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Moroccan Couscous (or Farro) Salad with Chickpeas and Dates

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Moroccan Couscous (or Farro) Salad with Chickpeas and Dates

Moroccan Couscous (or Farro) Salad with Chickpeas and Dates

Jessica Braider
This salad is open to countless variations—consider adding cooked chicken or shrimp, cucumbers, tomatoes, olives, red onions, or sundried tomatoes. Scramble recipe tester Debbie F. said, “Wow! The salad was fab-o-la! Everyone loved it!”
4 from 1 vote
Prep Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine African, Moroccan
Servings 6 servings


  • 8 oz. Israeli or pearled couscous (use wheat or gluten-free, if needed), or use farro for a whole grain option
  • 15 oz. canned chickpeas (garbanzo beans)(or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can), drained and rinsed
  • 2 carrots quartered lengthwise and sliced
  • 1/4 cup sliced almonds lightly toasted
  • 4 dried dates halved and chopped
  • 1 1/2 cups cooked and diced chicken breast optional
  • 1/4 cup fresh mint coarsely chopped
  • 1/2 - 1 lemon to taste, juice only, about 1/4 cup
  • 2 Tbsp. extra virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. ground cumin
  • 1 tsp. honey
  • 1/2 cup crumbled feta cheese optional


  • Cook the couscous according to the package directions, fluff it, and remove it from the heat.
  • Meanwhile, in a large bowl, preferably one with a cover, combine the chickpeas, carrots, almonds, dates, and mint.
  • Make the dressing by whisking together the lemon juice, oil, salt, cumin, and honey.
  • Add the cooked couscous to the bowl, and toss everything with the dressing. Gently stir in the cheese, if desired, and refrigerate the salad for 30 minutes or up to 2 days.


Do Ahead or Delegate: Cook the couscous, cook the chickpeas if using dried, quarter and slice the carrots, toast the almonds, halve and chop the dates, chop the mint, juice the lemon, prepare the salad dressing, crumble the feta cheese if using and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 1/8 – 1/4 tsp. cayenne pepper and a pinch of ground cinnamon to the dressing; add kalamata olives to the salad.
Tip: Got leftover mint? Make mint tea! Bring 2 cups of water to a boil, add 15 or so mint leaves, allow it to steep for 3 - 5 minutes, add a little bit of sugar or honey if you like your tea sweet, and enjoy!
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 346, Total Fat: 10g, 15%; Saturated Fat: 3g, 13%; Cholesterol: 11mg, 3.5%; Sodium: 553mg, 23%; Total Carbohydrate: 50g, 16.5%; Dietary Fiber: 4g, 16%; Sugar: 7g; Protein: 11g
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
4 from 1 vote
Recipe Rating


Tuesday 26th of April 2022

Loved the flavor combinations! I did roast my chickpeas, i think without this would have been too mushy of a texture.

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