Authentic Moroccan Couscous Salad | Ready in 30 mins!

Authentic Moroccan Couscous Salad – Ready in 30 mins

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Authentic Moroccan Couscous salad. An exotic blend of heady spices, fresh fruits, tangy veggies and fluffy couscous |

When viewed as a whole, our world is one giant, complex fusion of contrasting cuisines and dishes, each one appealing to different tastes and palettes.

Some are spicy, some are sweet, some are slow, some are quick. Some dishes are heavy and rich, others are light and fresh.

There’s always the right food for every occasion; indeed we live in an era where recipes are easy to find and can (and probably should) be simple to make.

Indian, Pakistani, Greek, Italian, German, American, British, Irish, Spanish, Mexican and Egyptian to name but a few – we’ve covered them all before – and now we’re adding Moroccan to the mix.

Our newest kitchen crew member and talented professional chef, Jansen, has shared his Moroccan couscous salad with us. And it’s a winner.

Fun to make, pleasing to the eye and exceptionally tasty, this couscous salad is one of those recipes you’ll want to add to your arsenal – and keep it there.

Authentic Moroccan Couscous salad. An exotic blend of heady spices, fresh fruits, tangy veggies and fluffy couscous |

We’ve found it’s very handy to have a great collection of simple recipes you can fall back to whenever you’re running out of ideas – or just impress somebody with your culinary diversification.Typical Moroccan cuisine is usually a concoction of soft couscous, heady spices, fresh fruits and tangy vegetables. This recipe follows the classics – it’s so popular for a reason.

Moroccan Couscous Salad – Health Benefits

Of course, taste alone doesn’t make a dish (though it really helps). Remember how you were always told you’ve got to eat five fruit or veg a day? Sounds like a lot really doesn’t it?

Well, turns out that was an underestimation.

If you’re serious about getting the most nutrition into your body, we’re looking at more like ten portions of fruit or veg per day, according to new research from Harvard and the Imperial College, London.

While that might seem difficult, it’s probably not a bad quota to aim for. And bell pepper, zucchini, pomegranate, fig, orange and raisins aren’t a bad place to start (all included in this couscous salad).

Authentic Moroccan Couscous salad. An exotic blend of heady spices, fresh fruits, tangy veggies and fluffy couscous |
Authentic Moroccan Couscous salad. An exotic blend of heady spices, fresh fruits, tangy veggies and fluffy couscous |

And what exactly is a ‘portion’ of fruit or veg? This handy list from the British National Health Service shows exactly what a portion of fruit or veg is. You might be surprised.These amounts of fruit and veg are being proven to help lower the risk of many chronic illnesses, heart disease, strokes and cardiovascular disease – among others.

The good news is that by even eating just a couple of portions a day, you’re already lowering those risks. So starting small is better than not starting at all.

Fiber is another area a huge amount of us are failing to meet the recommended levels.

Fiber is great for the digestive system, and also helps against heart disease, type two diabetes and high blood pressure.

The good news is that many fruits and veggies are great sources of fiber – as is couscous. Which means this Moroccan couscous salad really does the job.

Authentic Moroccan Couscous salad. An exotic blend of heady spices, fresh fruits, tangy veggies and fluffy couscous |

So if you’re after a meal that’s high in fiber and also packs a huge fruit and veggie punch – then look no further. Oh, and did I mention it tastes great?

