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A closeup view of the finished Moroccan Couscous Salad

Moroccan Couscous Salad

  • Author: Alana Haldan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan



  • 3 cups water
  • 2 cups pearl couscous
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp ground black pepper
  • 1 pint cherry tomatoes, halved
  • 3 celery ribs, diced
  • 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
  • 1/4 cup capers, drained
  • 1 large shallot, minced (about 1/4 cup)
  • 1 preserved lemon, rinsed and seeds removed, finely chopped


  1. Bring water to a boil in a large saucepan, then add couscous and salt. Return to a boil, then reduce heat to maintain a simmer. Cover and cook until tender, about 15 minutes. Drain off any excess water if necessary.
  2. Place cooked couscous in a large bowl and immediately add garlic, stirring well to combine. Let cool for 5 minutes.
  3. Meanwhile, add lemon juice, olive oil, and black pepper to a small bowl and whisk to combine. Set aside.
  4. Add tomatoes, celery, artichoke hearts, capers, shallot, and preserved lemon to couscous and toss to combine.
  5. Drizzle dressing over the couscous and stir to combine.