Mary Berry Moroccan Salad

This Mary Berry Moroccan Salad is a beautifully spiced, colorful dish packed with texture, flavor, and nourishing ingredients. Combining fluffy couscous or bulgur wheat with chickpeas, vibrant vegetables, dried fruits, and a zesty North African-inspired dressing, it’s perfect as a side or a light vegetarian main. Inspired by Mary Berry’s simple yet elegant approach, this salad is ideal for summer meals, potlucks, or a healthy lunch.

What is Mary Berry’s Moroccan Salad?

Mary Berry’s Moroccan Salad is a Middle Eastern–inspired grain salad made with couscous or bulgur wheat, roasted or raw vegetables, chickpeas, dried fruits like apricots or raisins, and fresh herbs. It’s brought together with a citrus-spice dressing made from olive oil, lemon, cumin, and cinnamon—delivering sweet, savory, and tangy notes in every bite.

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• Jamie Oliver Canapés
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• Jamie Oliver’s Mascarpone Cheesecake

Why You Should Try This Recipe

• Nutritious and Filling – Great balance of carbs, fiber, and protein
• Bursting with Flavor – Sweet, savory, herby, and spicy all in one
• Perfect for Meal Prep – Keeps well and tastes better with time
• Versatile – Serve as a side, main, or picnic dish
• Easy to Customize – Add meat, tofu, or extra veggies as needed

Ingredients Needed to Make Mary Berry’s Moroccan Salad

For the salad:

• Couscous or Bulgur Wheat (150g / 1 cup dry)
• Boiling Water or Vegetable Stock (200ml / just under 1 cup)
• Cooked Chickpeas (1 can, drained and rinsed)
• Red Bell Pepper (1, finely diced)
• Carrot (1, grated or julienned)
• Red Onion (½, finely chopped)
• Cucumber (½, diced – optional)
• Dried Apricots or Raisins (¼ cup, chopped)
• Fresh Parsley (1 handful, chopped)
• Fresh Mint (optional, for extra freshness)
• Toasted Almonds or Pine Nuts (2 tbsp, for crunch)

For the dressing:

• Olive Oil (3 tbsp)
• Lemon Juice (2 tbsp, freshly squeezed)
• Ground Cumin (1 tsp)
• Ground Cinnamon (½ tsp)
• Honey or Maple Syrup (1 tsp)
• Salt and Black Pepper (to taste)

Equipment Needed

• Large mixing bowl
• Small bowl or jar for dressing
• Measuring cups/spoons
• Fork (to fluff the couscous)
• Chopping board and knife

Instructions to Make Mary Berry’s Moroccan Salad

Step 1: Prepare the couscous or bulgur wheat

Place couscous or bulgur in a large bowl. Pour over boiling water or hot stock, cover with a plate, and let it steam for 5–10 minutes. Fluff with a fork once all the liquid is absorbed.

Step 2: Make the dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, cumin, cinnamon, honey, salt, and pepper until well blended.

Step 3: Combine the salad

Add the chickpeas, vegetables, dried fruit, and herbs to the couscous. Pour over the dressing and toss gently until everything is evenly coated.

Step 4: Garnish and serve

Top with toasted nuts or seeds and extra herbs before serving. Enjoy at room temperature or chilled.

What Goes Well With Mary Berry Moroccan Salad

• Grilled Chicken or Lamb – Complements the spices perfectly
• Falafel or Kofta – A great plant-based pairing
• Flatbread or Pita – For scooping and serving
• Yogurt or Tzatziki – Adds a creamy contrast
• Roasted Cauliflower or Aubergine – For extra depth
• Mint Tea or Citrus Water – Refreshing alongside the salad

Expert Tips for the Best Moroccan Salad

• Use Stock for Extra Flavor – Infuses the grains with depth
• Chop Veggies Small and Evenly – For a uniform bite
• Let It Sit Before Serving – Flavors intensify with time
• Toast Nuts or Seeds – Adds nuttiness and crunch
• Balance Sweet and Tangy – Adjust lemon and honey to taste

Easy Variations of Mary Berry’s Moroccan Salad

• Add Feta or Goat Cheese – For a creamy, salty element
• Include Roasted Veggies – Such as courgette or squash
• Make It Spicy – Add harissa paste or chili flakes
• Swap Couscous for Quinoa or Freekeh – For a gluten-free base
• Add Grilled Halloumi – For a protein-rich vegetarian main

Best Practices to Store Leftovers

• Refrigerate in Airtight Container – Keeps fresh for up to 3 days
• Serve Chilled or at Room Temp – Best when slightly rested
• Stir Before Serving – Redistribute dressing and flavors
• Avoid Freezing – Ingredients may lose texture
• Keep Nuts Separate Until Serving – Maintains crunch

Nutrition Value (per serving, based on 4 servings)

• Calories: ~320
• Carbohydrates: ~40g
• Protein: ~9g
• Fat: ~14g
• Fiber: ~6g

FAQs

Can I make Moroccan salad ahead of time?

Yes. This salad actually tastes better after resting for 1–2 hours, allowing the flavors to blend. Store in the fridge and stir before serving.

Can I use quinoa instead of couscous?

Absolutely. Quinoa, freekeh, or bulgur wheat can all be used as a base, especially if you’re looking for a gluten-free alternative.

What protein can I add to make it a complete meal?

For a heartier version, add grilled chicken, lamb kofta, chickpeas, or feta cheese. All pair well with the spices and herbs in the salad.

How long will Moroccan salad last in the fridge?

When stored properly in an airtight container, it can last up to 3 days. Keep any nuts or fresh herbs separate until ready to serve for the best texture.

Final Words

This Mary Berry Moroccan Salad is a delightful mix of color, texture, and warm spice. It’s the kind of dish that impresses at the table yet is incredibly simple to put together. Serve it as a vibrant side or a standalone meal—either way, it’s sure to become a staple in your healthy recipe rotation.

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