Moroccan Carrot Salad at Home

Moroccan Carrot Salad is full of flavor with roasted carrots, chickpeas, garlicky couscous, and a citrus dressing in every bite.

author’s note

The Salad That Finally Got Me Out of My Lunch Rut!

Lately I’ve been in a real rut with lunches. I’ll find one thing I like and then eat it every day until I’m totally sick of it. Snickerdoodles or Chocolate Muffins sound way more exciting, but I know I need something that actually fuels me through the afternoon. That’s when meal prepping comes to the rescue.

The trick is finding meals that still taste amazing by day four, don’t take forever to throw together, and feel a little different from my usual salads or wraps. That’s exactly why I created this Moroccan Carrot Salad. It’s flavorful, colorful, and makes me look forward to opening up my lunch containers each day. Even if you’re not into meal prep, it’s hearty enough to stand as a main dish dinner or a fresh side for gatherings.

How To Make Moroccan Carrot Salad:

1. Mix the spices: Combine cumin, coriander, paprika, cinnamon, garlic powder, and salt.
2. Roast carrots & chickpeas: Toss each with olive oil and part of the spice mix, roast.
3. Cook couscous: Follow package directions, then mix in remaining spices.
4. Shake the dressing: Orange and lemon juice, oil, and a pinch of spice mix in a jar.
5. Assemble: Layer couscous, veggies, chickpeas, toppings, and drizzle with dressing.

Quick Tip

Be sure to use pearled couscous here. Moroccan couscous cooks too fast and won’t give the same texture.

Once you make this salad, you can serve it right away or meal prep it.

How To Meal Prep This Salad:

• Divide into four meal prep containers.
• Store dressing, almonds, and currants separately in small cups or bags.
• Add herbs fresh each day for best flavor.
• Keeps for up to 4 days in the fridge (without dressing).

Storage

This Moroccan carrot salad stays fresh for up to 4 days when stored in airtight containers with dressing on the side. Add toppings right before serving to keep them crunchy.

More Couscous Inspired Recipes:

Salads

Greek Couscous Salad (Meal Prep Option)

Salads

Italian Couscous Salad (Meal Prep Option)

Seafood

Shrimp Couscous

Salads

Kale Couscous Salad

Variations

• Creamy Twist: Add a dollop of plain Greek yogurt on top the Moroccan carrot salad.
• Greens Upgrade: Toss with arugula, spinach, or kale.
• Nutty Boost: Use honey-roasted almonds or pistachios.
• Spice Kick: Add harissa or chili flakes to the dressing.

Ingredients

• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 2 (15-ounce) cans chickpeas (drained and rinsed)
• 1-1/3 pounds carrots (4 to 6 large carrots, sliced into 1/2-inch thick rounds)
• 1/4 cup olive oil (divided)
• 2 (4.7-ounce) packages Pearled Couscous Mix (I use one made by Near East, roasted garlic and olive oil flavored)
• 1/4 cup olive oil
• 1 large lemon
• 1 large orange
• 1-1/2 tablespoon honey
• Honey roasted almonds
• Dried currants
• Fresh herbs (as desired; I like fresh parsley and mint)
• A few handfuls fresh arugula (skippable)

Method

1. Heat oven to 400°F. Position oven racks to the middle two positions. Toss together the seasonings: chili powder, cumin, ground turmeric, garam masala, salt, ground cinnamon, and cayenne pepper in a small bowl. Stir to combine.
2. On a large sheet pan, spread out (in an even layer, avoid overlapping) the drained, rinsed, and completely dried chickpeas. Add 2 tablespoons oil and 1 tablespoon of the seasoning mix. Toss to coat.
3. Peel carrots and slice into 1/2-inch rounds (cut large rounds in half to form moons). On another large tray, spread out (in an even layer to avoid overlapping) the cut carrots. Add 2 tablespoons oil and 1 tablespoon of the seasoning mix. Toss to coat.
4. Place carrots on the higher oven rack and chickpeas on the rack directly below. Roast for 15 minutes, then remove both trays, stir/flip chickpeas and carrots, and return to the oven for another 12–18 minutes or until carrots are crisp-tender and chickpeas roasted. Remove and keep nearby.
5. While veggies are roasting, prepare couscous according to package directions.
6. Zest and juice lemon and orange to get 1 teaspoon lemon zest, 1/2 teaspoon orange zest, 3 tablespoons lemon juice, and 1/4 cup orange juice. Add these in a mason jar with the olive oil, honey, and 1 tablespoon seasoning mix. Add any leftover seasoning mix to the cooked couscous. Seal the jar and shake dressing to combine. Taste and add additional salt if needed.
7. To serve: Add couscous to a large bowl. Top with roasted carrots and chickpeas. Toss with dressing (see note 1), almonds, and currants. Add fresh herbs and/or arugula to desired preference and enjoy!