I’m so excited to share this Moroccan Spiced Pearl Couscous Salad with Tahini Dressing with you! It’s full of color, texture, and flavor, and it’s packed with nourishing ingredients that really make you feel your best. With roasted butternut squash, beet, creamy butter beans, and a vibrant tahini dressing, it’s a delicious lunch or side salad. Each serving delivers 24 g of protein, 26 g of fiber, and 9 mg of iron, making it a fantastic option for supporting your energy levels, digestion, and overall health. Plus, it’s meal prep friendly and holds up beautifully for a few days, making it a perfect choice for busy weeks!
Why I Love This Recipe (As a Nutritionist)
- Super High-Fiber: With 26 g of fiber per serving, this salad is excellent for digestive support and gut health.
- Iron-Rich: It contains 9 mg of iron per serving, helping support energy levels and immune function on a plant-based diet.
- Protein Boost: Each serving provides 24 g of plant-based protein, making it a satisfying and balanced meal.
- Colorful and Nourishing: Packed with roasted butternut squash, beet, spinach, cucumber, and mint, this salad offers a variety of vitamins and antioxidants for overall well-being.
- Perfect for Meal Prep: This pearl couscous salad holds up well in the fridge, making it a great option for easy, ready-to-go meals throughout the week.
Ingredient Notes
- Butternut Squash: A source of vitamin A and potassium, roasted butternut squash adds natural sweetness and a tender bite to this salad. You can substitute pumpkin or carrot if needed.
- Beet: Rich in antioxidants and naturally high in folate, beets bring a vibrant color and earthy flavor. Great to improve blood flow.
- Pearl Couscous: Also known as Israeli couscous, these small, chewy pasta pearls add heartiness. For a gluten-free version, use cooked quinoa instead.
- Butter Beans: Butter beans, also known as lima beans, are creamy, mild, and a fantastic plant-based protein source. You can also substitute them with chickpeas or cannellini beans.
- Harissa Paste: Harissa brings a spicy and smoky kick to the tahini dressing. If you prefer a milder dressing, reduce the harissa or substitute with a pinch of smoked paprika.
How to Make This Recipe (Summary)
Start by preheating your oven to 400°F (200°C). Prepare the butternut squash and beet by peeling and dicing them. Toss with ras el hanout, 2 tsp olive oil, and a pinch of sea salt, then spread on a lined baking tray. Roast the vegetables for 30 minutes, rotating halfway for even cooking.
Cook the pearl couscous by toasting it in ½ tsp olive oil with turmeric and a pinch of salt for 2 minutes. Add boiling water, cover, and cook according to package instructions, usually about 7 minutes. Rinse under cold water once cooked.
Make the dressing by blending or whisking together lemon juice, tahini, maple syrup, harissa paste, and water until smooth.
Assemble the salad by combining the roasted vegetables, butter beans, cooked couscous, cucumber, spring onions, spinach, mint, raisins, and pistachios in a large bowl.
Finish by drizzling with the tahini dressing, tossing everything together, and seasoning with sea salt flakes to taste. View recipe card below for detailed instructions.
Variations and Tips
- Gluten-Free Version: Swap the pearl couscous with cooked quinoa for a naturally gluten-free option.
- Extra Protein: Add roasted chickpeas or grilled tempeh on top to further boost the protein content.
- Mild Spice: Adjust the amount of harissa paste depending on your spice preference or substitute with a little smoked paprika for a milder version.
- Meal Prep Friendly: Keep the dressing separate until ready to eat to maintain the best texture in the salad.
- If you like this recipe, you’ll also love our Couscous Pomegranate Salad, or Moroccan-Inspired Nourish Bowl.
Why You’ll Love This Moroccan Spiced Pearl Couscous Salad TLDR
- High-Protein
- Fiber-Packed
- Meal-Prep Friendly
- Flavorful
- Vibrant
Moroccan Spiced Pearl Couscous Salad with Tahini Dressing
Ingredients
Salad
- 14 oz (400 g) butternut squash - peeled and diced
- 1 beet - peeled and diced, about 1 cup cubed
- 1 tbsp (5 g) ras el hanout
- 2.5 tsp (12.5 ml) olive oil - divided
- 1.5 cups (282 g) butter beans - cooked
- 1.75 oz (50 g) whole-grain pearl couscous - dried
- ¼ tsp (0.5 g) turmeric
- 1 cucumber - chopped
- 2 spring onions - thinly sliced
- 1 cup (30 g) baby spinach - roughly chopped
- ½ cup (22 g) fresh mint - finely chopped
- 2 tbsp (30 g) raisins
- 10 pistachios - roughly chopped
- sea salt flakes - to taste
Dressing
- 2 tbsp (30 ml) lemon juice
- 1.5 tbsp (22.5 g) hulled tahini
- 1 tbsp (15 ml) maple syrup
- 2 tsp (10 g) harissa paste
- 2 tbsp (30 ml) water
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the vegetables: Peel and dice the butternut squash and beet. On a large baking tray, lined with baking paper, toss them with ras el hanout, 2 tsp olive oil, and a pinch of sea salt. Bake on the middle rack of the oven for 30 minutes, rotating halfway, to ensure even baking. Allow to cool down slightly before.
- Prepare the couscous: In a small pot over medium heat, add ½ tsp olive oil, the pearl couscous, turmeric, and a pinch of salt. Toast for 2 minutes, stirring often. Add boiling water to cover the couscous, and cook covered, according to package instructions, usually about 7 minutes. Once cooked, rinse under cold water and set aside.
- Prepare the dressing: In a blender or small bowl, combine lemon juice, tahini, maple syrup, harissa paste, and water. Blend or whisk until smooth.
- Assemble: In a large bowl, combine the roasted vegetables and butter beans, cooked couscous, cucumber, spring onions, mint, spinach, raisins, and pistachios.
- Drizzle with the dressing, toss to coat, and finish with sea salt flakes to taste. Enjoy!
Notes
FAQ
It can be made gluten-free by substituting the pearl couscous with cooked quinoa.
It stays fresh for up to 3 days if stored in an airtight container. Keep the dressing separate if prepping ahead.
Yes, you can roast the vegetables without oil by using a splash of vegetable broth or water instead.
You can substitute harissa paste with a mix of smoked paprika and a pinch of cayenne for a similar smoky-spicy flavor.
Absolutely! Just store the dressing separately and toss right before serving for the best texture.
You’re going to love this Moroccan Spiced Pearl Couscous Salad with Tahini Dressing recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!