• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Freebies
    • Subscribe
    • Resource List
    • Freebie Articles
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Contact
  • Cookbook
Home » Moroccan Couscous Salad with Roasted Vegetables

Moroccan Couscous Salad with Roasted Vegetables

September 30, 2021 By Diane Smith 6 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
PinterestFacebook
Jump to Recipe

This Moroccan Couscous Salad with Roasted Vegetables is the perfect warm summer meal for lunch or a light dinner. 

It’s made with roasted zucchini, bell pepper, and red onion to add lots of savory-sweet flavors and other delicious ingredients, as well. There’s shredded carrot, chopped parsley and cilantro, raisins, and even toasted sliced almonds. 

Moroccan couscous salad in white bowl

That makes this salad filling while still sticking with a whole-food, plant-based theme without oil. And, if you love Moroccan salad, you’ll also love Lebanese Soup. Here’s a delicious Lebanese Lentil Soup from fellow plant-based blogger Plant-Based Folk.

The oil-free dressing is light and refreshing, too, with a touch of orange juice and a little lemon. It’s the perfect combination of flavors. 

Whole Wheat Couscous

If you haven’t seen whole wheat couscous in the market, it is available through online resources like Amazon. There are several brands that offer it, including Bob’s Red Mill, Near East brand, and even Trader Joe’s.

Moroccan couscous salad in white bowl

Be careful wherever you purchase it that it’s fresh. This can be the case with any whole-grain product. The problem is that whole grains contain the wheat germ, and the germ has enough oil in it to go bad quicker than non-whole-grain versions. 

Check the expiration date. You can usually tell if it’s fresh by giving it a whiff. If you’ve smelled rancid products before, you’ll know what I’m talking about.

Roasting the Vegetables

Roasting the vegetables for this Moroccan Couscous Salad gives them a sweetness that you don’t get with raw and creates a more subtle flavor. It’s easy to roast them without oil, too. Once you’ve chopped the vegetables and they’ve had a chance to dry a little, toss them with some of the low-sodium vegetable broth you’ll be using to make the couscous. 

Moroccan couscous salad in white bowl

Once they’re coated with the vegetable broth, you’ll add flavor with a sprinkling of cumin, coriander, salt, and pepper. Then roast them at 400°F for about 20 minutes and cool before mixing with the couscous and the rest of the ingredients. 

Whole Grains Salads

Whole grain salads are perfect for those eating a whole-grain, plant-based diet.

I’ve also made this salad using quinoa and they’re interchangeable in this recipe. Quinoa will add more protein, too. I’ll bet brown rice would be good, as well.

Here are a few other whole-grain salads for you to choose from:

  • Cauliflower Quinoa Salad
  • Quinoa Salad with Spicy Peanut Dressing
  • Quinoa Salad with Spinach
  • Quinoa Salad with Mango Dressing
  • Barley Bean Salad with Cauliflower Rice
  • Curried Chickpea Rice Salad

I’d love to hear your feedback in the comments below for this Oil-Free Moroccan Salad with Roasted Vegetables Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Moroccan couscous salad in white bowl
Print Recipe
4.15 from 7 votes
Save Saved!

Moroccan Couscous Salad with Roasted Vegetables

A cool and refreshing combination of Moroccan flavors with roasted zucchini, onion, bell pepper, carrot, and chickpeas for protein. It's perfect for lunchtime or a light dinner.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time47 minutes mins
Servings: 6 people
US Customary - Metric

Equipment

  • Baking Sheet
  • Cutting board
  • Knife
  • Mesh Strainer
  • Lemon Squeezer
  • Garlic Press
  • Glass Mixing Bowls with Lids

Ingredients

  • 1 cup dry whole wheat couscous rinsed well under running water
  • 1 1/4 cups homemade vegetable broth plus 1 tablespoon divided
  • 1 medium red onion chopped, about 1/2 inch
  • 1 medium zucchini chopped
  • 1 medium red bell pepper chopped
  • 1 large carrot chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 (15-oz.) can no salt added chickpeas drained and rinsed
  • 1/2 cup raisins preferably made without oil
  • 1/2 cup slivered almonds toasted
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh cilantro chopped

