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Moroccan Carrot Salad

This Moroccan Carrot Salad is packed with flavor and healthy ingredients. From the roasted seasoned carrots and chickpeas to the garlicky couscous and citrus dressing, every bite is a treat!

Course Salad
Cuisine Moroccan
Keyword Moroccan Carrot Salad
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 -6 servings
Calories 441 kcal
Author Chelsea

Ingredients

Seasoning Mix

  • 1 tablespoon EACH: chili powder, ground cumin
  • 1 teaspoon EACH: ground turmeric, garam masala, fine sea salt
  • 1/8 teaspoon EACH: ground cinnamon, cayenne pepper

Veggies, Chickpeas, & Couscous

  • 2 cans (15 ounces EACH) chickpeas, drained and rinsed
  • 1 and 1/3 pounds large carrots, (~4-6 large carrots) sliced into 1/2 inch thick rounds
  • 1/4 cup olive oil, separated
  • 2 packages (4.7 ounces EACH) Pearled Couscous Mix (I use one made by Near East), Roasted Garlic & Olive Oil flavored

Dressing

  • 1/4 cup olive oil
  • 1 large lemon (1 teaspoon zest, 3 tablespoons juice)
  • 1 large orange (1/2 teaspoon zest, 1/4 cup juice)
  • 1 and 1/2 tablespoon honey

Salad Toppings

  • Honey roasted almonds, dried currants, and fresh herbs as desired (I like fresh parsley and mint)
  • A few handfuls of fresh arugula, optional

Instructions

Veggies, Chickpeas, & Couscous

  1. Preheat the oven to 400 degrees F. Position oven racks to the middle two positions. Toss together the seasonings: chili powder, cumin, ground turmeric, garam masala, salt, ground cinnamon, and cayenne pepper in a small bowl. Stir to combine.

  2. On one large tray, spread out (even layer; avoid overlapping) the drained, rinsed (and completely dried) chickpeas. Add 2 tablespoons oil and 1 tablespoon of the seasoning mix. Toss to coat.

  3. Peel carrots and slice into 1/2 inch rounds (cut large rounds in half to form moons) On another large tray, spread out (even layer; avoid overlapping) cut carrots. Add 2 tablespoons oil and 1 tablespoon of the seasoning mix. Toss to coat.

  4. Place carrots on the higher oven rack and chickpeas on the rack directly below. Roast for 15 minutes and then remove both trays, stir/flip chickpeas and carrots and return to the oven for another 12-18 minutes or until carrots are crisp tender and chickpeas roasted. Remove and set aside.

  5. While veggies are roasting, prepare couscous according to package directions.

Dressing

  1. In a mason jar, add in the olive oil, lemon zest and juice, orange zest and juice, honey, and 1 tablespoon seasoning mix. Add any leftover seasoning mix to the cooked couscous. Put lid on mason jar and shake dressing to combine. Taste and add additional salt if needed.

  2. To serve: Add couscous to a large bowl. Top with roasted carrots and chickpeas. Toss with dressing*, almonds, and currants. Add fresh herbs and/or arugula to desired preference and enjoy!

  3. To meal prep: see blog post for meal prepping instructions.

Recipe Notes

*Only add dressing, almonds, currants, and fresh herbs to the salad that will be eaten that same day. This salad doesn't sit well for multiple days with the dressing.