Moroccan Spiced Pearl Couscous Salad with Tahini Dressing

Overhead view of Moroccan Spiced Pearl Couscous Salad in a wooden bowl next to a cup of tahini dressing and mint leaves.

Moroccan Spiced Pearl Couscous Salad with Tahini Dressing

A hearty and nourishing salad made with pearl couscous, roasted veggies, and a creamy tahini dressing. Perfect served warm or at room temperature.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME30

TOTAL TIME50

Servings 2

Course Main Course, Salad

Cuisine Moroccan-Inspired

Keyword beetroot salad, butter beans, butternut squash salad, cucumber, easy healthy salad, high-protein salad, maple syrup, mint, pearl couscous salad, plant-based meal prep, spinach, spring onion, tahini, turmeric

Season Spring, Summer

Ingredients

Salad

14 oz butternut squash peeled and diced
1 beet peeled and diced, about 1 cup cubed
1 tbsp ras el hanout
2.5 tsp olive oil divided
1.5 cups cooked butter beans cooked
1.75 oz whole-grain pearl couscous dried
¼ tsp turmeric
1 cucumber chopped
2 spring onions thinly sliced
1 cup baby spinach roughly chopped
½ cup fresh mint finely chopped
2 tbsp raisins
10 pistachios roughly chopped
sea salt flakes to taste

Dressing

2 tbsp lemon juice
1.5 tbsp hulled tahini
1 tbsp maple syrup
2 tsp harissa paste
2 tbsp 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!

Video

Notes

Ras el hanout is a fragrant North African spice blend, often used in Moroccan cooking. It typically includes spices like cumin, coriander, cinnamon, paprika, turmeric, and ginger, creating a warm and earthy flavor. If you don't have ras el hanout, you can substitute it with a mix of cumin, coriander, paprika, and a pinch of cinnamon and ginger.

Gluten-free option: Substitute the pearl couscous with 1 cup of cooked quinoa.

Meal prepping tip: If preparing this for later, make sure that all the components are cold before combining. This will avoid the fresh greens and vegetables from wilting or softening.

Nutritional Information - Per Serving