Couscous Salad

Couscous Salad—this tasty Couscous Salad made with sweet potato, cucumber, tomato, and chickpeas is an easy recipe for a fulfilling and healthy lunch or dinner. It is also a great side for a meat or chicken main dish.

Couscous is tiny round balls made from crushed durum wheat semolina. It is a traditional Moroccan dish that is typically served warm with a stew on top.

I first tried couscous salad in a business complex in Paris where it was displayed among other salads in a cafe’ that served light meals during lunch hours. It was light, fresh and filling at the same time. I brought the idea back home with me and been making couscous salad since I cam eback from that trip.

This salad is not a typical Moroccan dish but rather an integration of couscous into a fresh and bright salad that you can serve cold, unlike the traditional warm couscous dishes.

This couscous salad is easy to prepare and both, nutritious and equally delicious.

Have this Couscous salad as a vegan meal on its own, or add some feta cheese for extra protein. It is also great with some grilled chicken or salmon.

Ingredients Needed:

To prepare the Couscous Salad you will need: couscous, 1 sweet potato, cooked chickpeas, chopped fresh parsley, cherry tomatoes, cucumber, scallions, paprika, olive oil, and salt.

To prepare the Dressing you will need: the juice of 2 lemons, 1 clove garlic, olive oil, salt and pepper to taste.

How to Prepare Couscous Salad

Preheat the oven to 350F (180C).

Cut your sweet potato into small cubes, roughly 1/2 an inch each, and place them on baking sheet. Wash and drain your precooked chickpeas and add them to the potatoes.

Toss with salt, pepper, paprika and drizzle with olive oil to coat well. Bake for 30 minutes until the potatoes are soft and tender and the chickpeas harden a little. Remove from oven and let cool.

Making the Couscous

While the potatoes are baking, in a medium saucepan bring to a boil 2 cups of water, 1 tablespoon of olive oil and half a teaspoon of salt. Add 1 cup of couscous, stir quickly and turn off the heat. Cover and let set for 7–10 minutes.

The couscous will absorb all the water and will be fully cooked. Fluff it up with a fork and let it cool completely.

Chop your parsley and cut the cherry tomatoes in halves; chop your cucumbers and scallions.

In a large mixing bowl combine all vegetables with couscous.

Preparing the lemon dressing

In a mason jar add the juice of two lemons, 1/2 a cup of extra virgin olive oil, 1 teaspoon of minced garlic, salt and pepper; cover and shake well.

Pour the dressing over the couscous salad and mix well.

What to Serve with Couscous Salad

I like to have this salad as a light lunch with some Feta cheese cubes though it is goes well with meat and chicken main dishes.

Try it with my Garlic Honey Chicken or Beef Meatballs for a wholesome lunch or dinner.

Here are some more great salad ideas for you to try,
Tabbouleh
Quinoa Salad
Tomato Burrata Salad
Grilled Halloumi Salad

— DID YOU TRY THIS RECIPE? —
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