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Moroccan-Spiced Chickpea and Carrot Couscous Salad

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This Moroccan-Spiced Chickpea and Carrot Couscous Salad is bursting with flavor, easy to prepare, and offers a colorful addition to any meal.

Ingredients

Scale
  • 1/2 cupcouscous
  • 1 cupvegetable broth
  • 2carrots, grated
  • 1can (15 ounces) chickpeas, drained and rinsed
  • 1/2red onion, finely chopped
  • 1/4 cupraisins
  • 1/4 cupchopped fresh parsley
  • 2 tbspolive oil
  • 1 tbsplemon juice
  • 1 tspground cumin
  • 1 tspground coriander
  • 1/2 tspground cinnamon
  • 1/4 tspground ginger
  • Salt and pepper to taste

Instructions

  1. Begin by preparing the couscous, which serves as the hearty base for our salad. In a medium saucepan, bring the vegetable broth to a vigorous boil. Once at a rolling boil, take the pan off the heat, add in the couscous, and stir briefly to combine. Immediately cover the saucepan with a lid and allow it to sit for about five minutes.
  2. While the couscous is resting, it’s time to prepare the rest of your salad. In a large mixing bowl, combine the freshly grated carrots, rinsed chickpeas, finely chopped red onion, sweet raisins, and the bright parsley. Gently toss them together to ensure an even distribution of each component.
  3. Now, whisk together the olive oil, lemon juice, and all the spices mentioned in the ingredient list in a small bowl. Taste the dressing before you pour it onto the salad—adjust salt, pepper, or lemon juice to your liking.
  4. With the couscous now ready and your dressing prepared, pour the dressing over the couscous mixture and toss gently. Allow the salad to rest for about 10 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

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