Citrusy Moroccan Couscous Salad
My Moroccan couscous salad packs a delicious punch of sweet and savory flavors! Made with Moroccan couscous, fresh veggies, juicy mandarin slices, and hearty chickpeas, all dressed in a scrumptious Moroccan-spiced citrus vinaigrette, it's both easy to make and hard to resist. This salad will be the star of your next summer cookout!
Servings: 8
Calories: 262kcal
Ingredients
- 1 cup dry couscous
For the Dressing
- ⅓ cup olive oil
- ¼ cup orange juice
- 2 tablespoons maple syrup
- 1 tablespoon red wine vinegar
- 2 teaspoons orange zest
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For the Salad
- 3 mandarins, peeled and separated into segments
- 1 red bell pepper, diced
- 2 cups baby spinach
- 1 cup canned chickpeas, drained and rinsed
- ½ cup sliced or slivered almonds
- 2 scallions, chopped
- ¼ cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Prepare the couscous according to the package directions. Once finished, remove the lid from the pot and let it cool while you prepare the dressing and salad ingredients.
- Whisk all of the dressing ingredients together in a small container, such as a liquid measuring cup.
- Transfer the couscous to a large bowl. Add the remaining salad ingredients. Drizzle the salad with the dressing and toss it to coat everything. Season the salad with salt and pepper to taste, then toss again.
- Serve immediately, or chill for later.
Nutrition
Calories: 262kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Sodium: 214mg | Potassium: 295mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1604IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 1mg