Name: Moroccan-Spiced Chickpea and Carrot Couscous Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Moroccan
Ingredients: 1 cup couscous; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup carrots, grated or finely chopped; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cinnamon; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons lemon juice; 1/4 cup fresh parsley or cilantro, chopped

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This Moroccan-spiced chickpea and carrot couscous salad is one of my favorite dishes when I want something light but still full of flavor. I love how the warm spices blend with tender couscous, sweet carrots, and hearty chickpeas. It feels fresh, colorful, and satisfying, making it perfect for lunches, side dishes, or easy dinners.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make and packed with bold flavors. I like how the spices add warmth without being overwhelming, and how the chickpeas make the salad filling enough to stand on its own. It’s also great served warm or cold, which makes it very flexible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

couscous
canned chickpeas, drained and rinsed
carrots, grated or finely chopped
olive oil
garlic, minced
ground cumin
ground coriander
ground cinnamon
paprika
salt
black pepper
lemon juice
fresh parsley or cilantro, chopped

Directions

I start by preparing the couscous according to package directions and fluffing it with a fork. In a skillet, I heat olive oil and sauté the garlic briefly until fragrant. I add the chickpeas, carrots, cumin, coriander, cinnamon, paprika, salt, and pepper, and cook until everything is well coated and slightly softened. I combine the spiced chickpea mixture with the couscous in a large bowl, then stir in lemon juice and fresh herbs. I taste and adjust seasoning before serving.

Servings and timing

I usually make this salad to serve 4 people.
Preparation time: about 10 minutes
Cooking time: about 10 minutes
Total time: approximately 20 minutes

Variations

I sometimes add raisins or chopped dried apricots for a touch of sweetness. When I want extra crunch, I mix in toasted almonds or pistachios. I also enjoy adding a pinch of cayenne for heat or crumbled feta for a creamy contrast.

storage/reheating

I store this couscous salad in an airtight container in the refrigerator for up to 3 days. I usually eat it cold or let it come to room temperature, but I can gently reheat it if I want it warm, adding a drizzle of olive oil if needed.

FAQs

Can I make this salad ahead of time?

I often make it a day ahead, and the flavors deepen nicely as it sits.

Is this salad served warm or cold?

I enjoy it both ways, depending on the season and my mood.

Can I use whole wheat couscous?

I do sometimes, and it works well with a slightly nuttier flavor.

What can I use instead of chickpeas?

I swap in white beans or lentils when I want a change.

Is this recipe vegan?

I make it vegan as written, especially when I skip any cheese additions.

Conclusion

Moroccan-spiced chickpea and carrot couscous salad is a fresh, flavorful dish I love for its simplicity and bold seasoning. It’s quick to prepare, easy to customize, and always delivers a satisfying balance of texture and spice that keeps me coming back to it.