Best 2 Moroccan Chickpea Couscous Salad Recipes

Welcome to the tantalizing realm of culinary delights, where we embark on a journey to discover the exquisite flavors of Moroccan chickpea couscous salad. This delectable dish, a symphony of textures and tastes, invites you to savor the vibrant heart of Moroccan cuisine. In this article, we will guide you through the steps of creating this culinary masterpiece, highlighting the unique ingredients and techniques that make it an unforgettable dish. Prepare to be tantalized as we explore the richness of Moroccan spices, the tenderness of chickpeas, and the fluffy perfection of couscous, all coming together in a harmonious blend that will leave you craving for more.

Here are our top 2 tried and tested recipes!

MOROCCAN COUSCOUS AND CHICKPEA SALAD

Moroccan Couscous and Chickpea Salad image

Make and share this Moroccan Couscous and Chickpea Salad recipe from Food.com.

Provided by tina rose

Categories < 30 Mins

Time 25m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup couscous
1/2 cup dried cherries
1 cup boiling water
5 tablespoons olive oil, divided
1 large orange bell pepper, cut in bite-sized sticks
1 large onion, cut around its equator and cut into thin slices
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt
ground black pepper
1 (16 ounce) can chickpeas, drained
1/4 cup chopped fresh cilantro
3 tablespoons rice vinegar
3 tablespoons frozen orange juice concentrate, thawed

Steps:

place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.

MOROCCAN CHICKPEA & COUSCOUS SALAD RECIPE - (4/5)

Moroccan Chickpea & Couscous Salad Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 13

Ingredients

1 cup quick-cooking couscous
1/4 cup raisins
1 1/4 cups boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 red pepper, diced
1 cup canned chickpeas, rinsed and drained
2 tablespoons finely chopped flat-leaf parsley

Steps:

Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. Place the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. Fluff the couscous with a fork to separate the grains and stir through the red pepper, chickpeas and parsley. Pour over the dressing and toss together until well combined.

Tips:

For the best results, use high-quality couscous. Look for couscous that is made from durum wheat and has a slightly nutty flavor.
If you don't have any vegetable broth on hand, you can use water instead. Just add a little extra salt to taste.
Feel free to add other vegetables to this salad, such as chopped cucumber, bell pepper, or zucchini.
If you're short on time, you can use canned chickpeas instead of dried chickpeas. Just be sure to rinse them well before using.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

Moroccan Chickpea Couscous Salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. Whether you are a vegetarian or a meat eater, this salad is sure to please everyone at your table.