Couscous salad with seasoned carrot and palm cabbage

Recipe by Damaris Beems
0.0 from 0 votes
Course: Moroccan, Recipe


Prep time


Cooking time


Total time



The carrot is well and firmly seasoned, so it’s super tasty. And the palm cabbage gives colour, bite and flavour. The pickled lemon gives it that typical Moroccan feel. Lovely in the summer. Lovely in the winter. Always.


  • 250 gram couscous

  • 3 spring onions

  • 250 gram carrot

  • 1 Lemon

  • 4 cloves garlic

  • 1-2 Preserved lemons

  • 100 gram palm kale (or kale)

  • 2 table spoon cumin seeds, ground coriander seeds

  • 1 table spoon round ginger

  • 1-2 green chili peppers

  • 1 bouquet Fresh coriander and a bunch of fresh mint

  • olive oil

  • salt and pepper


  • Soak the couscous according to the instructions on the package. Add some more lemon juice and salt and pepper. Stir well.
  • Scrape the carrot and cut into nice diagonal slices. Fry them in plenty of olive oil. Add the finely chopped garlic and after 5 minutes the spices. Stir well. If it feels too dry, you can add some more olive oil. The carrot is ready when it is al dente. Not too hard anymore, but certainly not too soft either.
  • Finely chop the spring onion into rings and the pickled lemons. Spoon them into the couscous.
    Wash the palm kale or kale and chop finely.
    Also stir through the couscous.
    Finely chop the coriander and mint leaves.
    Stir everything into the couscous.
  • Now stir in the carrot at the end.

We bring vegan cooking to the next level

Tag on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook


Submit a Comment