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Moroccan Couscous Salad

Moroccan Couscous Salad

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2
Calories 605 kcal


  • 170 g couscous
  • 100 g baby spinach leaves
  • 1 large carrot, grated
  • 200 g chickpeas, cooked
  • 140 g kalamata olives, chopped
  • 100 g dried apricots
  • 50 g roasted almonds, chopped
  • 4 tbsp extra virgin olive oil
  • 50 ml apple cider vinegar
  • 1 tbsp ras el hanout
  • 1 tsp salt


  • Cook the couscous according to the package instructions. Set aside to cool.
  • In a large bowl, add the kale, carrot, chickpeas, olives, apricots, and almonds. Once the couscous is cooled (at room temp or slightly warm), add it to the bowl.
  • In a small bowl or jar, add the olive oil, apple cider vinegar, ras el hanout, and salt. Cover with a lid and shake vigorously or whisk vigorously in the bowl. Pour the dressing over the salad and toss to coat everything.
    Moroccan Couscous Salad