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This beautifully golden Carrot Couscous Salad
Heat oil in a large skillet over medium heat. Add the couscous and stir occasionally until it toasts lightly, about 3 minutes.
Stir in the carrots and continue to saute until they begin to soften, about 3 minutes.
Stir in the water, paprika, cumin, garlic, salt and pepper. Cover skillet and allow to simmer until the couscous is tender and all the liquid is absorbed, about 10 minutes.
Turn off the heat and stir in the parsley and red wine vinegar. Taste and add salt and pepper if necessary.
Store any leftover carrot couscous salad in an airtight container in the refrigerator.
Recipe Notes
Be sure to use the larger Israeli couscous (aka Pearl couscous) when making this dish. Israeli couscous is much larger than regular couscous—about the size of lentils or small peas. Toasting the couscous will help it keep its shape after simmering.
Serving size: ½ cup
4 *PointsPlus (Old plan)
Nutrition Facts
Moroccan Carrot Couscous Salad
Amount Per Serving (1 /2 cup)
Calories 140Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 25.9g9%
Fiber 2.5g10%
Protein 4.1g8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Moroccan
Keyword: couscous carrot salad, pasta carrot salad, shredded carrot couscous
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