Moroccan Cous-Cous Salad

Matte Black Bowls
by Matte Black Bowls
4 People
10 min

As life has begun to grind itself back to normal, after such a long time being stuck in door and having what felt like endless time to cook and prepare meals, my focus has begun to shift to recipes that are both quick and painful to prepare and also do well to be made in bulk and eaten across several meals or lunches through the week. This recipe does just that: cous-cous could not be more perfect for creating a meal in minutes since it cooks so easy (and can be done in a bowl with boiling water – I often use the same bowl then to mix everything together for minimal fuss!). Service with feta or grilled meats for a fuller meal.

Moroccan Cous-Cous Salad
Recipe details
  • 4  People
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
Show Nutrition Info
Hide Nutrition Info

  • 250g [1 1/2CUP] Cous-Cous (dried)
  • 2 Scallions/Spring Onions, finely sliced 
  • Bunch of Parsley (approx. 20g), finely chopped
  • 1 tin of Chickpeas (around 120g drained weight or 3/4 CUP)
  • 2 Carrots, grated
  • ½ Cucumber, diced 
  • 1 TSP Ground Cumin
  • 1 TSP Ground Coriander 
  • 1 TSP Lemon Juice 
  • 1 TBSP Olive Oil
  • Handful Green Olives, sliced 
  • ·       Salt and Pepper (to taste)

Cook the cous-cous according to the packet instructions. 
Prep the veg – peel and grate the carrots, chop the cucumber into small pieces, finely slice the spring onions and the parsley. Slice the olive into rounds. 
When the cous-cous is cooked, place into a mixing bowl. Add the ground spices, lemon juice, olive oil and ½ tsp of salt and a grind of pepper. Give everything a really good mix to coat the cous-cous in the spices. 
Next, add all the chopped veg, olives and parsley, but reserve a small amount of parsley and olive for sprinkling over the top. Transfer the mix to a serving bowl, drizzle with a little more oil and a sprinkling of salt and pepper. Garnish with the remaining parsley and olive and serve.