Moroccan Pearl Couscous Salad Recipe with Israeli Couscous
User Reviews
5
Moroccan Pearl Couscous Salad Recipe with Israeli Couscous
Description
The salad starts with cooking pearl couscous until tender, then cooling it under cold water to stop cooking. Butternut squash and carrots are peeled, diced, and roasted until golden and fork-tender, adding caramelized sweetness and a soft texture. Diced red and orange bell peppers, purple onion, chopped tomatoes, rinsed chickpeas, and fresh parsley provide contrasting fresh and crunchy elements, while crumbled feta cheese adds creaminess and saltiness.
The dressing is a smooth emulsion made by blending tahini with apple cider vinegar, lemon juice, a touch of maple syrup for sweetness, sea salt, turmeric for color and mild earthiness, black pepper, and water to thin it to a drizzle-able consistency. This dressing ties the salad elements together with a creamy texture and bright flavor profile.
The ingredients are combined with the dressing just before serving or storage. The salad keeps well refrigerated for up to a week, and the dressing can be stored separately in a jar for the same duration. It makes a versatile dish that balances hearty roasted vegetables, grains, creamy cheese, and a tangy, spiced tahini dressing.
Ingredients
- 1 butternut squash peeled and diced into cubes
- 2 carrot peeled and cut into rings
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1 liter water
- 1 teaspoon salt
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 200 g pearl couscous package
- ½ red bell pepper
- ½ bell pepper orange
- ½ chickpeas drained and rinsed, canned
- 1 purple onion diced
- 2 tomatoes diced, small
- ½ cup parsley
- ½ cup feta cheese
For tahini turmeric dressing:
- ¼ cup tahini
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt sea salt
- 1 teaspoon maple syrup
- ¼ lemon juice of
- black pepper dash
- 2 water 3 tablespoons
- ¼ teaspoon Turmeric
Instructions
- Bring to a boil. Add pearl couscous and cook on a boil for 8-10 minutes for regular pearl couscous, or 15-17 minutes for gluten free pearl couscous. Drain and rinse under cold water.
- Peel butternut squash (or pumpkin) and carrots. Dice squash into cubes, and carrots into rings. Transfer to a baking sheet lined with parchment paper or reusable silicone. Roast at 400F for 30-35 minutes, until it can be pierced with a fork and is golden brown.
- In a blender, combine all the dressing ingredients. Blend until fully emulsified. Transfer to a jar.
- Combine pearl couscous, vegetables, roasted squash and feta in a large bowl. For a better presentation, arrange the couscous at the bottom of the bowl and top with vegetables in clumps.
- Drizzle with dressing, sprinkle with fresh parsley and serve.
- This Israeli couscous salad with chickpeas will keep in an airtight container in the refrigerator for up to a week. The turmeric tahini dressing will keep in a jar for 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 653mg | 27% |
| Potassium | 853mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 14340IU | 287% |
| Vitamin C | 63mg | 70% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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