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Moroccan-Spiced Chickpea and Carrot Couscous Salad

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A light yet flavorful Moroccan-inspired couscous salad made with warm spices, tender chickpeas, sweet carrots, fresh herbs, and a bright lemon finish.

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

Instructions

  1. Prepare the couscous according to package instructions and fluff with a fork.
  2. Heat olive oil in a skillet over medium heat and sauté the garlic for about 30 seconds until fragrant.
  3. Add chickpeas, carrots, cumin, coriander, cinnamon, paprika, salt, and black pepper. Cook for 5–7 minutes, stirring, until well coated and slightly softened.
  4. Transfer the spiced chickpea mixture to a large bowl and add the cooked couscous.
  5. Stir in lemon juice and chopped fresh herbs.
  6. Taste and adjust seasoning as needed, then serve warm or cold.

Notes

  • This salad can be served warm, cold, or at room temperature.
  • Add raisins or dried apricots for sweetness.
  • Toasted nuts like almonds or pistachios add great crunch.
  • A pinch of cayenne can be added for extra heat.

Nutrition

Find it online: https://cookedbymaya.com/moroccan-spiced-chickpea-and-carrot-couscous-salad/