This Moroccan Salad with Curry Lime Vinaigrette is outrageously flavorful and packed with feel-good ingredients. Kale, grapes, saffron pearl couscous, carrot, and cilantro all contribute to this delicious salad!
A Lunchtime Favorite
Alright, everyone. Today’s recipe is a special one.
When I worked downtown Minneapolis regularly (as opposed to my current state, working remotely), the lunch rush was real. In Minneapolis everything is connected by skyway, making getting around simple if ever there’s inclement weather (which is often around here). That said, there was always one lunch spot that I would frequent: a salad spot called Green and The Grain. If you’ve been there, you know that they have some of the most delicious and unique homemade chopped salads in town. My go-to order was their Moroccan Salad which is precisely what this recipe is a dupe for! It includes so much flavor and feel-good ingredients, and while I’m THRILLED to have made a substitute, nothing beats the original. Be sure to pay them a visit and try this amazing salad out yourself to see how my recipe compares!
What's In A Moroccan Salad?
The ingredients in this salad are such a unique combination of flavors and textures. When mixed together, every single bite is better than the last! This salad includes:
- Mixed greens AND kale. I love the difference in texture and the flavor each provides.
- Saffron couscous. Pearl couscous is used here as opposed to the smaller traditional couscous. It gives heartiness to the salad.
- Grapes. A sweet pop in each bite that you didn’t realize a salad needs.
- Fresh crunchy veg. Carrot and red pepper offer flavor, freshness, and beautiful color.
- Cilantro. So much brightness! f you aren’t a fan, feel free to omit.
- Pita chips and sliced almonds. The different crunchy texture is unreal. The pita chips act as croutons lending toasty flavor.
Lastly, the hardest part of this salad to crack is the curry lime vinaigrette. I think Green and The Grain keeps their recipe close to the vest, and rightfully so: it’s beyond mouthwateringly delicious, offering the perfect amount of spicy tanginess to the already flavorful salad. My version comes pretty dang close, featuring lime juice, grapeseed oil, curry powder, and garlic.
Your New Favorite Lunch
This salad beats lunchtime boredom and may just become your new go-to. As I said above though, be sure to pay Green and The Grain a visit to try the original out for yourself. Nothing but admiration for everything this amazing business does. Check out their Instagram page for information on where their food truck is each week: they rotate locations for pickup!
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Moroccan Salad with Curry Lime Vinaigrette
Ingredients
For the salad:
- 2 cup mixed greens, chopped
- 1 stalk kale, leaves stripped and chopped
- 1/3 cup shredded carrot
- 2 Tbsp green onion
- 1/3 cup red grapes, halved
- 1/4 cup red pepper, chopped
- 1/4 cup cilantro leaves, chopped
- 2 Tbsp sliced almonds
- Handful crushed pita chips, add more to your liking
For the saffron pearl couscous:
- 1 cup pearl couscous
- 1 1/2 cups water
- Small pinch saffron
For the curry lime vinaigrette:
- 2 Tbsp lime juice
- 4 Tbsp grapeseed oil, or other neutral tasting oil
- 1 Tbsp curry powder
- 1 clove garlic, minced
- 1/2 tsp salt
Instructions
For the saffron pearl couscous:
- Start by making the saffron couscous. Place 1 1/2 cups of water in a saucepan and bring to a boil. Add the couscous and a small pinch of saffron. Reduce the heat and cover. Cook for 15 minutes over low heat, checking to ensure there is enough water to completely cook the couscous.
For the curry lime vinaigrette:
- As the couscous cooks, make the curry lime vinaigrette. Combine all ingredients in a glass jar with a lid. Shake completely to combine.
To arrange the salad:
- Add all salad ingredients to a large bowl. This is a chopped salad, so be sure each ingredient is uniformly chopped!
- Add a spoonful of the cooled saffron couscous. You'll have more than is needed for one salad, which is good - you'll want to make this one again!
- Drizzle with dressing. Again - you'll have more dressing than you need for one salad, so reserve for tomorrow! Start with about 2 tablespoons of dressing and adjust to your liking. Toss completely to combine!