Quick and Easy Moroccan Couscous Salad

Summer couscous salad with zucchini, summer squash, corn, raisins and pine nuts on a serving platter with a large serving spoon.

5 from 10 votes

Quick and Easy Moroccan Couscous Salad

This Moroccan couscous recipe is the perfect summer salad with barely cooked zucchini, summer squash and corn. Some raisins are added for a Moroccan touch, and it's all tossed in a lemon-garlic vinaigrette.This couscous salad recipe makes 2 main dishes or 4 side dishes.

Prep Time10

Cook Time5

Soaking time for couscous and dressing15

Total Time30

Course: vegetarian main or side dish

Cuisine: Mediterranean

Keyword: couscous salad, Moroccan couscous salad

Servings:

Calories: 474.7kcal

Author: Susan Pridmore

Equipment

8" X 8" Baking Dish
Plastic wrap
Chef's knife
Large skillet

Ingredients

Lemon Dressing

1 tablespoon lemon zest loosely packed
3 tablespoons fresh lemon juice juice from 1 lemon
½ teaspoon honey
¼ cup extra virgin olive oil
3 garlic cloves peeled and smashed

Couscous Salad

1 cup vegetable broth (1 ¼ cup if cooking at high altitude)
¾ cup Moroccan style couscous
2 tablespoons extra virgin olive oil
1 cup diced zucchini
1 cup diced yellow summer squash
1 cup corn kernels cut from a cob, or frozen
¼ cup finely chopped shallot
½ cup golden raisins
¼ cup pine nuts
1 teaspoon Kosher salt
2 tablespoons slivers of fresh mint
1 tablespoon chopped fresh dill

Instructions

In a small bowl, whisk the lemon zest, lemon juice, honey, and olive oil. Add the smashed garlic cloves and let them macerate for 15 minutes.
Bring the vegetable broth to a boil the microwave oven.
Pour the couscous into a baking dish, and add the hot broth. Cover with plastic, and let sit for 5 minutes. Fluff with a fork.
In a skillet over medium high heat, warm up the olive oil. Add the shallot, and cook for 1 minute. Add the squash, zucchini, corn, golden raisins, pine nuts and salt.
Sauté for only 2 minutes, and set aside to cool to room temperature.
Mix the veggies, couscous and herbs together in a large bowl.
Remove the cloves of garlic from the dressing, and drizzle half of the dressing over the couscous salad. Gently toss. Add additional dressing, to taste, just before serving.
Serve at room temperature.

Nutrition