Authentic Moroccan Couscous salad. An exotic blend of heady spices, fresh fruits, tangy veggies and fluffy couscous |
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4.85 from 13 votes

Authentic Moroccan Couscous Salad

Authentic Moroccan Couscous salad. An exotic blend of heady spices, fresh fruits, tangy veggies and fluffy couscous. Exceptionally high in fiber and veggie goodness.
Course Lunch, Salads, Side Dish
Cuisine Moroccan
Time 30 minutes
Total Time 30 minutes
Servings 2 servings
Calories 424kcal


  • ¾ cup instant couscous (¾ cups = 130g)
  • ½ cup water
  • ½ tsp salt
  • 2 tsp olive oil
  • 1 tsp cumin
  • 1 tsp ginger powder (fresh is fine too. Chop it finely.)
  • 1 tsp paprika powder (or use 3 tsp Ras El Hanout to replace the cumin, ginger and paprika powder)
  • ½ pomegranate
  • ½ medium zucchini
  • ½ bell pepper, red
  • ½ orange
  • ¼ orange’s zest
  • 1 fig, fresh (don’t worry if you can’t find one)
  • 1 tbsp raisins
  • ¼ cup parsley, fresh
  • salt and pepper to taste


  • 4 radish (thinly sliced)


  • Boil the water and add it to couscous in a large serving bowl. 
  • Cover the couscous with a tea towel or lid and leave for 5 minutes.
  • Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
  • Wash the orange and grate the zest.
  • Peel and chop the orange and add it to the salad, along with the zest.
  • Deseed the pomegranate (here’s a helpful video) and add the seeds.
  • Dice the zucchini and bell pepper finely. Add both to the salad.
  • If you managed to find a fig, chop it up and add it to the salad.
  • Wash and chop the parsley and any other optional herbs, again add them to the salad.
  • Give it a good toss 😉
  • That’s it! You have one fresh, delicious, Moroccan couscous salad.


If you have cilantro or mint that needs to be used up – throw them in!
IF YOU LIKED THIS RECIPE: then you definitely have to check out this Mexican version of a Couscous Salad too. And guys, you need to try out this Arabic salad topping called Dukkah! Sooo good 😀
Thanks a ton for this tasty AF recipe, Jansen! Good stuff.


Nutrition Facts
Authentic Moroccan Couscous Salad
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

About Hauke Fox

I'm always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don't like what many companies do to animals and the environment with their products.


  1. James Bodington

    4 stars
    Tasty, lots of good stuff in there. It was nice to use pomegranate in something as well, such strange but delicious fruit. I put little squares of feta in to make it a bit more filling. Cheers!

    • Sounds like a good addition James, glad you enjoyed it! Haha yeah, pomegrantes are great. They’re relatively new to me, but they’re good fun to use and the little ones enjoy watching them being opened (and eaten of course)…

  2. 5 stars
    This was delicious. I was a little skeptical about the ingredients at first: I never had pomegranate in a salad, I never ate raw zucchini (didn’t even know you could eat this stuff raw until today); but I mixed everything as instructed, including the optional ones. The only thing I changed was I used 2 dry figs instead of a fresh one because I couldn’t find fresh figs; and I splashed lime juice on the salad. And I love it.

    • Yes, sometimes it can be hard to find fresh figs, agreed! Really glad you enjoyed it so much, Eva – and thanks for writing 🙂

  3. 5 stars
    Great salad – made it last night and we enjoyed it with a wee slab of (eek, sorry in advance) wild salmon on top.
    Did add a can of chickpeas, green onion, the zests of a lemon, lime and the (entire) orange, and since we wanted a bit of green, some chopped up kale. Also whizzed up a vinaigrette with the oil/lemon/lime juice/spices and a tiny bloop of honey.
    A lot of tweaks there, but I’d like to think that perhaps I was magnifying the salad’s deliciousness, rather than completely mutating the original script?
    Thank you for the recipe!

  4. Very authentic way to make couscous i added grapes since pomegranate are hard to find where I live. Very healthy food 🙂

  5. 5 stars
    I’m just going to say this sounds good especially for summer, being vegan I might put some chickpeas in to make it more hearty. I have not made it but printed it out. I have figs on a tree (but alas not ripe) but by they I will know if I like the recipe LOL. I will like the recipe I love all the ingrediants and have eaten similar things.

  6. made this to go with a lentil spinach and tomato stew it was absolutely delicious and made a hearty meal for a couple joining us for dinner one of which is a meat eater and one who is off meat at the moment.

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