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
Units
Scale
- 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.