Couscous Salad Recipe

Ingredients

• 270 g (1½ cups)instant couscous
• 300 ml (1¼ cups)vegetable stock
• 3 smallbell peppers, diced
• 2 mediumtomatoes, diced
• 1 smallcucumber, diced
• ½ bunchparsley, chopped
• 3 stalksspring onions, sliced
• 1 can (425 g / 15 oz)chickpeas, drained and rinsed
• 30 ml (2 tbsp)tomato purée
• 30 ml (2 tbsp)lemon juice
• 30 ml (2 tbsp)vegetable stock
• 45 ml (3 tbsp)olive oil
• 7.5 ml (1½ tsp)maple syrup
• 7.5 ml (1½ tsp)Ras el Hanout spice blend
• to tastesalt

Instructions

1. 1

   Soak the couscous

   Put the couscous in a medium bowl. Bring 300 ml of vegetable stock to the boil, pour it over the couscous and stir well. Leave for 5–10 minutes, until tender, then fluff with a fork.

2. 2

   Prepare the vegetables

   Meanwhile, wash and dice the peppers, tomatoes and cucumber. Slice the spring onions, chop the parsley, and drain and rinse the chickpeas.

3. 3

   Mix the dressing

   Whisk the tomato purée, lemon juice and 30 ml of vegetable stock in a bowl. Add the olive oil, maple syrup and Ras el Hanout, then whisk again. Taste and season with salt.

4. 4

   Toss the salad

   Combine the couscous, vegetables and dressing in a large bowl and toss well. Taste and adjust with more spice or lemon juice if needed.

What is Moroccan couscous salad?

Couscous is a North African staple, and salads made with it are often served with vegetables, herbs and warm spices. This version brings together chickpeas, fresh produce and a tangy dressing for a dish that can be served as a side or a meat-free main.

The contrast is what makes it work: fluffy grains take on the dressing, while cucumber, tomatoes and peppers add freshness and bite. Ras el Hanout gives the salad its aromatic, spiced character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 446 calories, 14g protein, 62g carbs, 13g fat.

The couscous supplies most of the carbohydrate, while olive oil contributes much of the fat and chickpeas provide some protein alongside the grains. The vegetables add freshness; to balance the plate, serve a generous portion of them alongside the salad.

Choosing the ingredients

Instant couscous: this cooks by soaking rather than simmering, which keeps the preparation quick. Use the instant variety specified in the recipe.

Chickpeas: draining and rinsing the tinned chickpeas removes their canning liquid and makes them ready to toss through the salad. They add substance alongside the couscous.

Ras el Hanout: this spice blend seasons the dressing, so its flavour is distributed across the whole bowl. The recipe uses 1½ teaspoons.

Getting fluffy couscous

Hot stock: pour the boiling stock over the couscous and mix it through so the grains are evenly moistened. Covering is not specified in this method, so let it stand for 5–10 minutes as directed.

Forking: once the grains are tender, fluff them gently with a fork before combining them with the vegetables. This helps separate the grains rather than leaving them packed together.

Balancing the dressing

Whisking: start by combining the tomato purée, lemon juice and stock, then whisk in the oil, maple syrup and spice blend. Taste the dressing and add salt to your preference.

Final adjustment: toss the dressing through the salad before deciding whether it needs more lemon or spice. A final taste lets you balance the flavours to suit the ingredients.

Keeping the vegetables fresh

Even pieces: dice the peppers, tomatoes and cucumber into similar-sized pieces so they mix evenly with the couscous and chickpeas. Slice the spring onions and chop the parsley finely enough to distribute through the bowl.

Fresh herbs: stir the parsley through with the other salad ingredients rather than leaving it in a clump. This gives each portion some of its fresh, herby flavour.

Serving the salad

As a main: serve it on its own for a simple vegetarian meal, or add a little extra salad alongside if you want more fresh crunch. The chickpeas and couscous make it more filling than a plain vegetable salad.

As a side: it pairs well with grilled vegetables or other savoury dishes. Serve it at room temperature for an easy option at a summer meal.

Recipe notes & tips

• Use boiling stock so the instant couscous can hydrate properly.
• Fluff the couscous with a fork once it is tender to separate the grains.
• Drain and rinse the chickpeas thoroughly before adding them.
• Taste the dressing before mixing it into the salad, and season with salt to your liking.
• Taste the finished salad again and adjust with extra lemon juice or spice if needed.

Variations

• Add extra herbs: increase the parsley for a fresher, more herb-forward salad.
• Change the spice: adjust the Ras el Hanout to suit your preferred level of warmth.
• Use another pepper colour: mix different coloured bell peppers for extra contrast.
• Make it more lemony: add a little extra lemon juice after tasting the finished salad.
• Add more vegetables: increase the cucumber or tomatoes for a juicier, vegetable-rich bowl.

Common mistakes to avoid

• Using the wrong couscous: choose instant couscous, as the recipe relies on soaking it in hot stock.
• Skipping the resting time: let the couscous stand for 5–10 minutes so it becomes tender.
• Leaving the grains clumped: fluff the cooked couscous with a fork before mixing.
• Adding undrained chickpeas: drain and rinse them first so their canning liquid does not dilute the salad.
• Seasoning without tasting: taste the dressing and finished salad, then adjust the salt, lemon or spice.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Serve chilled or bring to room temperature; if the couscous has firmed up, loosen it with a small splash of water or lemon juice before serving.

Frequently asked questions