Five-Spice Moroccan Coucous Salad

"Heady Moroccan spices add an exotic touch to this colourful salad bursting with flavour."
photo by EmmyDuckie photo by EmmyDuckie
photo by EmmyDuckie
Ready In:




  • Heat 1 tbs of the peanut oil in a saucepan over medium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover and cook until all liquid is absorbed, about 5 minutes. Remove from the heat and let stand for 5 minutes.
  • Transfer the couscous to a large serving bowl, using a fork to fluff it up. Set aside.
  • In a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. Stir to blend well and set aside.
  • The the couscous, add the chickpeas, onion, capsicum, dates and raisins, Add the dressing and toss gently to combine well. Garnish with coriander and peanuts.

Questions & Replies

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  1. EmmyDuckie
    Delicious! The spices really, really shine in this couscous, and all the flavors are subtle, but really come together into something that I think might just be magic. Thanks for sharing this!
  2. Sydney Mike
    Just for the 'halibut' Igot out my ol' mortar & pestle & although I didn't use it on all the spices in this recipe, I did grind down cumin! As enjoyable as it was, for the most part I'll just stick with the pre-packaged ground sipces that are so easy to come by! Made this recipe ALMOST as given, but I did like what JanuaryBride did when she made it (adding some dried apricots) & since we do like apricots . . . Absolutely great tasting salad, & something I'll be making again! Thanks for sharing the recipe! [Made & reviewed for one of the ZWT6 challenges]
  3. evelynathens
    This was dinner tonight along with Recipe #423641 and pita chips for a delicious and healthy dinner. I liked everything about this salad - the colours, the texture, the brightness, the sweetness - it was all happening. Nicely seasoned and just enough acid from the orange juice. Thanks.
  4. januarybride
    OK, so this review is coming from a tried and true Midwestern American who views Mexican and Chinese as exotic flavors. Every once in a while, I step out on a limb and try a new combo and WOW WAS THIS FANTASTIC! Holy Smokes, Batman...this is a winner of a dish! I made the recipe as written but accidentally added some dried apricots - thought the recipe called for them and it did not LOL - that being said, it was an amazing addition. I am so glad I made this recipe. Made for ZWT6, Team SSaSSy.


<p>I love, love, love to cook. Most of all I love to cook for friends and family because it is such an awesome feeling to bring the people that mean the most to me through such an essential ingredient for life... FOOD! I am a vegan the switch opened up the world of cooking in a way I never imagined! People constantly ask me 'what do you eat?' and I can confidently tell them that if they were to leave meat and dairy behind they would find an enormous world of food out there that they have never heard of! And it is all more delicious and nourishing than animal products. My ultimate goal is to shake my 9 to 5 office job and become a caterer or open my own restaurant and I am forever dreaming of my big lottery win that will allow me to do this.</p>
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