Moroccan Couscous Salad

Moroccan Couscous Salad

This is a very hearty and nutritious salad that hold up well for leftovers. The whole wheat couscous and garbanzo beans add a nice boost of fiber and protein.


  • 1 cup couscous
  • 1 cup chicken broth
  • 1/2 (8oz) can garbanzo beans, drained
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup English cucumber, chopped
  • 1 cup mint, chopped
  • 3 scallions, chopped
  • 1 cup parsley, chopped
  • 1/3 cup olive oil
  • 1/4 cup lemon juice, more to taste (approximately 2 lemons)
  • Salt and pepper to taste (at least 1 teaspoon)
  • 1/8 teaspoon cayenne pepper
  • Feta cheese (optional)



Bring broth to a boil in a saucepan. Add the couscous, turn off the heat, and let it sit, covered, for 5 minutes (or follow package instructions). Once finished add a little more water until it seems moist.


Meanwhile, chop all the vegetables and add to a bowl.


Allow the couscous to cool and add it to the bowl of vegetables.


Toss with lemon, oil, salt and pepper. Add crumbled feta, if using.

Rating: 5 out of 5.

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