Dressing

  • 3 tbsp fresh lemon juice
  • 3 tbsp fresh orange juice
  • 3 tbsp apple cider vinegar
  • 1 tbsp date syrup or maple syrup
  • 2 tsp garlic minced, about 2 cloves
  • 1 tsp ground cumin divided
  • 1 tsp ground coriander divided
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
Prevent your screen from going dark

Instructions

  • Make the couscous: Place 1 1/2 cups of the vegetable broth in a medium-sized saucepan and bring to a boil. Stir in the couscous, cover, and let it stand for 10 minutes.
  • Roast the veggies: Preheat the oven to 400° F and line a baking sheet with parchment paper. In a medium-sized bowl, toss the onion, zucchini, and bell pepper with 1 tablespoon of the vegetable broth. If they don’t seem moist enough, add another teaspoon or two. Toss them 1/2 teaspoon cumin, 1/2 teaspoon coriander, and with salt and pepper. Spread on the baking sheet and bake for 20 minutes. You may need two sheets. Flip halfway through until they’re golden but not overly cooked. Remove from the oven to cool.
  • Make the dressing: In a small bowl, add all of the dressing ingredients remembering to add only 1/2 teaspoon of the cumin and coriander. Whisk until well combined.
  • In a large bowl, mix together the cooked couscous, roasted veggies, chickpeas, raisins, toasted almonds, and chopped cilantro. Top with the dressing and stir well to combine. Season with additional salt and pepper if needed. Refrigerate for a few hours to meld flavors
  • Store in the fridge for about 5 days.

Notes

Note about couscous:
Be careful wherever you purchase it that it's fresh and does not have a rancid odor. This can be the case with any whole-grain product. The problem is that whole grains contain the wheat germ and the germ has enough oil in it to go bad quicker than non-whole-grain versions. 

Nutrition

Nutrition Facts
Moroccan Couscous Salad with Roasted Vegetables
Amount per Serving
Calories
246
% Daily Value*
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
190.5
mg
8
%
Carbohydrates
 
25.5
g
9
%
Fiber
 
6.2
g
26
%
Sugar
 
10
g
11
%
Protein
 
8.8
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
PinterestFacebook

Reader Interactions

Comments

  1. Sabrina

    March 30, 2022 at 11:37 am

    5 stars
    I love couscous and I’m always looking for new recipes using it. This recipe is so amazing & packed with so much flavour. It was a huge hit with my family. Thanks for this, its a keeper!

    Reply
    • Diane Smith

      March 30, 2022 at 12:11 pm

      Hey Sabrina, Thanks for the feedback! I’m so glad you and your family enjoyed the recipe. 💕

      Reply
  2. Angela

    June 25, 2023 at 1:01 pm

    5 stars
    Wow! The flavors are amazing in this delicious salad! I’ve been searching for a summer salad to bring to family gatherings (family who doesn’t understand vegan and whole foods lifestyle).
    I didn’t have an orange for the juice but the salad was yummy without it. This is a winner and sure to please.

    Reply
    • Diane Smith

      June 27, 2023 at 9:48 am

      Hey Angela, I’m so glad you enjoyed the recipe! Thanks for the feedback. 🙂 You’ve inspired me to make it again soon.

      Reply
  3. Emmett Ferguson

    July 2, 2023 at 2:17 pm

    wher do you use the 1 1/4 of vegetable broth? I see only 3 tbsp.

    Reply
    • Diane Smith

      July 2, 2023 at 2:24 pm

      Hi, thanks for catching that… 👍 I updated the directions for making the couscous. It uses 1 1/2 cups of vegetable broth and not water as was originally stated.

      Reply
4.15 from 7 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs of 2025

Graduate Badge

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Christmas

See More →

New Year’s Day

See More →

Game Day

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.