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Moroccan Chickpea & Couscous Salad


An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing. Serves 4 as a side dish or two as a main meal, and pairs well with the vegetables of your choice, any cut of meat, or even a lightly dressed salad.

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  • 1 cup quick-cooking couscous
  • 1/4 cup raisins
  • 1 1/4 cups boiling chicken or vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 carrot, peeled and grated
  • 1/2 red pepper, diced
  • 1/4 red onion, finely diced
  • 1 cup canned chickpeas, rinsed and drained
  • 2 tablespoons finely chopped flat-leaf parsley


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

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 carrot, red pepper, onion, chickpeas and parsley.

Pour over the dressing and toss together until well combined.

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