Anti Inflammatory Vegan Moroccan Couscous Salad
Total time40 min
Prep time20 min
Cook time10 min
5.0(25)
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
For the couscous
- 1 ½ cups couscous
- 1 ½ cups vegetable broth
- 1 tbsp olive oil
- ½ tsp ground cinnamon
- ¼ tsp salt
For the dressing
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup dried apricots, roughly chopped
- ⅓ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
For serving
- ¼ cup slivered almonds, toasted (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with a paper towel, then spread them on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with the cumin, smoked paprika, and ¼ tsp salt. Toss to coat and spread in a single layer.
- 2
Roast the chickpeas for 20–25 minutes, shaking the pan once halfway through, until they are golden and crisp on the outside.
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