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This Couscous Salad with chickpeas and preserved lemon is packed full of fresh roasted vegetables, sweet dried apricots, and the delicious umami flavor of preserved lemons. This flavor packed Moroccan couscous salad made with pearl couscous is the perfect, easy to make, healthy but delicious salad!
“I love this salad.” I never thought those words would come out of my mouth. But it’s true. This is literally my favorite salad ever.
Made with deliciously chewy pearls of Israeli couscous, sweet and citrusy orange juice, dried apricots, simple roasted vegetables and chickpeas and my most favorite ingredient of all….preserved lemons.
Need a dish for a potluck? This Moroccan couscous salad is just the thing. Perfect served at room temperature and packed full of flavor, it’s the perfect party dish!
**If you like salads that are packed full of flavor, you’ll LOVE this Spicy Thai Shrimp Salad (Pla Goong)**
What are preserved lemons?
This is something you have got to have in your pantry guys. Preserved lemons are lemons packed in salt and their own juices in a sterilized jar and set out to ferment for about 30 days. They are DELICIOUS. Once I made my first bottle, I immediately started making more. I need these in everything – the flavor is so amazing. Stay tuned for the recipe!
The Ingredients for Couscous Salad with Chickpeas
When you’re at the store, you will likely see 2 different kinds of couscous. You want to buy the pearl couscous (Israeli couscous), or the one with the larger balls. Technically this recipe will also work using the Moroccan couscous, but I prefer the larger balls.
Everything else should be easy to find at your market. You can head over and check out my recipe for preserved lemons, or I also included a link to buy them below (they take 30 days to preserve). I use pulp free orange juice, but feel free to use the kind with pulp, it won’t make much of a difference.
You definitely don’t want to skip out on the dried apricots. According to the boyfriend, the preserved lemon and apricot pieces are the best part of this Moroccan couscous salad.
If you don’t feeling like hunting down all the ingredients at the store, buy some of them online through the below Amazon links (affiliate links – I earn a small commission when you buy through these links):
How to Make Couscous Salad with Chickpeas
Preheat the oven to 400 degrees. Place the red pepper, onion, zucchini, chickpeas and preserved lemon on a baking sheet, drizzle with olive oil and mix to coat all the veggies. Roast the vegetables for 20 minutes, mixing halfway through.
Combine the chicken broth, orange juice, butter, salt, cumin, paprika, ginger and allspice in a large saucepan and heat to boiling. Add the couscous, bring back to a simmer, turn down the heat and cover. Cook for 8 minutes, or until tender (may take up to 10 minutes depending on altitude, etc.). Remove from heat and let sit for 5 minutes.
Place the couscous in a large bowl and spoon the roasted vegetables on top. Serve warm or at room temperature. I find it best served at room temperature.
How long does couscous salad keep?
Keep couscous salad in an airtight container for up to 3 days in the fridge. Couscous salad can be reheated in the microwave, or eaten cold.
Can couscous salad be frozen?
To freeze couscous salad, place it in a freezer safe container and store in the freezer for up to one month. To thaw, place in the fridge overnight. Reheat in the microwave or eat cold. Note that the texture and consistency of couscous salad that has been frozen will be slightly mushier.
Can couscous salad be made ahead of time?
Prepare the preserved lemon couscous salad the day before and store covered in the fridge until ready for use. Can be served warm (heat in microwave), cold, or at room temperature.
Is couscous salad healthy?
This Moroccan couscous salad is packed full of vegetables roasted in olive oil which contains a lot of vitamins and minerals. The couscous itself, while lower in calories than white rice and pasta, is still a form of carbohydrate. Overall, this couscous salad is a healthy way to get your much needed servings of veggies.
Like this recipe? Try these other flavor packed recipes
Brazilian Roasted Chicken with Citrus Corn Gravy
Grilled Peach Tortellini Salad with White Balsamic Vinaigrette
The Best Homemade Chimichurri Sauce
Spicy Pork Bulgolgi Tacos
Thai Chicken Flatbread Pizza
Crispy Parmesan Oven Fried Squash With Truffle Mayo
Tools used to make this Couscous Salad with Chickpeas
Israeli Couscous Salad with Chickpeas
- 2 cups pearl couscous
- 1 cup chicken broth
- 1 cup orange juice
- 1/4 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. ginger paste
- 1/8 tsp. allspice
- 2 tbsp. butter
- 1 tsp. salt
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can chickpeas, garbanzo beans
- 2 tbsp. preserved lemon, minced
- 2 tbsp. olive oil
- 1/4 cup dried apricots, chopped
- Preheat the oven to 400 degrees. Place the red pepper, onion, zucchini, chickpeas and preserved lemon on a baking sheet, drizzle with olive oil and mix to coat all the veggies.
- Roast the vegetables for 20 minutes, mixing halfway through. The vegetables should be tender when done.
- Combine the chicken broth, orange juice, butter, salt, cumin, paprika, ginger and allspice in a large saucepan and heat to boiling. Add the couscous, bring back to a simmer, turn down the heat and cover.
- Cook for 8 minutes, or until tender (may take up to 10 minutes depending on altitude, etc.). Remove from heat and let sit for 5 minutes.
- Place the couscous in a large bowl and spoon the roasted vegetables and diced apricots on top. Serve warm or room temperature.
- If you don't have preserved lemons (I highly recommend making or buying some - they are a key component to this dish), you can squeeze 2 tbsp. of fresh lemon juice over the roasted vegetables before mixing them into the couscous.
- Prepare the salad ahead of time for parties and BBQs so it is easy to serve.
- Substitute any roasted vegetables you'd like - asparagus, squash, broccoli, cauliflower, tomatoes, etc.
- While I am partial to the dried apricots (I think they are the best) any dried fruit can be substituted.
Did you make this vegetable couscous salad? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!