Moroccan-Spiced Chickpea and Carrot Couscous Salad

2 février 2026 par Chef Hanna Zest

Introduction

This Moroccan spiced couscous salad is a fast, no-fuss meal that feels bright and satisfying. It uses pantry staples and a quick-cooking grain to get dinner or lunch on the table in under 30 minutes. The recipe is vegetarian and packed with protein and fiber from chickpeas plus natural sweetness from raisins. If you love speedy, hearty salads, try the Chickpea Feta Avocado Salad for another fast option.

Moroccan-Spiced Chickpea and Carrot Couscous Salad

Why This Recipe Works

This dish is built for busy cooks who want bold flavor with minimal hands-on time. Couscous cooks in five minutes by simply soaking in hot broth, so you don’t need to babysit a pot. Canned chickpeas add instant protein and texture without any prep. The dressing is a single-jar whisk of olive oil, lemon, and warm Moroccan spices that ties everything together. Raisins bring a pop of sweetness while grated carrots make the salad crisp and colorful. Parsley freshens the whole bowl, keeping it light and bright. For another quick side with classic comfort, see the classic ambrosia salad approach to speedy entertaining.

Flavor and Texture

The spice mix leans on cumin and coriander for earthiness with a hint of cinnamon warmth that complements the carrots and raisins. Chickpeas provide a tender, slightly nutty bite that balances the fluffy couscous. Grated carrots add subtle crunch without large chunks, so every forkful is even. The lemon juice cuts through the oil and spices to keep the salad lively rather than heavy. Fresh parsley finishes with herbal brightness, preventing the dish from feeling flat.

Ingredients

– 1/2 cup couscous
– 1 cup vegetable broth
– 2 carrots, grated
– 1 can (15 ounces) chickpeas, drained and rinsed
– 1/2 red onion, finely chopped
– 1/4 cup raisins
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– Salt and pepper to taste

Step by Step Instructions

1. In a saucepan, bring broth to a boil.
2. Remove from heat, stir in couscous, cover, and let sit 5 minutes.
3. Fluff with fork.
4. In a large bowl, combine couscous, grated carrots, chickpeas, red onion, raisins, and parsley.
5. In a small bowl, whisk olive oil, lemon juice, and all spices.
6. Pour dressing over couscous mixture and toss gently.
7. Let sit 10 minutes before serving.

Quick Tips and Shortcuts

Use pre-grated carrots or a food processor to shave seconds off prep time. Swap golden raisins for chopped dates if that’s what you have on hand. If you’re in a rush, warm water with a pinch of extra salt will stand in for vegetable broth without losing the couscous’s texture. Make the dressing in the jar you plan to store the salad in for easy tossing and less cleanup. Taste and adjust lemon and salt at the end so the flavors sing.

Storage and Meal Prep

This salad keeps well in the fridge for one to three days; it actually develops more flavor as it sits. Store in an airtight container and give a quick toss before serving, adding a splash of lemon if it tastes mellowed. For meal prep, portion into single-serve containers and pack extra lemon wedges so the couscous stays bright. Avoid freezing because the texture of couscous and raisins changes when thawed.

Short Closing Note

Simple swaps and quick assembly make this a reliable go-to for busy weekdays. It’s nutritious, flexible, and easy to scale for a crowd.

Conclusion

For a similar flavor profile and more variations, check this inspired recipe at Moroccan Couscous Chickpea Salad – Cupful of Kale.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.