Moroccan Couscous Salad combines the earthy, nuttiness of couscous with the bold flavors of the kiwano vinaigrette. Light and fluffy couscous is tossed with shallot, tomato, toasted almonds, and parsley. The star of this dish is the kiwano or horned melon pulp in the vinaigrette that ties this dish together. Kiwano pulp is whisked with ripe tamarind pulp, spices, and olive oil. The Moroccan couscous soaks up the aromatic blend of spices in the tangy vinaigrette, resulting in a dazzling fusion of flavors and textures. This salad makes a great side dish, a light lunch, or a refreshing summer treat!
I tried the Moroccan Couscous Salad at a stall in one of the local farmers’ markets. The salad was made with lemon vinaigrette and topped with grilled eggplant. I recreated it with the horned melon vinaigrette. My daughter was visiting home that weekend. She suggested that I could pulse and strain the kiwano in the vinaigrette instead of using it with the seeds. My family and I loved this variation and put the melon to nutritiously good use. I have kept this recipe simple and easy to make and served it as a side dish with grilled meat or veggies.
What is kiwano or horned melon?
Kiwano, or horned melon, is a native of the southern region of Africa. It is a visually striking fruit with orange-yellow skin and spikes that resemble a horned ball. Its bright green jelly-like flesh has notes of flavors ranging from lime, kiwi, cucumber, and a hint of banana. The seeds are edible and are usually enjoyed raw. Its high vitamin C content, antioxidants, and hydration properties make it an excellent choice in salads, juices, and desserts.
How is Moroccan couscous different from pearl couscous?
Moroccan couscous is a tiny, delicate grain that results in a soft, airy texture when steamed or cooked. They are mostly used in North African dishes in tagines, salads, or as a side. Pearl couscous is larger and bead-like, resulting in a chewier texture. Its larger size and long cooking time (10-12 minutes) make it an ideal substitute for pasta or rice dishes. It can be used in salads or as a side dish.
Frequently Asked Questions:
1.How do I cook couscous in the rice cooker?
Add 1/2 cup of couscous and 1/2 cup of water with a pinch of salt to the rice cooker, and select the ‘rice’ mode to cook the couscous. Turn it off once it changes to the ‘keep warm’ mode. If using the stovetop method, boil 1/2 cup of water or broth with a pinch of salt, add 1/2 cup of couscous, and turn off the heat. Cover the pot with a lid and let it sit for 5 minutes. Fluff up the couscous with a fork. Feel free to add a teaspoon of olive oil to the water.
2. Can I add grilled vegetables to this Moroccan Couscous Salad?
You can add chopped, roasted veggies like eggplants, carrots, peppers, or fresh cucumber. Other proteins that you can add are grilled chicken or shrimp.
3. What other grains can I use instead of couscous?
Swap out the couscous for quinoa, bulgur, rice, or farro for some gluten-free options.
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Ingredients:
- For the kiwano vinaigrette: kiwano juice pulsed and strained, tamarind pulp (or use lemon juice), extra virgin olive oil, cumin and cayenne pepper powder (or add paprika), ginger
- For the salad: Moroccan couscous, cooked chickpea (or use canned), shallot, tomato, toasted almonds, parsley (or use cilantro)
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to make the Moroccan Couscous Salad:
- Prepare the kiwano vinaigrette: Scoop out the kiwano flesh, pulse it in a blender, and strain it.
2. Add the remaining ingredients for the kiwano vinaigrette to a bowl and whisk them.
3. Make the salad: Place the salad ingredients in a bowl. Use a wooden fork and spoon and mix them.
4. Drizzle the kiwano vinaigrette and toss until combined.
5. Serve warm or cold, garnished with parsley.
Tips:
- Do not overcook the couscous. You can steam it, add it to boiling water, and turn off the heat or cook it in a rice cooker. Turn off the rice cooker once it switches to the warm mode to prevent the couscous from getting browned on the bottom.
- Add enough vinaigrette to the couscous without drenching the Moroccan Couscous Salad. The couscous will absorb some of the liquids, so taste test and adjust according to your preference.
- Fresh veggies will make the salad crisp while toasted almonds will give it a satisfying crunch.
Serving suggestions:
Serve the Moroccan Couscous Salad with falafel, roasted veggies, hummus, or tzatziki.
Storage:
Keep the kiwano vinaigrette separate in the refrigerator for 2-3 days and drizzle it until ready to be served. Dressing the salad before serving will help maintain the freshness of the ingredients.
Other salads that you might like:
- Moroccan Cauliflower Recipe
- Roasted Beet and Fennel Salad
- Radicchio Salad Recipe
- Tabbouleh With Quinoa
- Shirazi Salad Recipe
Moroccan Couscous Salad
Equipment
- blender, bowl, by hand
Ingredients
For the kiwano vinaigrette:
- ¼ cup kiwano juice pulsed and strained
- 1 tbsp tamarind pulp
- 1 tbsp olive oil extra virgin
- ½ tsp cayenne powder
- ¼ tsp cumin powder
- ½ tsp ginger minced
- ¾ tsp salt
For the Moroccan Couscous Salad:
- 1 cup couscous cooked with salt
- ½ cup chickpea cooked
- 1 shallot chopped
- 1 tomato deseeded, chopped
- 2 sprig parsley chiffonade
- 2 tbsp toasted whole almond chopped
Instructions
How to make the kiwano vinaigrette:
- Prepare the ingredients.
- Scoop out the kiwano flesh, pulse it in a blender, and strain it.
- Add the remaining ingredients for the kiwano vinaigrette to a bowl and whisk them.
How to make the Moroccan Couscous Salad:
- Place the salad ingredients in a bowl. Use a wooden fork and spoon and mix them.
- Drizzle the kiwano vinaigrette and toss until combined.
- Serve warm or cold, garnished with parsley.
Notes
- Do not overcook the couscous. You can steam it, add it to boiling water, and turn off the heat or cook it in a rice cooker. Turn off the rice cooker once it switches to the warm mode to prevent the couscous from getting browned on the bottom.
- Add enough vinaigrette to the couscous without drenching the Moroccan Couscous Salad. The couscous will absorb some of the liquids, so taste test and adjust according to your preference.
- Fresh veggies will make the salad crisp while toasted almonds will give it a satisfying crunch.
Nutrition
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