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A bowl of Moroccan couscous pasta salad, ready to enjoy.

Moroccan Couscous Pasta Salad Recipe

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Take a fresh approach to a traditional favorite using this recipe for Moroccan couscous pasta salad.
Course lunch
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 8 servings
Calories 288
Author Cheryl Najafi



  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 3 Tbsp extra virgin olive oil
  • 1 1/2 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp onion powder
  • 1/2 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper


  • 1 Tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cups couscous pearl, sometimes called Israeli couscous
  • 2 1/4 cups water
  • 1/2 cup carrot finely, chopped
  • 1/2 cup petite peas frozen, defrosted
  • 1/2 red bell pepper finely diced
  • 1/2 cup pine nuts toasted
  • 2 Tbsp fresh parsley chopped
  • salt and pepper to taste


  • In a small bowl, stir together all ingredients for the dressing then set aside. Place a large saucepan or skillet with a tight-fitting lid over medium-high heat. Add oil and diced onion then cook until onion is browned and well-caramelized.
  • Add pearl couscous and water and bring to a boil. Reduce heat, cover and simmer for 8–9 minutes, stirring occasionally until water is absorbed and pasta is tender. Remove from heat then set aside to cool until room temperature or slightly warm.
  • Transfer couscous to a large bowl and add dressing. Stir to break up couscous and coat the ingredients with dressing then add carrot, peas, bell peppers, pine nuts and parsley. Stir to combine then season to taste with salt and pepper. Serve at room temperature.


Warm spices like cumin, ginger and cinnamon create a unique flavor in our Moroccan couscous pasta salad recipe!


Calories: 288kcal | Carbohydrates: 38g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 208mg | Potassium: 114mg | Fiber: 3g | Sugar: 2g