Name: Moroccan Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Moroccan
Ingredients: 15 oz. canned chickpeas; 1/2 tsp paprika; 1/2 tsp ground cumin; 2 teaspoons olive oil; 1 1/2 cups water; 2 tablespoons olive oil; 1/2 tsp table salt; 1 1/2 cups instant couscous; 6 cups of shredded cooked chicken (See note); 1 English cucumber, peeled and chopped; 6 cups of baby spinach; 2 cups pitted kalamata olives; 2 oranges peeled and sliced; 2 cups pomegranate arils; 2 medium tomatoes, roughly chopped; 1 bunch of Italian parsley, roughly chopped; 1/2 cup extra virgin olive oil; 1/2 cup lemon juice; 1/4 tsp table salt

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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.

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.

Ingredients for Moroccan salad on white background.

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

Canned chickpeas, tossed with spices on a baking sheet.

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Moroccan Salad

Yield: 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

Roasted Chickpeas

15 oz. canned chickpeas
1/2 tsp paprika
1/2 tsp ground cumin
2 teaspoons olive oil

Couscous

1 1/2 cups water
2 tablespoons olive oil
1/2 tsp table salt
1 1/2 cups instant couscous

Salad

6 cups of shredded cooked chicken (See note)
1 English cucumber, peeled and chopped
6 cups of baby spinach
2 cups pitted kalamata olives
2 oranges peeled and sliced
2 cups pomegranate arils
2 medium tomatoes, roughly chopped
1 bunch of Italian parsley, roughly chopped

Dressing

1/2 cup extra virgin olive oil
1/2 cup lemon juice
1/4 tsp table salt

Instructions

Preaheat oven to 400F. Drain and rinse the chickpeas. Blot with paper towels and dry as best you can.
On a baking sheet, pour out the chickpeas. Drizzle with paprika, cumin and olive oil. Toss with your hands until chickpeas are evenly coated.
Bake for 20-30 minutes until the chickpeas are crispy.
While the chickpeas are baking, prepare the couscous. In a medium sauce pan bring water, olive oil and salt to a rapid boil. With a whisk, stir pot while adding couscous in a slow stream. Remove from heat, cover and set aside.
For the dressing, pour lemon juice, salt and olive oil into a lidded jar and shake until emulsified.
Assemble the salad into 6 bowls or plates. Place chicken, cucumber, spinach, olives, oranges, arils, tomatoes in each bowl. Fluff couscous with a fork. Scoop 1/2 cup of couscous into each bowl or plate. Sprinkle with parsley, roasted chickpeas and drizzle with the lemon vinagraitte. Enjoy!

Notes

I used store-bought cooked rotisserie chicken from the store and shredded the meat. You can also boil boneless, skinless chicken in salted water, cool then shred. I find the rotisserie chicken has more flavor. I serve with the skin to.
If you are just making this for one or two people, keep the salad ingredients separate from the chickpeas, couscous and dressing in the fridge. Assemble when you are ready to eat.
This salad is very flexible. You can easily substitute your favorite fruits and vegetables if you wish, maybe not bananas.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 692Total Fat: 54gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 127mgSodium: 879mgCarbohydrates: 60gFiber: 12gSugar: 17gProtein: 44g