Moroccan Carrot Salad with Spiced Couscous
There’s something truly magical about Moroccan cuisine — the warm spices, the sweet and savory flavor combinations, the vibrant colors. This Moroccan inspired Carrot Salad with Spiced Couscous brings all of that magic into one bowl. It’s fresh, flavorful, and full of textures. Whether you’re looking for a light lunch, a side dish for grilled meats, or a make-ahead salad for meal prep, this recipe delivers.
Why You’ll Love This Moroccan Carrot Salad
- Vibrant flavors – earthy spices, sweet dried fruit, fresh lemon
- Nutritious & satisfying – packed with fiber, healthy fats, and antioxidants
- Quick to prepare – no fancy equipment needed
- Perfect for meal prep – stays fresh and flavorful for days
Ingredients You’ll Need for Moroccan Carrot Salad
Let’s break this into two components: the spiced couscous base and the carrot salad.
For the Couscous:
- 1/2 cup fine couscous
- 1 tbsp olive oil
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt (or to taste)
For the Carrot Salad:
- 3-4 large carrots
- handful of dried cranberries or raisins
- 1/4 cup slivered almonds (toasted for extra flavor)
- A handful of fresh parsley
- Juice of 1 lemon
- 1–2 tbsp olive oil (optional, for drizzling)
How to Ribbon Carrots With a Peeler
- Peel off the outer skin using a regular vegetable peeler.
- Holding the carrot firmly on a cutting board, continue running the peeler down the length of the carrot to shave thin strips.
- Rotate the carrot as needed to get even ribbons.
- When it becomes difficult to peel further, you can snack on the leftover core or finely chop and add it to the salad.
Tip: For extra flair, soak the ribbons in ice water for 10 minutes — they’ll curl up a bit for added texture.
Variations & Add-Ons
Make it your own! Here are a few ideas to switch things up:
- Add chickpeas for extra protein.
- Use mint or cilantro in place of or alongside parsley.
- Swap almonds for pistachios or walnuts.
- Try orange juice and zest instead of lemon for a sweeter citrus flavor.
- Add a pinch of cinnamon or a dash of cayenne for a spicier kick.
What to Serve It With
This Moroccan Carrot Salad pairs beautifully with:
- Falafel or baked tofu
- Warm flatbread or pita
- Hummus and olives for a mezze-style platter
It also makes a great potluck dish or picnic salad since it holds up well at room temperature.
A Few More Tips for Perfecting Your Salad
- Don’t skimp on the lemon. The acidity balances the sweetness of the carrots and dried fruit.
- Use fresh herbs. Parsley adds brightness and freshness that dried herbs can’t match.
- Taste as you go. Your carrots might be sweeter or your lemon more tart — adjust as needed.
- Serve chilled or at room temperature. It’s flavorful either way.
Frequently Asked Questions (FAQs)
Can I use bulgur instead of couscous?
Yes! While bulgur has a slightly nutty flavor and a chewier texture, bulgur works beautifully as a substitute. Just follow package instructions and mix with the same spices and oil.
What’s the difference between bulgur and couscous?
Bulgur is a whole grain made from cracked wheat that’s parboiled and dried, while couscous is actually a type of pasta made from semolina flour. Bulgur is slightly more nutritious and has a more toothsome bite.
Can I make this salad ahead of time?
Absolutely! In fact, the flavors develop even more after a few hours in the fridge. Just wait to add the nuts if you want them to stay extra crunchy.
Is this salad gluten-free?
No — both bulgur and couscous contain gluten. To make it gluten-free, try using quinoa or millet instead.
Can I make it nut-free?
Of course. Simply omit the almonds or replace them with sunflower seeds or pumpkin seeds for crunch.
Can I add protein?
Yes! This salad pairs really well with chickpeas or lentils, or any other plant-based protein.
Check out more recipes:
Savory Chickpea Granola Clusters
Moroccan inspired Carrot Salad with Spiced Couscous
Ingredients
Spiced couscous:
- ½ cup couscous
- ¾ cup boiling water
- 1 tbsp olive oil
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp salt or to taste
Salad ingredients:
- 3-4 large carrots
- 1 handful dried cranberries or raisins
- ¼ cup almonds
- 3 tbsp fresh parsley chopped
- juice of 1 lemon
- 1 tbsp olive oil optional, for drizzling
Instructions
- In a bowl, combine couscous, turmeric, cumin, paprika, salt, and olive oil. Pour the boiling water over the spiced bulgur. Cover and let sit for about 10-15 minutes, until the couscous is tender and the liquid is absorbed. Fluff with a fork and let cool slightly.
- Meanwhile ribbon your carrots. Peel off the outer skin using a regular vegetable peeler. Holding the carrot firmly on a cutting board, continue running the peeler down the length of the carrot to shave thin strips. Rotate the carrot as needed to get even ribbons. Continue this with all your carrots.
- Chop and toast the almonds. Place the almonds in a dry skillet over medium heat. Stir frequently for 3–4 minutes, until golden and fragrant.
- Assemble the salad. In a large mixing bowl, combine the cooled bulgur and carrot ribbons. Add the cranberries or raisins, toasted almonds, and parsley. Drizzle with lemon juice and a bit of olive oil, if desired. Toss gently to combine. Taste and adjust seasoning — you may want a pinch more salt or another squeeze of lemon. Enjoy!
