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Moroccan Carrot Salad with Spiced Couscous

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A fresh and vibrant salad featuring couscous, carrot ribbons, dried fruits, and almonds, dressed with lemon and spices.

Ingredients

Scale
  • 1/2 cup couscous
  • 3/4 cup boiling water
  • 1 tbsp olive oil
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp salt or to taste
  • 3–4 large carrots
  • 1 handful dried cranberries or raisins
  • 1/4 cup almonds
  • 3 tbsp fresh parsley chopped
  • juice of 1 lemon
  • 1 tbsp olive oil optional, for drizzling

Instructions

  1. In a bowl, combine couscous, turmeric, cumin, paprika, salt, and olive oil. Pour the boiling water over the spiced couscous. Cover and let sit for about 10-15 minutes, until the couscous is tender and the liquid is absorbed.
  2. Fluff with a fork and let cool slightly.
  3. Meanwhile, peel carrots and make ribbons using a vegetable peeler.
  4. Toast almonds in a dry skillet over medium heat for 3-4 minutes until golden.
  5. In a large mixing bowl, combine the cooled couscous and carrot ribbons.
  6. Add cranberries or raisins, toasted almonds, and parsley.
  7. Drizzle with lemon juice and optional olive oil.
  8. Toss gently and adjust seasoning if necessary.

Notes

This salad is great for meal prep and stores well in the fridge for 3-4 days. Keep crunchy elements like almonds separate until serving.

Nutrition

Keywords: salad, Moroccan, couscous, healthy, meal prep, vegetarian

Find it online: https://alexandrarecipes.com/moroccan-carrot-salad-with-spiced-couscous/