Jamie Oliver Moroccan Couscous Salad

I have this theory that couscous is magic. It’s quick, it’s fluffy, and somehow — even though it looks like nothing — it turns into the most comforting, flavour-packed base when done right. This Moroccan-style couscous salad is one of those recipes that started as a side dish and just casually took over the whole table.

The first time I made it, it was meant to be a “light lunch.” You know, just something to sit next to some grilled chicken. Instead, I found myself scraping the mixing bowl with a spoon while the chicken sat forgotten. The turmeric in the couscous gives it a sunny yellow glow, and when you mix that with roasted veg, plump raisins, crunchy almonds, and a lemony cumin dressing? It’s chaos — the good kind.

Why You’ll Love It

• Packed with warm spices and actual flavour (not the fake healthy salad vibe)
• Stores like a champ — better the next day
• You can eat it warm, cold, or in your car between errands (no shame)
• Great way to use up random veggies or herbs
• Naturally vegetarian, but plays well with any protein
• Super filling thanks to chickpeas and almonds

Ingredients

For the couscous:

• 1¾ cups vegetable or chicken broth
• ½ tsp ground turmeric
• 1 tbsp olive oil
• 1½ cups Moroccan-style couscous (not pearl)
• ½ cup raisins

Roasted veg & mix-ins:

• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 cups diced eggplant
• 1 small red onion, diced
• 4 cloves garlic, minced
• 2 carrots, peeled and grated
• 1 (14oz) can chickpeas, drained
• ½ cup chopped parsley
• ½ cup sliced almonds
• Olive oil
• Salt and pepper

Dressing:

• ⅓ cup extra virgin olive oil
• Juice of 1 lemon (zest optional)
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• Salt and pepper, to taste

How to Make It

Start with the couscous:

Bring broth, turmeric, and olive oil to a low boil. Stir in couscous, then cover and turn off the heat. Don’t peek! Let it sit for 5 minutes. Fluff with a fork, add raisins, and cover again so the steam plumps ’em up.

Roast the veg until golden and soft:

Preheat oven to 450°F (230°C). Spread bell pepper, eggplant, zucchini, onion, and garlic on two sheet pans (don’t crowd them). Drizzle with olive oil, season with salt and pepper, and roast for 15–18 minutes.

Shake up the dressing:

In a jar, combine olive oil, lemon juice, cumin, coriander, salt, and pepper. Lid on, give it a good shake. Taste and adjust until it sings.

Pull it all together:

In a big bowl, toss the couscous with roasted veg, grated carrots, chickpeas, parsley, and almonds. Drizzle the dressing all over and toss again until glossy and golden.

Eat it your way:

Serve warm, room temp, or cold. With grilled meat. Or straight out of the bowl with a spoon. No judgement.

Common Mistakes and How to Dodge Them

Couscous too mushy?
You probably simmered it. Don’t. Just pour the hot broth over it and let it steam, lid on, off heat.

Veggies soggy instead of roasted?
Overcrowding the pan traps steam. Spread them out, use two pans if needed.

Dressing feels flat?
Add more lemon juice or a pinch of salt. The citrus needs to punch through.

Too dry?
Drizzle more olive oil at the end. Couscous loves a bit of fat.

Storage and Reheating

Fridge:
Lasts up to 3 days in a sealed container. The flavours get better, actually.

Freezer:
Technically possible, but it’s not the same once thawed. Skip it if you can.

Reheat:
Microwave gently or eat cold. Both work.

Frequently Asked Questions

Can I use pearl couscous?
You can, but it takes longer to cook and won’t be as fluffy. Just adjust your cook time and ratio.

No raisins?
Swap for chopped dried apricots, currants, or even pomegranate seeds.

Want it spicier?
Add a pinch of cayenne or a bit of harissa paste to the dressing.

Can I make it vegan?
Already is, if you use veg broth. Just skip any add-on cheese or meat.

Nutrition Facts (Per Serving):

• Calories: 313
• Fat: 14g
• Carbs: 42g
• Protein: 7g
• Sodium: 229mg
• Sugar: 4g
• Fiber: 5g