No-Cook Moroccan Couscous Salad

Ready In

20 min

Prep

20 min

Cook

0 min

Servings

2 - 4

Ditch the stove with this vibrant and refreshing No-Cook Moroccan Couscous Salad! It's an effortless meal filled with delicious surprises in every bite. Fluffy couscous, savory garbanzo beans, and crunchy pistachios are tossed in a zesty citrus dressing and bursting with warm spices, juicy raisins, and fresh herbs. Perfect for a quick lunch or a flavorful side dish!

A large terracotta serving dish filled with a Moroccan couscous salad. The salad is a mix of fluffy couscous, garbanzo beans, red onion, and carrots, topped with chopped pistachios. A small bowl of pistachios and sliced lemons are next to the dish.

Lunch
Salad
Dairy-Free
Vegan
Vegetarian
Peanut-Free
Pescetarian

Ingredients

1 cup dry plain couscous
1 can (15.5 ounces) garbanzo beans, drained and rinsed
1/2 small red onion, chopped
1 cup golden raisins
1/2 cup chopped carrot
1/4 cup chopped shelled, roasted and salted pistachios
1 tablespoon packed chopped fresh parsley
2 tablespoons chopped fresh mint
2 garlic cloves, minced
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In large bowl, whisk lemon juice and 3/4 cup water; stir in couscous and let stand 15 minutes. Fluff couscous with fork. Makes about 2 cups couscous.
In separate large bowl, whisk garlic, orange juice, oil, cayenne pepper, cumin, coriander, salt and black pepper; fold in beans, onion, raisins, carrot, mint, parsley and couscous. Serve salad sprinkled with pistachios. Makes about 5 cups salad.