Warm Moroccan Couscous Salad
This is a Moroccan inspired couscous salad; it’s served warm with roasted veggies, a classic Moroccan spice blend, feta and fresh herbs. While it’s not the authentic Moroccan couscous I grew up with, it’s super flavorful and comes together in just 30 minutes! It’s the perfect side dish to serve with lamb or chicken.
Couscous is a pretty magical form of cracked pasta (usually made from semolina), that’s extremely popular in Moroccan cuisine.
It’s commonly served as a base for tagines and stews, most traditionally found in Morocco in this authentic couscous dish with lamb.
The recipe I’m sharing today celebrates the ingredient in a simpler, quicker format. We’re combining the tiny pasta with oven roasted vegetables and a warming spice blend. The result is a side dish that’s packed with Moroccan flavor and super easy to make.
It’s perfect for serving topped with these easy Moroccan style Lamb Chops or these juicy Ras el Hanout Chicken Thighs.
Ingredients
Step by Step Instructions
Flavor Boost: I like to add a teaspoon of ras el hanout to the water before adding the couscous, to infuse with even more flavor.
Tips for Cooking Perfectly Fluffy Couscous
Pick a high quality Moroccan couscous, when possible: This kind of couscous is usually larger in size and yields a fluffier end result compared to instant couscous.
Use the right amount of liquid: Follow the ratio of water to couscous as directed on the package. Measure with measuring cups so that the end result isn’t mushy or dry.
Fluff with a fork: Always fluff your couscous before serving (or mixing with roasted veggies). This step helps in creating those perfectly cooked, light and fluffy individual pieces of couscous.
More Moroccan Salads
Enjoy,
Warm Moroccan Couscous Side Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American, Moroccan
- Diet: Vegan
Description
This is a Moroccan inspired couscous salad; it’s served warm with roasted veggies, a classic Moroccan spice blend, feta and fresh herbs. While it’s not the authentic Moroccan couscous I grew up with, it’s super flavorful and comes together in just 30 minutes! It’s the perfect side dish to serve with lamb or chicken.
Ingredients
- 1 yellow onion
- 1 red bell pepper (any color will work)
- 2 zucchini
- 2 tbsp olive oil
- 1 tbsp ras el hanout (see notes for an easy substitute)
- 1 cup dry golden couscous (about 2 cups cooked)
- Garnish: crumbled feta cheese, minced herbs (parsley, cilantro, mint, thyme, etc.)
Instructions
- Dice the veggies. Chop the vegetables into consistent bite sized pieces.
- Roast the veggies. Preheat the oven to 400 degrees Fahrenheit / 205 degrees Celcius. Toss the veggies with olive oil and ras el hanout to coat evenly. Spread out on a parchment lined sheet pan and roast for 15-20 minutes, or until the onions begin to caramelize.
- Cook the couscous. While the veggies roast, cook 1 cup of the couscous according to package instructions. Fluff with a fork, cover, and set aside.
- Combine veggies & couscous. In a large bowl toss the veggies with the cooked couscous. Top with crumbled feta cheese & minced herbs. Serve & enjoy!
Notes
Ras el Hanout Substitute: combine ½ tsp salt, ½ tsp pepper, ½ tsp cumin, ½ tsp paprika, ¼ tsp cinnamon, ¼ tsp turmeric.
Raisins & Almonds: To honor some popular Moroccan flavors, add raisins (either classic or golden) and shaved almonds. This adds a sweet and salty, crunchy element to the salad.