Enjoy salad for dinner with this spin on Moroccan salad made with traditional moroccan ingredients and topped off with my favorite roasted chickpeas. This salad has everything in a bowl. Chicken, couscous, veggies, croutons and a zippy lemon and olive oil dressing. Start off the new year right with this keeper.
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There are two times of the year when I really crave salads. The days after Christmas is one of them. The other, in the Summer when seasonal local tomatoes hit the shelves.
It’s time for a deluge of salads. Does this happen to you?
The Mediterranean spin on salads is calling to me. This particular Moroccan salad is likely only the beginning. I’ve already made this one and now I’m craving something from Israel. I might visit Greece next. Stay tuned.
How to Make This Salad
- Prepare couscous according to package directions.
- Cook the chicken or carve a store-bought rotisserie chicken.
- Wash and chop your fruit, vegetables and herbs.
- Assemble the lemon juice, salt and oil in a lidded jar.
- Roast the chickpeas.
- Assemble, decorate and serve.
I know this isn’t rocket science but I like step-by-step instructions as a visual guide. I can tell how difficult a recipe is going to be and how long it will take to put it together when I see a step-by-step list. Does this help you too?
The ingredients for this salad are not absolute. You can make your own variation. Simply substitute other ingredients that YOU can find locally for any of the food items in this recipe. That’s what Mediterranean cooking is all about. It’s about what the locals can find in their towns, cities or grow on their farms.
To your health – “Lasihtuk” لصحتك
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