Couscous salad in handmade ceramic serving dish

Recipe: Moroccan couscous salad for sharing

Summer is here which means it’s time for BBQs, picnics and outdoor get-togethers, so we thought we’d share a recipe for a Moroccan couscous salad! This salad is the perfect summer dish to be served on any summer day and will soon become a favourite amongst your family and friends. It really is delicious!

We have used a recipe from BBC Good Food but adapted it slightly to make it heartier and tastier! We love serving this bright Moroccan couscous salad in our handmade serving bowl and once on the table, this dish looks (and tastes) like a real show stopper. 

Prep: 15 mins | Serves 4

  • 200ml chicken or vegetable stock, freshly boiled
  • ¼ tsp turmeric powder
  • 200g couscous, dried
  • juice 1 orange
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • ½  tsp ground cumin
  • ½  tsp ground coriander
  • ¼  tsp ground cinnamon
  • 150g pack pomegranate seeds
  • 240g chickpeas, drained
  • 2 tbsp raisins
  • 2 tbsp cranberries
  • A handful of chopped herbs (we used mint, parsley and coriander)
  • A handful of mixed leaves (we used spinach and rocket)

Place the turmeric in the freshly boiled stock and stir to dissolve. Put the couscous in a shallow bowl, and pour the stock mixture. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. 


Whilst the couscous is steaming, make the dressing. In a small bowl, whisk together the orange juice, white wine vinegar, olive oil, crushed garlic, spices and a pinch of salt. 


Once the couscous has absorbed all the liquid and swelled up, ruffle with a fork to separate the grains. Then, stir through the pomegranate seeds, chickpeas, raisins, cranberries, herbs, mixed leaves and the dressing. Season well and serve in our serving bowl from the Curwen Collection. 

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