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Moroccan Couscous Salad

Moroccan Couscous Salad


  • 1 1/2 cups chicken broth
  • 1/3 cup currants
  • 1 teaspoons curry powder
  • 3/4 teaspoons ground cumin
  • 1 cup couscous
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons plus 1/2 cup whole natural almonds, toasted
  • 1/4 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1/2 cup almond or vegetable oil
  • 1/4 cup chopped parsley
  • Romaine lettuce leaves
  • 2 tomatoes, cut into 1/4-inch thick rounds



Combine chicken broth, currants, curry powder and cumin in medium saucepan; bring to a boil. Remove from heat; stir in couscous and green onions. Cover and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2 Tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil; blend until thoroughly mixed. Toss cooled couscous with dressing, remaining 1/2 cup almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato rounds to sides of platter and mound couscous in center to serve.

Nutritional Analysis

Per serving for 8 servings:

Calories 398
Fat 26g
Saturated 2.2g
Monounsaturated 17.5g
Polyunsaturated 5.2g
Carb 34g
Protein 9g
Cholesterol 0mg
Fiber 5g
Calcium 65mg
Magnesium 63mg
Sodium 266mg
Potassium 432mg
Vitamin E 11.2mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California