Moroccan Carrot Couscous Salad

5 from 3 votes

This beautifully golden Carrot Couscous Salad will be a welcomed addition to any picnic or potluck gathering and makes a great option as vegetarian side dish.

Prep Time10

Cook Time16

Total Time26

Course: Side Dish

Cuisine: Moroccan

Keyword: couscous carrot salad, pasta carrot salad, shredded carrot couscous

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1 tablespoon olive oil
8 ounces Israeli (Pearl) couscous
10 ounces shredded carrots
3 cups water
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon minced garlic
Salt and pepper, to taste
3 tablespoons chopped Italian parsley
2 tablespoons red wine vinegar

Instructions

Heat oil in a large skillet over medium heat. Add the couscous and stir occasionally until it toasts lightly, about 3 minutes.
Stir in the carrots and continue to saute until they begin to soften, about 3 minutes.
Stir in the water, paprika, cumin, garlic, salt and pepper. Cover skillet and allow to simmer until the couscous is tender and all the liquid is absorbed, about 10 minutes.
Turn off the heat and stir in the parsley and red wine vinegar. Taste and add salt and pepper if necessary.
Store any leftover carrot couscous salad in an airtight container in the refrigerator.

Notes

Serving size: 1/2 cup

WW Points: 3

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4 PointsPlus (Old plan)

Be sure to use the larger Israeli couscous (aka Pearl couscous) when making this dish. Israeli couscous is much larger than regular couscous—about the size of lentils or small peas. Toasting the couscous will help it keep its shape after simmering.

Nutrition