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.
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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
Cant make this right now? Pin it to your favorite Pinterest board for later!Connect with me via Pinterest while you’re there!
Spicy Couscous Salad | Vegetarian
This spicy 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.
Ingredients
Salad
- 1.5 cups Water
- 2 teaspoons Kosher Salt, divided
- 1.5 cups Moroccan Couscous
- 1 teaspoon Smoked Paprika
- 1 cup Red Onion, diced
- 1 cup Feta Cheese Crumbles
- 3 cups Cherry Tomatoes, sliced in half
- ½ cup Kalamata Olives, sliced
- 2 cups Cucumbers, sliced
- 1 Jalapeño, chopped, seeds included
- ½ cup Green Onion, chopped
- 5 Garlic Cloves minced
- 1 tablespoons Fresh Basil, chopped
- 1 teaspoon Black Pepper
- 2 teaspoons Black Garlic, optional - ground, fermented, dried ground black garlic
Dressing
- ¼ cup Lemon Juice
- ½ teaspoon Kosher Salt
- 1 teaspoon Cayenne Powder
- 1 teaspoon Dijon Mustard
Instructions
Salad
Bring the water to a boil, adding 1 teaspoon salt.
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.
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.
Pour the dressing over the salad, tossing well to ensure that it is well-incorporated.
Notes
The salad can be eaten immediately or served after chilling in the refrigerator.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 517mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 5g
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