Introduction
Let’s be real—some days, you just don’t have time to spend an hour in the kitchen. But that doesn’t mean you can’t eat something delicious, healthy, and packed with flavor. Enter this 10-minute Moroccan spiced couscous salad. I stumbled across this recipe idea while daydreaming about the vibrant markets of Marrakech (a girl can dream, right?). With its warm spices, fresh herbs, and a pop of sweetness from dried fruit, it’s become my go-to for busy days. Whether you’re prepping a quick lunch or a side dish for dinner, this recipe is fast, flexible, and oh-so-satisfying. Let’s dive in!
Ingredients (Serves 2-3)
1 cup couscous (dry)
1 cup boiling water or vegetable broth
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon turmeric (optional for color)
1/2 teaspoon salt (adjust to taste)
1/4 cup dried apricots, chopped (or raisins/cranberries)
1/4 cup slivered almonds (or chopped walnuts)
1 small handful fresh parsley or cilantro, chopped
1/2 a lemon (juice and zest)
Optional: 1/4 cup crumbled feta cheese or chickpeas for protein
Instructions
Cook the Couscous
Place the dry couscous in a medium bowl. Pour 1 cup of boiling water (or broth) over it, stir in the olive oil, cover with a plate or lid, and let it sit for 5 minutes. Fluff it with a fork—boom, it’s done!
Spice It Up
While the couscous is steaming, mix the cumin, cinnamon, turmeric, and salt in a small bowl. Sprinkle this over the fluffed couscous and stir well to coat every grain with that Moroccan magic.
Add Texture and Flavor
Toss in the chopped dried apricots and slivered almonds. These little gems add sweetness and crunch, making every bite interesting.
Freshen It Up
Stir in the chopped parsley (or cilantro if you’re a fan) and squeeze the juice of half a lemon over the top. Grate a bit of lemon zest in there too—it’s like sunshine in a bowl.
Optional Boost
Feeling fancy? Sprinkle some feta cheese on top for a tangy kick, or mix in chickpeas if you want a heartier, plant-based option.
Serve and Enjoy
Serve it warm, cold, or at room temp—it’s delicious any way you slice it. Pair it with grilled chicken, fish, or just eat it solo with a spoon and a smile.
Why This Recipe Works
This dish is a lifesaver because it’s ready in 10 minutes flat, uses pantry staples, and feels exotic without requiring a plane ticket. The spices—cumin, cinnamon, and turmeric—bring warmth and depth, while the apricots and almonds balance it with sweetness and crunch. Plus, it’s endlessly customizable (more on that below!).
Customization Ideas
Make It Spicy: Add a pinch of cayenne or a drizzle of harissa.
Go Green: Toss in some chopped spinach or arugula for extra nutrients.
Switch the Grain: Swap couscous for quinoa or bulgur if that’s what you’ve got.
Nut-Free: Skip the almonds and use sunflower seeds instead.
A Little Story
The first time I made this, I was rushing to throw together a lunch before a Zoom call. I had couscous leftover from a failed tagine experiment and some dried apricots I’d forgotten about. Tossing it all together with a few spices felt like a gamble, but it turned out so good I’ve been hooked ever since. It’s proof you don’t need hours to make something memorable.
Nutritional Highlights
This salad is light but filling, with fiber from the couscous, healthy fats from the olive oil and almonds, and a boost of vitamins from the fresh herbs and lemon. It’s vegetarian (vegan without the feta) and can easily be gluten-free if you use a substitute grain.
Final Thoughts
This 10-minute Moroccan spiced couscous salad is more than just a recipe—it’s a vibe. It’s quick enough for a chaotic weekday but flavorful enough to impress at a dinner party. Try it out, tweak it to your taste, and let me know how it goes in the comments below! What’s your favorite way to spice up a quick meal?