Moroccan Couscous Salad on Blue Bowl
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4.36 from 14 votes

Easy Moroccan Couscous Salad with Raisins

This dish displays the classic flavours of Morocco in this easy Moroccan Couscous Salad with Raisins, for a simple to assemble salad. The citrus from the oranges is balanced from the sweetness of the raisins and saltiness of the feta. Always a crowd-pleaser, have it as a side or make it a main by adding chickpeas.
Prep Time10 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: Moroccan
Keyword: Easy Couscous Salad, Healthy Couscous Salad, Moroccan Couscous Salad with Feta, Moroccan Couscous Salad with Orange
Servings: 4
Calories: 329kcal
Author: Rachel Dickens, RD


  • 1/4 cup raisins
  • 1 cup vegetable stock organic
  • 1 cup couscous dry
  • 1 tbsp olive oil extra virgin (+ 2 tsp extra)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tsp curry powder
  • 2 oranges finely grated zest only
  • 1 tbsp maple syrup
  • 1 orange segmented or chopped into 2 inch cubes
  • 2 tbsp fresh orange juice
  • 1/2 cup crumbled feta organic
  • salt to taste
  • black pepper ground
  • 1/2 cup parsley chopped (optional)


  • Bring the vegetable stock to a boil in a small saucepan. Remove from heat and add couscous. Stir to ensure all the couscous is covered. Cover and let sit for 5 minutes.
  • Add 1 tbsp olive oil to the couscous and fluff with a fork. Set aside.
  • Heat 2 tsp of olive oil in a frying pan over medium heat. Add onion and cook for about 2 to 3 minutes. Add garlic, curry and orange zest and cook for a further 1 minute.
  • Remove from heat and stir through maple syrup. Add this mixture to the couscous.
  • Next chop the orange segments and add them, along with the raisins, orange juice and crumbled feta, to the couscous mixture.
  • Season with salt and pepper to taste. Option to serve with a garnish of fresh chopped parsley.


Try it with chopped dates or dried apricots in place of raisins.
Make it vegan by omitting the feta cheese, replacing this with chopped olives for added savouriness.
Make it a main by adding one can of drained and rinsed chickpeas along with the feta and oranges.
Recipe Adapted from Julie Goodwin Cookbook - Master Chef Australia.


Calories: 329kcal | Carbohydrates: 52.7g | Protein: 9g | Fat: 10g | Saturated Fat: 3.6g | Sodium: 257mg | Potassium: 345mg | Fiber: 4.5g | Sugar: 16.3g | Vitamin C: 52mg | Calcium: 144mg | Iron: 1mg