Moroccan Couscous and Chickpea Salad
Writer: Evan Brooks | My Rating: 3.2/5 | Site Rating: 4.6/5
Long day, small appetite—Moroccan Couscous and Chickpea Salad promised comfort without chaos.
As it warmed, the kitchen smelled like buttery edges and warm vanilla. I resisted the urge to rush the heat, waiting for edges to color before moving anything.
Salt early, adjust late; it kept the flavors walking forward instead of shouting.
I plated one portion and boxed two for tomorrow; rhythm matters when you cook solo.
First forkful was warmer and more balanced than the ingredient list implied.
I’d pour a light red or a crisp pilsner; both cut the richness in a friendly way.
Microwave plus a quick skillet kiss brought it back to life on day two.
Next time I’d finish with lemon or a spoon of vinegar; brightness is the difference between fine and good.
A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.
If you’ve been Googling moroccan couscous and chickpea salad recipe, know that this one respects your time and your palate.
Bottom line: steady, satisfying, and worth repeating with tweaks.
