How to make Moroccan couscous salad try this easy and delicious recipe...

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is gluten-free and offers more protein.

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu is lower in calories and suitable for vegans.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

Prepare couscous according to package instructions, fluffing with a fork after steaming.

Rinse and drain chickpeas, then add to a large mixing bowl.

Dice cucumber, red bell pepper, and red onion, then add to the bowl.

Chop parsley and mint, then fold into the mixture.

In a small bowl, whisk together lemon juice, olive oil, cumin, salt, and pepper.

Pour the dressing over the salad and mix well to combine.

Add raisins and almonds, stirring gently to distribute evenly.

Crumble feta cheese on top, if using, and lightly toss the salad again.

Let the salad sit for 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens