Moroccan Couscous Salad ★★★★1 review

A great tasting all rounder. You can eat this salad hot in the winter and cold in the summer.

Serves 1 | Prep time: 5 mins | Cooking time: 10 mins


  • 1/2 cup quick cooking wholemeal couscous
  • 1 Tbsp raisins
  • 1/2 tsp Massel salt-reduced stock powder in 1/2 cup boiling water
  • 1/2 a carrot, grated
  • 1/4 red capsicum (bell pepper), finely diced
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/4 cup flat leaf parsley, chopped


  • 1 tsp olive oil (optional)
  • 2 tsp lemon juice
  • 1/2 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground ginger
  • Pinch of iodised salt (optional)


  1. Mix the couscous with the raisins in a bowl then pour over the boiling stock. Cover to seal in the steam then let sit for 5 minutes.
  2. To make the dressing place the oil, lemon juice, garlic, spices and salt in a jar with a lid then shake to mix.
  3. Fluff the couscous with a fork to separate the grains then stir in the carrot, capsicum, chickpeas and parsley.
  4. Pour over the dressing then toss together until well combined.

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  • Bcampo ★★★★
    6 November 2020

    Very easy to prepare, makes quite a large portion. I added extra capsicum, lemon juice and olive oil as found it a bit dry initially.