Spicy Moroccan Couscous Salad | Vegetarian

This spicy Moroccan couscous salad is fast, easy, nutritious, bright, and extremely flavorful. It makes the perfect side dish or quick lunch! Omit the feta for a delicious vegan salad. Try it out today.

Hungry for more? Try these recipes:

• Caprese Salad
• Egg Salad
• Zucchini Noodle Salad
• Ghost Pepper Ranch

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Peace family,

This spicy Moroccan couscous salad is so delicious and seriously addictive. I could probably eat it for lunch every single day. It’s the perfect make-ahead desk lunch for my super busy work-from-home days. It’s also packed with nutrients from fresh herbs, fruit (tomato is a fruit, y’all!), and vegetables. It’s vegetarian, and can easily be modified for my vegan friends. This salad is just a bona fide winner all the way around. Let’s jump into the details.

What is Couscous?

Couscous is a dish that originated in Northern Africa. It consists of small, steamed granules of semolina. Many consider couscous a grain, however it is actually a form of pasta. There are various types – pearl couscous, Moroccan couscous, Lebanese couscous. While all three are delicious, for this recipe I use Moroccan couscous.

What Makes this Salad Spicy?

The spice in this salad comes from two sources. To the salad, I add a diced jalapeño and include the seeds. The dressing also has a bit of cayenne powder. The salad is well-balanced and not overly spicy. If you’re sensitive to heat, the salad is just as delicious without the pepper. On the other hand, if you like to kick things up a notch, consider adding an additional pepper or upping the cayenne.

What Ingredients Do I Need for Spicy Moroccan Couscous Salad?

For the Couscous Salad

• Water – for cooking/boiling the couscous
• Kosher Salt – for salting the water
• Moroccan Couscous – the star of the show. See section above for additional information about couscous.
• Smoked Paprika – for seasoning your salad.
• Red Onion – diced
• Feta Cheese Crumbles – this ingredient can be omitted if you wish for your salad to be vegan.
• Cherry Tomatoes – sliced in half
• Kalamata Olives– pitted and sliced
• Cucumbers – sliced
• Jalapeño – diced; seeds included
• Green Onion – chopped
• Garlic Cloves – minced
• Fresh Basil – chopped
• Black Pepper – cracked black peppercorns
• Black Garlic – Ground, fermented, dried ground black garlic; typically found with other common spices in the spice aisle. This ingredient is optional, but really gives the salad an extra special “something.”

For the Dressing

• Lemon Juice – fresh is best
• Kosher Salt – just a bit
• Cayenne Powder – can be omitted for a less spicy salad
• Dijon Mustard – delicious and easy to find

How to Make Spicy Moroccan Couscous Salad

Salad

• Bring the water to a boil, adding 1 teaspoon salt.
• Tip: You can use the wait time as the water boils to chop and prep the other ingredients.
• To the boiling water, add the couscous, stirring quickly.
• Cover the pot with a lid, remove from heat, and allow to sit for about 5 minutes. You want to remove the pot from the heat immediately after covering with the lid.
• *Tip to avoid clumping: stir the couscous using a fork rather than a spoon.
• Add the prepared couscous to a large bowl, allow to cool slightly, and toss in the following ingredients one at a time: the remaining salt, smoked paprika, red onion, feta cheese, cherry tomatoes, Kalamata olives, cucumbers, jalapeño, green onion, garlic, fresh basil, black pepper, black garlic.
• Toss well, ensuring the ingredients are evenly distributed.

Dressing

• In a small dish, combine the lemon juice, kosher salt, cayenne powder, and mustard. Whisk well. Remember that the cayenne is completely optional.
• Pour the dressing over the salad, tossing well to ensure that it is well-incorporated.
• Tip – taste the salad for salt, and add more if desired.

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram.

Peace,

Adri

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