Description
A fresh and flavorful Moroccan couscous salad that’s perfect for meal prep. Packed with vegetables, herbs, and spices, it’s a great make-ahead dish for lunches or picnics.
Ingredients
Scale
- 1 cup couscous
- 1 ¼ cups boiling water
- 1 tbsp olive oil
- ½ tsp salt
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ¼ cup dried cranberries
- ¼ cup sliced almonds
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Place couscous in a large bowl. Pour boiling water over it, add 1 tbsp olive oil and ½ tsp salt. Cover and let sit for 5 minutes.
- Fluff couscous with a fork and let it cool slightly.
- Add cucumber, bell pepper, red onion, parsley, mint, cranberries, and almonds to the couscous.
- In a small bowl, whisk together lemon juice, 2 tbsp olive oil, cumin, cinnamon, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Store in an airtight container for up to 4 days.
- Add feta or chickpeas for extra protein.
- Adjust spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg