Vegan Moroccan Couscous Salad with Spring Veggies
A vibrant Moroccan Couscous Salad with Spring Vegetables like Asparagus, spring onions and red peppers. Chickpeas add protein and more deliciousness.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Main
Cuisine: Moroccan
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 386kcal
- 1 cup couscous
- 2 cups chickpeas (cooked or canned, drained)
- 20 asparagus spears (tough ends trimmed, then cut into ¼-inch pieces)
- 1-2 large roasted red bell peppers
- 6 spring onions (green and white parts chopped)
- 8-10 medjool dates (chopped, can use golden raisins instead)
- ½ cup almonds (roasted, coarsely chopped)
- 1 teaspoon extra virgin olive oil
- Salt and ground black pepper to taste
- ¼ cup cilantro (minced)
Make the dressing by blending all ingredients together really well. Use a blender or a mortar and pestle. Set aside.
In a saucepan, bring 1 ¾ cups of water to boil. Season with salt and ground black pepper.
When the water boils, add the couscous and turn off the heat. Stir once to mix, then cover and let the couscous stand at least 10 minutes.
In a larger pan, heat 1 teaspoon of olive oil. Add the asparagus, season with salt and ground black pepper, and stir-fry about 3-4 minutes.
Add the couscous and the chickpeas and heat unitl warmed through, stirring occasionally.
Turn off the heat and add the roasted red peppers and spring onions along with the dressing, almonds, dates, and coriander. Stir well to mix.
Serve warm or cold.
Calories: 386kcal | Carbohydrates: 61g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Potassium: 627mg | Fiber: 10g | Sugar: 23g | Vitamin A: 763IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 4mg