of couscous salad

Substitutions

Here are some simple substitutions in case you don’t have everything you need to make this recipe:

Add variations

As mentioned above, the vegetables in this warm couscous salad are easily customizable. Here are some simple variations you can try:

  • Chickpeas – Feel free to add some crispy baked chickpeas or raw chickpeas to the final result to amp up the protein and make it a complete meal.
  • Root vegetables – Let yourself be inspired by seasonal products! My dad used to make a version of this recipe using roasted rainbow carrots and turnips. He would also add a touch of brown sugar to the spice blend to bring out the sweetness of the vegetables.
  • Cold vegetables – You’ve probably seen more cold couscous salads than hot ones. They usually incorporate vegetables like cucumbers, tomatoes, and sometimes kalamata olives (for a more Greek salad-inspired dish). If you want the salad to be cold, be sure to let the couscous cool before adding it to the vegetables.
  • Raisins and almonds – To honor some popular Moroccan flavors, you can try adding raisins (classic or golden) and some shaved almonds. This adds a sweet and savory and crunchy element to the salad.

Also be sure to check out this more traditional Moroccan couscous recipe!

a bowl of warm couscous salada bowl of warm couscous salad

Warehousing

This salad keeps well if stored in an airtight container in the refrigerator. It should last up to 5 days. Reheat in the microwave or on the stovetop.

I don’t recommend freezing because cooked couscous becomes soggy when thawed.

Top tip

My tip to ensure this recipe comes together perfectly is to work with the couscous once the vegetables are roasted in the oven.

Once the vegetables are ready, you can season them with the couscous and put everything back in the pot where the couscous was cooked, covering it to keep it warm.

This helps get warm vegetables and couscous into the end result.

a bowl of warm couscous salada bowl of warm couscous salad

Other salads we love

Enjoy,

the name Salimathe name Salima

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Description

This warm couscous salad it’s packed with roasted vegetables, seasoned with a classic Moroccan spice blend, and comes together in a snap 30 minutes! It’s the perfect side dish to serve with any protein all year long. Plus, the zucchini, pepper, and onion combo can easily be replaced with any of your family’s favorite roasted vegetables.



  1. Cut the vegetables into cubes. Cut the vegetables into large pieces.
  2. Roast the vegetables. Preheat oven to 400 degrees Fahrenheit/205 degrees Celsius. Season the vegetables with olive oil and it’s the meeting place to coat evenly. Spread onto lined paper baking tray and roast for 15 to 20 minutes, or until the onions begin to caramelize.
  3. Cook the couscous. While the vegetables roast, cook 1 cup of couscous according to package instructions. Fluff with a fork, cover and set aside.
  4. Combine vegetables and couscous. In a large bowl, mix the vegetables with the cooked couscous. Optional: Garnish with crumbled feta and chopped herbs. Serve and enjoy!

Notes

Suggestion: You can also add a teaspoon of ras el hanout to the couscous water before adding the couscous, to give the couscous even more flavor.

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