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Mary Berry Moroccan Salad

Mary Berry Moroccan Salad
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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

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-moroccan-salad/