Best 10 Moroccan Couscous Salad Recipes

EPCOT'S MOROCCAN PAVILION'S COUSCOUS SALAD

Steps:

• In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
• Season with salt, pepper, nutmeg and cinnamon.
• Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
• Toss vegetable mixture with couscous and pan juices.
• Add parsley and gently fold in citrus segments.
• Mound mixture onto a serving platter and garnish with mint.

MOROCCAN COUSCOUS AND LENTIL SALAD

Steps:

• In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
• Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
• Cool lentils completely, stirring occasionally.
• In a saucepan bring water to a boil and add couscous and salt.
• Remove pan from heat and let couscous stand, covered, 5 minutes.
• Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
• Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
• Just before serving, stir in remaining ingredients and season with salt and pepper.

MOROCCAN STYLE PUMPKIN AND COUSCOUS SALAD

Steps:

• Preheat oven to 200c. Line a baking tray with non-stick baking paper.
• Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
• Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
• Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
• Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
• In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
• Taste and season. Serve with the yogurt if desired.

MOROCCAN COUSCOUS AND CHICKPEA SALAD

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 CAULIFLOWER "COUSCOUS" SALAD

Steps:

• Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
• Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

MOROCCAN CAULIFLOWER "COUSCOUS" SALAD

Steps:

• Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
• Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

BETTY'S MOROCCAN ROASTED PUMPKIN & COUSCOUS SALAD

Steps:

• 1. Heat oven to 440oF/220C and line a baking tray with baking paper.
• 2. Place the pumpkin and onion in a bowl. Add the oil and Moroccan seasoning, toss with your hands to coat. Arrange on the tray in a single layer and bake for about 20-25 or until the pumpkin is golden and cooked.
• 3. Mean while, toast the pepitas in a small pan over a medium heat for a few minutes, being sure to shake the pan continuously - they will burn fast so keep an eye on them. Alternatively, purchase already toasted pepitas.
• 4. Place the couscous in a heat proof bowl. Add the vegetable stock to the boiling water and pour over the couscous. Cover with cling film and leave for 5 minutes.
• 5. Place the cooked couscous in a large salad serving bowl and add the roasted pumpkin (squash), onions, drained and rinsed chick peas (garbanzo beans). Stir well and cover. Refrigerate.
• 6. When you are just about to serve, add the pepitas, a lemon juice, extra olive oil and a cilantro (coriander).

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

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.

MOROCCAN COUSCOUS SALAD

Steps:

• TO PREPARE VINAIGRETTE In a small jar, combine all ingredients and shake until emulsified. TO PREPARE SALAD Cook couscous in 1.5 cups of boiling salted water, 6 - 8 minutes until al dente. Set aside , and when cool, combine with remaining ingredients. Toss with vinaigrette and serve at room temperature.

MOROCCAN COUSCOUS SALAD

Steps:

• 1. In medium saucepan over medium, heat 1 tbsp. oil. Add turmeric, cinnamon, ginger, cumin, cayenne pepper and dry couscous. Stir until fragrant, about 2 minutes, being careful not to burn the spices. Add stock and bring to a boil. Reduce heat to medium-low, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes. Transfer to a serving bowl and fluff with a fork. Set aside.
• 2. In a small bowl, combine the remaining 3 tbsp. oil, orange juice, brown sugar and pepper; whisk well and set aside. Add remaining veggies to couscous mixture. Stir until all ingredients are well mixed. Pour dressing over couscous mixture and stir until incorporated. Add cilantro and almonds. Transfer to refrigerator, covered, for a few hours before serving. Serve chilled.
• 3. Note: Add orange and yellow pepper if desired or some grated carrots. Keeps well for 4 days
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=r-DN2klqziM