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Moroccan Couscous Salad – Vibrant & Vegan

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A big bowl of moroccan couscous salad and a smaller bowl with a spoon in it, on a wooden surface. | Hurry The Food Up

This Moroccan couscous salad has got to be one of the most flavourful and exciting couscous salad ideas we have ever seen!

One of our chefs, Jansen, came up with it, and we are eternally grateful to him for that.

Where even to begin? You’ve got Moroccan spiced couscous flavoured with cumin, ginger and paprika.

You’ve got crunchy colourful veggies like zucchini and pepper. Then there’s the tart pomegranate seeds and orange, the sweet soft raisins and figs….is your mouth watering yet?

We can’t get enough of it, and we know you’ll love it too. And guess what? That EXPLOSION of flavour isn’t even the only thing – it’s super healthy too!

Ingredients for a moroccan couscous salad are laid out on a wooden surface, including a pomegranate | Hurry The Food Up

The Big 3 : health benefits of our Moroccan couscous salad

So: besides being exceptionally delicious and eye-appealing, this Moroccan couscous salad recipe is another super nutritious dish with many health benefits!

Because our recipes always take your health into account – the amazing reviews of our vegetarian weight loss course are testament to that!

A saucepan full of couscous on a white surface, ready to be used in the vegan moroccan couscous salad. | Hurry The Food Up

1. Fantastic Fiber!

For starters, this delicious Moroccan salad is a great addition to your daily fiber intake.

When you combine the fibrous couscous with a variety of high-fiber fruits and vegetables, you get 10 grams of fiber per serving.

Considering that you should aim for 30 grams of fiber per day, 10 grams in just one serving is amazing!

The high fiber content will help you feel full for longer, have regular bowel movements, and avoid constipation problems.

2. Vital Vitamins

You will also find plenty of vitamin C in this healthy couscous recipe from the colorful veggies and fruits such as pomegranate, bell pepper, zucchini, orange, parsley, and radishes.

Vitamin C is a powerful antioxidant that clears harmful free radicals and plays an important role in controlling infections and making collagen in the body.

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A big white bowl of colourful vegan Moroccan couscous salad is on a dark wooden surface. | Hurry The Food Up

3. Sublime Spices

Thanks to ginger and paprika powder, our Moroccan couscous salad also provides a metabolism-boosting effect.

These spices show a thermogenic effect on your body. In short, the thermogenic effect of food is the increase in the metabolic rate that occurs after a meal.

If metabolism is something you are concerned about, check out these other metabolism boosting vegetarian foods or learn why your metabolism might be slow!

Last but not least, we cannot overlook the benefits of cumin in this recipe. Cumin seeds contain flavonoids which work as antioxidants in our bodies.

It means that they help keep free radicals away from attacking our healthy cells.

We could talk more about the benefits of this delicious summer couscous salad, but we don’t want to keep you away from the kitchen any longer.

If you’re looking for a metabolism-boosting meal that includes a variety of fruits and veggies and is high in fiber and vitamins, look no further! This vegan couscous salad does the job!

What our readers are saying

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.

Eva ⭐⭐⭐⭐⭐

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.

Leonie ⭐⭐⭐⭐⭐
A big white bowl of colourful vegan Moroccan couscous salad is on a dark wooden surface. | Hurry The Food Up
Moroccan Couscous Salad
4.86 from 14 votes
Want a salad that is more than just leaves? Try our delicious vegan Moroccan couscous salad – real fuel for a busy day!
Cuisine:Moroccan
Prep Time:30 minutes
Total Time:30 minutes
Servings:2 servings
Calories:427kcal

Ingredients

  • 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

Optional

  • 4 radish (thinly sliced)

Instructions

  • Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
    ¾ cup instant couscous, ½ cup water, ½ tsp salt
  • 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.
    2 tsp olive oil, 1 tsp cumin, 1 tsp ginger powder, 1 tsp paprika powder
  • Wash the orange and grate the zest.
    ½ orange, ¼ orange’s 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.
    ½ pomegranate
  • Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
    ½ medium zucchini, ½ bell pepper, red, 1 tbsp raisins, 4 radish
  • If you managed to find a fig, chop it up and add it to the salad.
    1 fig, fresh
  • Wash and chop the parsley and any other optional herbs, again add them to the salad – for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
    ¼ cup parsley, fresh, salt and pepper to taste
  • Give it a good toss 😉
  • That’s it! You have one fresh, delicious, Moroccan couscous salad.

NOTES

After more filling salad recipes?
Egg-celent Healthy Egg Salad
Fresh & Summery Avo Tomato Salad
Protein Packed Lentil Quinoa Salad
Super Salad Topping Dukkah
Big & Hearty Lentil Potato Salad

Nutrition

Nutrition Facts
Moroccan Couscous Salad
Amount per Serving
Calories
427
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
843
mg
37
%
Potassium
 
761
mg
22
%
Carbohydrates
 
84
g
28
%
Fiber
 
10
g
42
%
Sugar
 
20
g
22
%
Protein
 
12
g
24
%
Vitamin A
 
2283
IU
46
%
Vitamin C
 
86
mg
104
%
Calcium
 
86
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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Recipe Rating




13 comments
  1. 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!

    1. 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.

    1. 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 🙂

    1. Glad you like the recipe, rummii!! Yeees, pomegranates are not always available unfortunately!

  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.

    1. Your own fig tree?! That’s AWESOME! Enjoy the recipe when you make it, Lynda – would love to hear how it goes!

  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.

    1. Woohoo! Really glad to hear it went so well. Thank you for writing!

  7. 5 stars
    Cooked this yesterday and ate it for lunch today. What a tasteful recipe. I added diced abricots instead of raisins. Also gone for Ra’s el hanout option. Diced the radish too. I wasn’t sure if the juice or the peeled orange was to be added. I added the juice. This recipe will be added to my favourites.

    1. It’s really great! And apricots seem to be an awesome addition! Glad you liked it!

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