Moroccan-Spiced Chickpea and Carrot Couscous Salad
This vibrant couscous salad combines chickpeas, carrots, and aromatic spices for a flavorful and nourishing meal.
Ingredients
For the Salad
- 1 cup uncooked couscous
- 1 cup boiling water or vegetable broth
- 1 can chickpeas (15 oz, rinsed and drained)
- 1 large carrot (shredded or diced)
- 1/4 cup olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper Adjust based on heat preference
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
Preparation
- In a bowl, combine the couscous and boiling water or vegetable broth. Cover and let it sit for about 5 minutes until the couscous absorbs the liquid.
- Fluff the couscous with a fork.
- In a small bowl, whisk together the olive oil, cumin, coriander, cayenne pepper, salt, and pepper.
- Add the rinsed chickpeas, shredded carrot, and vinaigrette to the couscous and mix well.
- Adjust seasoning as needed.
- Garnish with fresh parsley or cilantro if desired.
- Serve immediately or chill in the fridge before serving.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to blend, and it may taste even better the next day. Stir before serving and adjust seasoning if necessary.