This Moroccan couscous salad is a vibrant fusion of warm spices, roasted vegetables, and fresh herbs. Golden turmeric-roasted cauliflower and crispy chickpeas are combined with fluffy couscous, briny olives, sweet pomegranate seeds, and a lemony herb dressing—creating a dish that’s both hearty and refreshing. Perfect served warm or cold, it’s ideal for meal prep, potlucks, or a satisfying plant-based meal.
Why You’ll Love This Recipe
This recipe brings together contrasting textures and bold North African-inspired flavors in a nourishing and visually stunning dish. It’s quick to prepare, nutrient-rich, and entirely plant-based. Whether served as a main course or a flavorful side, it’s filling without being heavy. Plus, it keeps well, making it great for packed lunches or make-ahead dinners.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Couscous
- Boiling water or vegetable broth
- Cauliflower, cut into florets
- Canned chickpeas, drained and rinsed
- Olive oil
- Ground turmeric
- Ground cumin
- Salt and pepper
- Green olives, sliced
- Pomegranate seeds
- Fresh parsley, chopped
- Lemon juice
- Optional: cayenne pepper
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets and chickpeas with olive oil, turmeric, cumin, salt, pepper, and cayenne if using.
- Spread the mixture evenly on the prepared baking sheet and roast for 25–30 minutes, stirring halfway, until golden and lightly crispy.
- While the vegetables roast, place couscous in a large heat-safe bowl. Pour boiling water or broth over the couscous, cover, and let sit for 5 minutes.
- Fluff the couscous with a fork to separate the grains.
- Add the roasted cauliflower and chickpeas to the couscous and toss gently to combine.
- Fold in the sliced green olives, pomegranate seeds, chopped parsley, and lemon juice.
- Serve warm or chilled.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
- Grain Alternatives: Swap couscous with quinoa, bulgur, or pearl barley for a different texture or gluten-free option.
- Add Greens: Mix in baby spinach or arugula for added freshness and nutrients.
- Nutty Crunch: Add toasted almonds, pine nuts, or pumpkin seeds for extra texture.
- Fruit Accent: Include chopped dried apricots or golden raisins for a touch of sweetness.
- Spicy Kick: Increase cayenne or add a spoonful of harissa for bold heat.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad can be served cold or brought to room temperature. If preferred warm, gently reheat in a skillet over medium heat, adding a splash of broth or olive oil to maintain moisture.
FAQs
Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. Make it up to 3 days in advance and store it in the fridge.
Is couscous gluten-free?
No, couscous is made from wheat. For a gluten-free option, substitute with quinoa or rice.
Can I use frozen cauliflower?
Yes, though fresh cauliflower gives a better texture. If using frozen, thaw and pat dry before roasting.
What protein can I add to make it a fuller meal?
Grilled tofu, tempeh, or a boiled egg complement the dish well. Meat options like grilled chicken also pair nicely.
Can I omit the olives or pomegranate seeds?
Yes, feel free to adjust based on your taste or availability. Both add flavor and texture but are not essential.
How do I keep the couscous from clumping?
Use a fork to fluff it after steaming and avoid over-soaking. A bit of olive oil can help separate the grains.
Is this dish suitable for a picnic or potluck?
Absolutely. It travels well and is delicious served at room temperature.
Can I use other vegetables instead of cauliflower?
Yes, roasted carrots, sweet potatoes, or zucchini work well as substitutes.
What does turmeric add to the recipe?
Turmeric provides a warm, earthy flavor and a beautiful golden color, along with anti-inflammatory benefits.
Can I freeze this salad?
Freezing is not recommended, as the texture of couscous and vegetables may suffer after thawing.
Conclusion
This Moroccan couscous salad with roasted cauliflower and chickpeas is a colorful, satisfying dish full of flavor and nourishing ingredients. With its simple preparation and make-ahead convenience, it’s ideal for both weeknight meals and special occasions. Whether served warm or chilled, its blend of spices, textures, and brightness makes it a standout addition to your recipe collection.
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Moroccan Couscous Salad with Roasted Cauliflower & Chickpeas
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Moroccan
- Diet: Vegan
Description
Fluffy couscous tossed with turmeric-roasted cauliflower, crispy chickpeas, green olives, and bursts of fresh pomegranate — this vibrant and aromatic salad is perfect warm or cold, packed with color, flavor, and plant-based protein.
Ingredients
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 small head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup green olives, sliced
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- Optional: pinch of cayenne pepper for heat
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cauliflower and chickpeas with olive oil, turmeric, cumin, salt, pepper, and cayenne if using. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, stirring halfway, until golden and slightly crispy.
- Meanwhile, place couscous in a large heat-safe bowl. Pour boiling water or broth over it, cover, and let sit for 5 minutes. Fluff with a fork.
- Add roasted cauliflower and chickpeas to the couscous. Toss to combine.
- Fold in sliced olives, pomegranate seeds, parsley, and lemon juice.
- Serve warm or chilled. Stores well in the fridge for up to 3 days.
Notes
- Substitute quinoa or millet for couscous for a gluten-free option.
- Add toasted almonds or pine nuts for extra crunch.
- Pairs well with a dollop of yogurt or tahini drizzle for extra creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
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