Moroccan Chickpea and Couscous Salad
4 servings
30 minutes
Moroccan chickpea and couscous salad is a vibrant and aromatic dish reflecting the rich traditions of North African cuisine. Its origins are linked to nomadic peoples who used simple and nutritious ingredients to prepare hearty meals. The base of the dish is fluffy couscous soaked in the rich flavor of chicken broth and sweetness from raisins. Combined with chickpeas, crunchy vegetables, and fresh parsley, the salad gains a layered taste: from sweet-spicy to citrus-refreshing thanks to lemon juice. Fragrant spices like cumin, coriander, and ginger add Eastern warmth and depth of flavor. This salad is perfect as a standalone dish or as a side for meat and fish. It can be served warm or chilled, enjoying every bite of this Moroccan culinary gem.
1
In a bowl, mix raisins and couscous and pour boiling broth over it. Cover and let it sit for 5 minutes.
- Dark raisins: 50 g
- Couscous: 1 glass
- Chicken broth: 1.3 glass
2
In a small jar, mix olive oil, lemon juice, minced garlic, spices, and salt. Close the lid and shake well.
- Extra virgin olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Garlic: 1 clove
- Ground cumin (zira): 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Salt: 1 teaspoon
3
Use a fork to mix the couscous and add grated carrot, finely chopped pepper and onion, chickpeas, and parsley. Pour in the dressing and mix well.
- Couscous: 1 glass
- Carrot: 1 piece
- Red sweet pepper: 0.5 piece
- Red onion: 0.3 head
- Canned chickpeas: 1 glass
- Chopped parsley: 2 tablespoons