Mary Berry Moroccan Spiced Couscous Summer Salad
A refreshing Mediterranean-inspired couscous salad featuring warm Moroccan spices like cumin, coriander, and cinnamon paired with crisp vegetables and fresh herbs. This colorful dish combines fluffy couscous with diced bell peppers, cucumber, cherry tomatoes, and sweet raisins, all tossed in a zesty lemon and olive oil dressing. Perfect for summer picnics, potlucks, or as a light lunch, this make-ahead salad improves in flavor as it chills and the spices meld together.
Ingredients
- 1 cup couscousquinoa1:1gluten_freegluten-free
cook quinoa according to package directions
- 1 ¼ cups boiling water
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ cup extra virgin olive oil
- lemon juice, from 1 lemon
- 1 clove garlic, minced
- 1 red onion, finely chopped
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ cup raisins
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
- salt, to taste
- pepper, to taste
Instructions
- 1
Place couscous in a large bowl and pour boiling water over it
- 2
Cover and let sit for 10 minutes
- 3
Fluff couscous with a fork to remove clumps
- 4
Whisk together olive oil, lemon juice, garlic, cumin, coriander, cinnamon, salt, and pepper in a small bowl
- 5
Add chopped onion, cucumber, bell peppers, cherry tomatoes, raisins, mint, and parsley to the couscous
- 6
Pour dressing over the couscous mixture and toss to combine thoroughly
- 7
Adjust seasoning with additional salt, pepper, or lemon juice if needed
- 8
Chill in refrigerator for at least 30 minutes before serving
Tips
Let the couscous cool completely before adding vegetables to prevent wilting and maintain crisp textures.
Toast the spices in a dry pan for 30 seconds before adding to the dressing for deeper flavor.
Add extra lemon juice and olive oil if the salad seems dry after chilling overnight.
Good to Know
Refrigerate covered for up to 3 days. Stir before serving and add fresh herbs if needed.
Can be made 1 day ahead. Flavors improve with time. Add fresh herbs just before serving.
Serve chilled or at room temperature as a side dish or light lunch.
Common Mistakes
Don't add vegetables to hot couscous to avoid wilting
Fluff couscous thoroughly to prevent clumpy texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, this salad actually improves when made a day ahead as the flavors have time to meld. Store covered in the refrigerator and add fresh herbs just before serving.
What can I substitute for couscous?
Quinoa, bulgur wheat, or orzo pasta work well. Cook according to package directions and let cool completely before adding other ingredients.
How long will this keep in the refrigerator?
The salad will keep for up to 3 days covered in the refrigerator. Stir well before serving and refresh with additional lemon juice if needed.