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This Moroccan couscous salad has got to be one of the most flavourful and exciting couscous salad ideas we have ever seen!
One of our chefs, Jansen, came up with it, and we are eternally grateful to him for that.
Where even to begin? You’ve got Moroccan spiced couscous flavoured with cumin, ginger and paprika.
You’ve got crunchy colourful veggies like zucchini and pepper. Then there’s the tart pomegranate seeds and orange, the sweet soft raisins and figs….is your mouth watering yet?
We can’t get enough of it, and we know you’ll love it too. And guess what? That EXPLOSION of flavour isn’t even the only thing – it’s super healthy too!
The Big 3 : health benefits of our Moroccan couscous salad
So: besides being exceptionally delicious and eye-appealing, this Moroccan couscous salad recipe is another super nutritious dish with many health benefits!
Because our recipes always take your health into account – the amazing reviews of our vegetarian weight loss course are testament to that!
1. Fantastic Fiber!
For starters, this delicious Moroccan salad is a great addition to your daily fiber intake.
When you combine the fibrous couscous with a variety of high-fiber fruits and vegetables, you get 10 grams of fiber per serving.
Considering that you need 25-30 grams of fiber per day, 10 grams in just one serving is amazing!
The high fiber content will help you feel full for longer, have regular bowel movements, and avoid constipation problems.
2. Vital Vitamins
You will also find plenty of vitamin C in this healthy couscous recipe from the colorful veggies and fruits such as pomegranate, bell pepper, zucchini, orange, parsley, and radishes.
Vitamin C is a powerful antioxidant that clears harmful free radicals and plays an important role in controlling infections and making collagen in the body.
3. Sublime Spices
Thanks to ginger and paprika powder, our Moroccan couscous salad also provides a metabolism-boosting effect.
These spices show a thermogenic effect on your body. In short, the thermogenic effect of food is the increase in the metabolic rate that occurs after a meal.
Last but not least, we cannot overlook the benefits of cumin in this recipe. Cumin seeds contain flavonoids which work as antioxidants in our bodies.
It means that they help keep free radicals away from attacking our healthy cells.
We could talk more about the benefits of this delicious summer couscous salad, but we don’t want to keep you away from the kitchen any longer.
If you’re looking for a metabolism-boosting meal that includes a variety of fruits and veggies and is high in fiber and vitamins, look no further! This vegan couscous salad does the job!
What our readers are saying
This was delicious. I was a little skeptical about the ingredients at first: I never had pomegranate in a salad, I never ate raw zucchini (didn’t even know you could eat this stuff raw until today); but I mixed everything as instructed, including the optional ones. The only thing I changed was I used 2 dry figs instead of a fresh one because I couldn’t find fresh figs; and I splashed lime juice on the salad. And I love it.
Made this to go with a lentil spinach and tomato stew. It was absolutely delicious and made a hearty meal for a couple joining us for dinner, one of which is a meat eater and one who is off meat at the moment.
Want a salad that is more than just leaves? Try our delicious vegan Moroccan couscous salad – real fuel for a busy day!
- ¾ cup instant couscous (¾ cups = 130g)
- ½ cup water
- ½ tsp salt
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp ginger powder (fresh is fine too. Chop it finely.)
- 1 tsp paprika powder (or use 3 tsp Ras El Hanout to replace the cumin, ginger and paprika powder)
- ½ pomegranate
- ½ medium zucchini
- ½ bell pepper, red
- ½ orange
- ¼ orange’s zest
- 1 fig, fresh (don’t worry if you can’t find one)
- 1 tbsp raisins
- ¼ cup parsley, fresh
- salt and pepper to taste
Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
¾ cup instant couscous, ½ cup water, ½ tsp salt
Cover the couscous with a tea towel or lid and leave for 5 minutes.
Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
2 tsp olive oil, 1 tsp cumin, 1 tsp ginger powder, 1 tsp paprika powder
Wash the orange and grate the zest.
½ orange, ¼ orange’s zest
Peel and chop the orange and add it to the salad, along with the zest.
Deseed the pomegranate (here’s a helpful video) and add the seeds.
Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
½ medium zucchini, ½ bell pepper, red, 1 tbsp raisins, 4 radish
If you managed to find a fig, chop it up and add it to the salad.
1 fig, fresh
Wash and chop the parsley and any other optional herbs, again add them to the salad – for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
¼ cup parsley, fresh, salt and pepper to taste
Give it a good toss 😉
That’s it! You have one fresh, delicious, Moroccan couscous salad.