I was inspired to make this couscous salad recipe with leftovers I needed to use and a Publix bogo deal on couscous. It has turned out to be one of the top 2 recipes I’ve ever created, and probably my favorite salad!
I love the bright flavors and colors in this dish, as well as the variety of fiber sources like pomegranate seeds, chickpeas, broccoli and even the couscous itself.
Moroccan couscous is surprisingly high in protein at 7g per serving and contains 4 g of fiber- this is great! Fiber is proven to lower risk of heart disease, various cancers, and improve gut health. This salad packs in nutrients and flavor.
I hope you enjoy it as much as I have! Watch me make it from start to finish on TikTok.
The Best Couscous Salad Recipe
- 1 cup moroccan couscous
- 1 cup water
- 2 cups small broccoli florets
- 1 can chickpeas, drained
- 1/4 cup pomegranate seeds
- 1/2 cup canned/jarred mandarin oranges
- 1/4 cup mandarin orange juice
- 1/2 lemon
- 1/4 cup diced red onion
- 3/4 tsp smoked paprika
- 3/4 tsp garlic powder
- olive oil
- salt and pepper to taste
Directions
- Preheat oven to 375.
- Line a baking sheet with parchment paper. Add broccoli florets and drained chickpeas and season with smoked paprika, garlic powder, olive oil, salt, and pepper. Bake in oven for about 25 minutes or until broccoli is cooked to desired tenderness.
- Cook couscous according to instructions OR bring 1 cup of water to a oil, add salt and 1-2 tbsp olive oil, and couscous. Stir well and remove from heat. Cover and wait 5 minutes, then fluff the couscous with a fork.
- Assemble salad with couscous, prepared broccoli, chickpeas, red onion, and mandarin oranges with juice. Squeeze 1/2 lemon over the salad, and add additional olive oil, salt, pepper, and garlic powder to taste.
- Garnish with pomegranate seeds and enjoy hot or cold.
