Vegan Moroccan Couscous Salad
This vibrant salad is a full sensory experience — warm spices, bright citrus, chewy dried apricots, and crispy roasted chickpeas all piled onto fluffy couscous cooked in vegetable broth. The chickpeas get blasted in a 425°F oven until golden and snappy, which adds a satisfying crunch that makes this feel like a complete, hearty meal rather than a side dish. A golden dressing of olive oil, fresh lemon juice, cumin, coriander, and turmeric ties every element together with bold North African-inspired flavor. Cool cucumber, juicy cherry tomatoes, and handfuls of fresh parsley and mint keep things lively and fresh against the warmth of the spices. Every single ingredient here is entirely plant-based, so there's no need to swap or substitute a thing — it works exactly as written. It serves four and comes together in under an hour, making it a genuinely easy weeknight dinner or a showstopping dish to bring to a gathering.
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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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