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Moroccan Couscous Salad with Spring Vegetables
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5 from 1 vote

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 mins
Cook Time10 mins
Total Time25 mins
Course: Main
Cuisine: Moroccan
Servings: 6 servings


  • 1 cup couscous
  • 2 cups cooked or canned chickpeas (drained)
  • 20 inch spears of asparagus (tough ends trimmed, then cut into ¼- 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 tsp extra virgin olive oil
  • Salt and ground black pepper to taste
  • ¼ cup finely chopped coriander leaves
  • For the dressing:
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp red pepper flakes
  • Seeds of 4 pods of cardamom (crushed into a powder)
  • 2 tsp cumin (roasted and powdered)
  • 2 cloves garlic (crushed)
  • Salt to taste


  • 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 tsp 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.