Moroccan Spiced Couscous salad
This Moroccan Spiced Couscous salad might just be the easiest salad recipe you will ever find. It's a one-pot meal and it's so incredibly simple to make. Get ready for a light, fluffy and unbelievably delicious vegan couscous.
I'm all about combining great taste with an easy meal. Especially, in the warm summer months where I just want to sit down and enjoy a relaxed dinner and listen to the birds chirping.
This easy couscous recipe makes it a breeze to cook dinner.
Servings 4 people
- 2 tbsp Olive Oil
- 1 medium Red Onion Chopped
- 1 Yellow Bell Pepper Chopped
- 1 Red Bell Pepper Chopped
- 1 Carrot Chopped into cubes
- 1 cup Lettuce Chopped
- ½ cup Bean Sprouts
- 1 Mild Red Chili Finely chopped
- 2 cloves Garlic Minced
- Pinch of salt
- Pinch of Pepper
- 1 tsp Smoked Paprika
- ¼ tsp Tumeric
- ½ tsp Celery Salt
- ½ tsp Ground Cumin
- 1 cup Peas (fresh or frozen)
- 1 14-oz Can Chickpeas Drained
- ½ Lemon - juice from
- 1½ cup Vegetable Broth
- 1 handful Fresh Parsley Chopped
- 1 cup Instant Couscous
Heat the olive oil in a medium-sized skillet. Add the chopped red onions, chopped yellow and red bell peppers and the cubed carrots and sauté for 10 minutes or until the onion looks glazed.
Add the garlic, chili and spices and let it continue to cook for another minute before the couscous and vegetable stock. Let it cook, while stirring occasionally, until the liquid has been absorbed and the couscous is tender.
Take the skillet off the heat and mix in bean sprouts, peas, lettuce, parsley and chickpeas.
Stir everything together and serve immediately.