Tunisian Couscous Salad
Flavor-packed, rainbow-colored Tunisian Couscous Salad with roasted vegetables topped with almond slivers and fresh parsley. Perfect for lunch, dinner, or as a side!
Ingredients
Roasted Vegetables
- 1 small red onion chopped
- 2 medium carrots halved through length and sliced thinly
- 1 medium zucchini halved through length and sliced thinly
- 1 large red bell pepper sliced into long strips
Dressing
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika powder
- ½ teaspoon ginger powder
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon minced garlic about 2 cloves
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
Couscous
- 2 cup (473 mL) water or broth
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 10 ounces (1 box / 283 g) couscous uncooked
- ½ cup (80 g) raisins
Toppings
- 15.5 ounces (1 can / 439 g) chickpeas drained and rinsed
- ½ cup (55 g) slivered almonds
- 2 tablespoons fresh parsley
Instructions
- Preheat oven to 450 °F (232°C).
- Roast the vegetables. Spray an 18 x 13-inch rimmed baking sheet. Place the red onion, carrots, zucchini, and red pepper on the baking sheet.
- Coat vegetables with 1 TBSP of olive oil and season with salt, tossing to mix evenly.
- Roast vegetables for 15 minutes until tender, tossing once halfway through.
- Make the dressing. While vegetables are roasting, in a small bowl whisk together 3 TBSP olive oil, lemon juice, garlic, cumin, coriander, and season with 1/4 salt, set aside.
- Make the couscous. In a medium sauce pan, bring the water (or broth), 1/2 tsp salt, and tumeric to a boil. Take the saucepan off the burner and add the couscous and raisins, stir. Cover and let stand for 5 minutes. After the couscous has cooked, take a fork and gently fluff.
- In a large bowl, add the couscous, roasted vegetables, dressing, chickpeas, almonds, and parsley to couscous and toss to evenly coat.
Notes
- Storage - Leftovers can be stored in an airtight container for up to 4 days. Freezing is not recommended.
- Can I use Pearl Couscous instead of regular couscous? - Absolutely! Pearl couscous (also called Israeli couscous) will also work great in this recipe. Just make sure to cook it according to the instructions on the package.
- Mix and Match - This recipe is very easily adaptable to whatever you have on hand, so if you have other vegetables, herbs, or beans to use up, go for it. I’ve swapped in broccoli, artichoke hearts, mint, cilantro - all great options. It'll give the dish new textures and still taste just as amazing.