Moroccan Couscous Salad
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 8 servings
Ingredients
  • 1 small white onion, diced
  • 1 clove garlic, minced
  • 3 large carrots, peeled and grated
  • 1 zucchini, diced
  • 1 yellow or orange bell pepper, diced
  • 10 grape tomatoes (or 1 large), diced
  • 2 large handfuls fresh spinach
  • 1 tsp. each: ground cumin, ground coriander, cinnamon, turmeric, garlic powder
  • ½ tsp. black pepper, ground ginger
  • 1 box (1⅓ cups) dry couscous
  • 2 cups low-sodium chicken broth, veggie broth, or water*
  • 1 (15-ounce) can chick peas, rinsed and drained
  • ½ cup golden raisins
  • ½ cup slivered almonds
  • 2 TBSP lemon juice
  • 2 TBSP fresh parsley (or 2 tsp. dried parsley flakes)
Instructions
  1. Chop veggies. Heat 1-2 TBSP olive oil in a large skillet and add garlic and onion. Sauté for 2-3 minutes, and then add zucchini, pepper, and carrots. Cook for 7-10 minutes, or until veggies begin to soften. (Stir often)
  2. Add the tomatoes and fresh spinach, and cook for an additional 4-5 minutes, or until veggies are tender.
  3. Heat 2 cups of liquid in a small saucepan and bring to a boil. Once boiling, turn the heat off and add the dry coucous. Cover with a lid and let sit for 5 minutes. After 5 minutes, remove lid and use a fork to fluff couscous.
  4. To the veggie mixture, add the spices, chickpeas, raisins, and slivered almonds. Stir in the cousous.
  5. Remove from heat, add 2 TBSP lemon juice and fresh parsley, and mix well.
Notes
*Use vegetable broth or water to make this vegetarian
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/10/moroccan-couscous-salad/