In my previous blog post I shared a Israeli couscous salad recipe which was a light and a vibrant salad. Here is the recipe.
Now I am sharing a whole wheat Moroccan couscous salad. The difference between both is size, Israeli couscous are bigger grains than Moroccan couscous. Also, the cooking time of Moroccan couscous is minimum than Israeli couscous.
These days, whole food stores carry many sizes and varieties of couscous: Original, Tri-color, whole wheat. I have tried all of them.
I created this version with ingredients which we usually find in Moroccan recipes. Moreover, it is healthier recipe as I have used whole wheat couscous. Trust me the taste remains exactly the same.
Moroccan Couscous Salad:
Cooking couscous – Stovetop
1 cup of whole wheat couscous
1 cup of water (or vegetable broth)
1/2 tsp of butter
1/2 tsp of salt
1 clove garlic (chopped)
1/2 tsp of cinnamon powder
1/2 tsp of cumin powder
1 can of chickpeas (drained and rinsed)
6-7 Artichoke hearts (Marinated, so already contains oil)
10-12 yellow cherry tomatoes (cut into halves)
5-6 Kalamata olives (chopped)
1/2 Roasted bell peppers (From Jar – Chopped)
1/4 cup of crumbled feta cheese
6-7 fresh Basil leaves (chopped)
1 sprig of fresh rosemary (chopped)
1 sprig of cilantro or parsley
1/4 cup of golden raisins
2 tablespoons of olive oil
1 lemon zest + lemon juice
Salt & Pepper to taste
Step 1: Boil water with garlic, cumin, cinnamon, butter, and salt. Now once the water starts boiling, add couscous. Immediately switch off the gas burner. Cover the lid and let it soak all liquid. Once the couscous cools down a little, then fluff it up with a fork.
Step 2: This process is simultaneous with couscous cooking. Take a grill pan. Add all chickpeas, marinated chopped artichoke hearts. Grill them on high heat.
Step 3: Prepare Vinaigrette and add all salad ingredients, couscous, and grilled veggies. Serve cold or at room temperature.