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Moroccan Couscous Salad | Well and Full | #healthy #vegan #recipe
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Moroccan Sheet Pan Salad

This Moroccan Couscous Salad with Chickpeas is a vibrant plant-based dish! Made with spices, fresh citrus, and earthy beets.
Servings 6 as a side
Calories 302kcal

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

Calories: 302kcal | Carbohydrates: 36g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 745mg | Potassium: 378mg | Fiber: 5g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 2mg
https://wellandfull.com/2024/12/moroccan-couscous-salad/
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