Description
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.
Ingredients
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)
Instructions
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.
In a small bowl or jar, whisk together the olive oil, lemon juice, cumin, cinnamon, honey, salt, and pepper until well blended.
Add the chickpeas, vegetables, dried fruit, and herbs to the couscous. Pour over the dressing and toss gently until everything is evenly coated.
Top with toasted nuts or seeds and extra herbs before serving. Enjoy at room temperature or chilled.