This Famous Moroccan Salad Is So Good We Could Honestly Eat It for Weeks
It is super filling but completely light at the same time — basically the ultimate lazy summer dinner when you want something healthy without breaking a sweat.
If you are totally over complicated recipes but still want a killer meal that won't leave you feeling weighed down, this vibrant couscous salad is about to become your new obsession. The couscous does all the heavy lifting to keep you full, while a mix of warm roasted veggies and crisp raw ones brings all the fresh, summery vibes.
Toss in a bunch of fresh herbs, a squeeze of lemon, and some earthy spices, and you have a foolproof, wholesome dinner ready to go. Plus, it tastes amazing whether you eat it warm right away or grab it cold out of the fridge the next day!
Ingredients: 1 cup (170g) of dry couscous, 1.2 cups (300ml) of boiling water, 12 oz (350g) of eggplant, 10 oz (300g) of zucchini, 1 medium tomato (190g), 1/2 of a sweet bell pepper (70g), 1/2 of a fresh chili pepper, 1 small yellow onion (50g), 1 garlic clove, a small handful of green onions, 2 sprigs of fresh mint, half a bunch of fresh cilantro, the juice of 1/4 of a lemon, 1 teaspoon of whole cumin seeds (jira), with salt, black pepper, and 6 tablespoons of vegetable oil divided for cooking.
To start, preheat your oven to 450°F (230°C). Slice your eggplant and zucchini into bite-sized chunks and toss them into a medium mixing bowl. Sprinkle the veggies generously with salt, drizzle with 3 tablespoons of vegetable oil, and add the aromatic cumin seeds. Toss everything thoroughly so the spices are evenly distributed, then spread the pieces across a baking sheet. Roast the vegetables in the hot oven for about 40 minutes until they are perfectly tender and golden-brown.
While the veggies are roasting, measure your dry couscous into a heatproof bowl. Pour the boiling water directly over the grains, immediately pop a tight lid or plate over the top, and leave it completely undisturbed on the counter for 5 minutes. Once the time is up, remove the lid and use a sturdy fork to gently fluff the grains into a perfectly light, loose texture.
Next, wash and prep your fresh ingredients. Chop the raw tomato and sweet bell pepper into neat, small cubes. Finely dice the yellow onion, mince the garlic clove, and thinly slice the fresh chili pepper. Toss all these fresh veggies straight into the bowl with your fluffed couscous, then scrape the hot roasted eggplant and zucchini from the baking sheet right into the mix.
Finely chop your green onions, fresh mint leaves, and cilantro, adding them directly to the bowl. To finish the salad, drizzle the remaining 3 tablespoons of vegetable oil and squeeze the fresh lemon juice over the top. Season to taste with an extra pinch of salt and black pepper, give the entire bowl one last gentle toss to combine the rich flavors, and serve.
