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Moroccan Pearl Couscous Salad Recipe with Israeli Couscous
This pearl couscous salad recipe uses Israeli couscous with feta, pumpkin, peppers, tomatoes, fresh herbs and all the fixings of a traditional Moroccan couscous, in a tahini lemon dressing tinged with turmeric. An incredible side dish or starter to your meal!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 329 kcal
Course:
Side Dish , Salad , Appetizer
Cuisine:
Moroccan
Ingredients
- 1 butternut squash peeled and diced into cubes
- 2 carrots peeled and cut into rings
- 1 tablespoon olive oil
- salt & pepper to taste
- 1 liter water
- 1 teaspoon salt
- 1 teaspoon oil
- 1 200 g package of pearl couscous
- ½ red bell pepper
- ½ orange bell pepper
- ½ can chickpeas drained and rinsed
- 1 purple onion diced
- 2 small tomatoes diced
- ½ cup parsley
- ½ cup feta
For tahini turmeric dressing:
- ¼ cup Tahini
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- 1 teaspoon maple syrup
- ¼ lemon juice of
- dash of black pepper
- 2 –3 tablespoon water
- 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.
Cup of Yum
Nutrition Information
Calories
329kcal
(16%)
Carbohydrates
50g
(17%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
11mg
(4%)
Sodium
653mg
(27%)
Potassium
853mg
(24%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
14340IU
(287%)
Vitamin C
63mg
(70%)
Calcium
166mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329
% 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.