Moroccan inspired 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.
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!