This Moroccan Couscous Salad with Chickpeas is a vibrant plant-based dish! Made with spices, fresh citrus, and earthy beets. Try making this colorful dish for dinner parties or potlucks, or meal-prepped for a unique work lunch!
This is a recipe I’ve had in my back pocket for a while (since 2017, in fact!). But I thought it was perfect to post this Moroccan Couscous Salad now because beets and citrus are both in season. While this isn’t an authentic Moroccan dish by any means, the ingredients include staples of Moroccan cuisine, such as chickpeas, couscous, and citrus.
Traditional couscous is made by steaming small granules of durum wheat semolina until it takes on a fluffy texture. Originating in North Africa, couscous is a staple food across the Maghreb region and beyond. As a neutral grain similar to pasta, it’s excellent base for a variety of dishes, from savory stews and tagines to refreshing, zesty salads like this one. I also love couscous because it’s super quick to make. Despite being a similar small size as rice, it takes a fraction of the time to cook, especially in its smallest form. Here, however, I use pearl couscous for added texture.
This Moroccan Couscous Salad is also contains chickpeas, which are one of my favorite ingredients here at Well and Full. If you’re also a chickpea fan, try my Barbecue Chickpea Bowl or my Vegan Bacon Chickpeas! Enjoy!
Moroccan Sheet Pan Salad
Ingredients
Chickpeas and Beets
- 3 Medium Yellow Beets peeled
- 15 oz Can of Chickpeas or 1 1/2 cups cooked
- 1 1/2 Tbsp Neutral Oil for Cooking
- 1/2 Tsp Salt
- 1/2 Tsp Cumin
- 1/4 Tsp Dried Ginger
- 1/4 Tsp Black Pepper
- 1/2 Tsp Ground Coriander
- Pinch Cinnamon
- 1/4 Tsp Cayenne
Couscous
- 1 Cup Pearl Couscous
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 1/2 Tsp Paprika
- 1/4 Tsp Salt or more to taste
- 1 Tbsp Extra Virgin Olive Oil
Lemon Orange Vinaigrette
- 4 Tbs Fresh Squeezed Lemon Juice
- 2 Tbs Fresh Squeezed Orange Juice
- 4 Tbs Extra Virgin Olive Oil
- 1/2 Tsp Salt or more, to taste
- Fresh Black Pepper to taste
The Rest of the Salad
- 8 Cups Mixed Greens
- 1 1/2 Tbsp Sesame Seeds
Instructions
Chickpeas and Beets
- Preheat the oven to 425 degrees F.
- Prep your beets – peel them, and cut them into inch-ish size chunks (see photos for reference). Prep your chickpeas – rinse them and pat dry.
- In a bowl, add beets, chickpeas, oil, salt, and spices, until everything is evenly coated.
- On a baking sheet lined with parchment paper, bake beets and chickpeas for 40-50 minutes, until beets are tender.
Couscous
- While the beets and chickpeas are baking, cook your couscous according to the package’s instructions.
- When couscous is done, drain the water then put couscous back in the pot. Add in the olive oil, salt, and spices. Mix well and adjust seasoning to your tastes.
Lemon Orange Vinaigrette
- To make the vinaigrette, add all ingredients into a little bowl and whisk VIGOROUSLY until emulsified. If not using the vinaigrette immediately, be sure to whisk again just before serving.
Putting it All Together
- When everything is ready, add your greens to a serving bowl or tray and add the cooked couscous on top. Then, layer on the beets and chickpeas. Drizzle on as much vinaigrette as you like (you probably won't use it all), and top with sesame seeds.
- Enjoy!
Notes
- Any type of beets here would do, but I think the yellow beets add such a lovely color. But also feel free to sub in any vegetable you have – roasted cauliflower would be delish here. Just make sure to adjust the baking time if needed. And as always, taste everything as you go, and season to your liking!
- I used orange slices to garnish the salad for the photos, but feel free to add extra slices as well if you’d like!
Nutrition
Moroccan Couscous Salad FAQs
Is this salad authentically Moroccan?
No, but you make this salad with staples in Moroccan cuisine such as oranges, couscous, sesame seeds, and spices.
What are commonly used spices in Moroccan cooking?
Core spices in Moroccan cooking include cumin, ginger, turmeric, cinnamon, coriander, paprika, black pepper and saffron. I use several of these spices in this recipe to create a delicious flavor for the beets and chickpeas.
What’s the difference between Israeli couscous and Moroccan couscous?
Israeli couscous, also known as pearl couscous, is what I used here – it has a larger size than the smaller, granular Moroccan couscous. Both are made from semolina flour, but they are different in size. Technically I could’ve titled this recipe “Israeli Couscous Salad”, since that’s the type I used, but I wanted to emphasize the Moroccan spice blend instead.
Is couscous salad healthy?
Absolutely! This salad contains a great mix of carbohydrates, healthy fats, plant-based protein, and lots of fiber! If you’re looking to add even more protein, feel free to add a meat or fish of your liking to this salad.
Is this Moroccan Couscous Salad vegan?
Yes, this recipe is 100% vegan!
Can I make this Moroccan Couscous Salad with feta?
Sure! Feta would be a delicious addition here, although it would make the salad not vegan anymore. Feta is a deliciously salty and briny cheese that can add flavor to almost any salad!
Can I add raisins to this recipe?
Sure! Try golden raisins to keep on the gold visual theme in this salad, or use regular raisins instead! Both would be a delicious pop of sweetness in this salad.
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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