Spice Bazaar

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Moroccan Couscous Salad

Added on
Prep 5 min.
Cooking 15 min.
Total 20 min.
Yield Makes 4 Cups

Place water, olive oil and MOROCCAN BLEND in a medium saucepan. Bring to a boil and stir in the couscous. Cover and turn off heat. Let it sit for about 10 minutes until water is absorbed. Stir lightly with a fork to fluff and let it cool, uncovered, for several minutes. Meanwhile, place the remaining ingredients in a medium bowl. When the couscous is ready, add it to the bowl and toss to mix. Moroccan Couscous Salad may be served at room temperature or cold.


  • 1 1/4 c Water
  • 1/4 c Olive Oil
  • 2 tsp Moroccan Blend
  • 1 c Couscous
  • 6 Calamata Olives, pitted and quartered
  • 1/2 c frozen Peas, defrosted
  • 1/4 c chopped Parsley
  • 1/4 c diced Red Pepper
  • 2 tbsp Currants
  • 1/2 c canned Garbanzo Beans, drained