Moroccan Couscous Salad

Maize couscous is a gluten free alternative. It's slightly orangey in colour and this is enhanced by adding turmeric. If you don't require gluten free, then I expect this will be just as good with regular couscous. Check the packet for the timings and amount of liquid required becuase this is likely to vary.

You'll notice that 120g of chickpeas is half a can once drained. You can soak and cook dried chickpeas if you are organised enough to start the day before. Use about half the weight when dried as they double in weight once rehydrated.

In: Savoury Snacks


Makes/Serves: lunches


  • 100 g Maize Couscous
  • 150 ml Vegetable Stock
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Tumeric
  • 0.5 teaspoon Cinnamon
  • 1 Onion
  • 1 Pepper
  • 2 tablespoons Rapeseed Oil
  • 120 g Chickpeas
  • 3 Spring Onions
  • 40 g Sultanas
  • 0.5 Lemon


  1. Weigh out the couscous into a heatproof bowl. Put the vegetable stock and spices into a saucepan and bring up to a good hard boil. Then tip over the couscous, cover the bowl and leave to stand for about 7 mins. Fluff it up with a fork and check it is cooked. If it's still a little firm then I find a quick zap in the microwave sorts it.
  2. Meanwhile, chop the onion and pepper and fry it in the oil. Let everything cool a little before combining.
  3. Rinse the chickpeas and rub the skins off with your fingers. Chop the spring onion. Juice the lemon. Mix in the remaining ingredients and taste to check flavour. Season if necessary.