Tasty Chopped Moroccan Salad
Tasty and nutritious, this unique Moroccan Salad is flavored with curry and lime. Delicious as a complete dinner salad or as a side salad.
Last month my husband and I took a really fun road trip! We drove all the way from Wisconsin out to Seattle to visit our daughter and son-in-law. About 5000 miles in all!
We made lots of really fun stops along the way–at places like Badlands and Yellowstone National Park. And we got to spend a few fun days visiting in Seattle. Follow my Instagram for the upcoming travel reels if you’re interested!
Now one of the food highlights of the trip was a Moroccan Salad they served us. From the restaurant Green and the Grain in Minneapolis by way of the So Glad You Liked It blog, they changed it slightly and I changed it a little more.
Their addition was some chicken, which was great for making it a complete dinner salad. Then I swapped out the couscous for healthier wheat berries and omitted the pita chips for some additional carb reduction. Finally, I used pistachios instead of sliced almonds to add back some crunch in place of the pita chips.
Why You’ll Love This!
Tasty and Healthy. With a variety of flavorful veggies and a homemade curry dressing, this Moroccan Salad is good for your body and soul!
Easy. I cooked the chicken the day before, then chopped most of the vegetable in a food processor for a super easy meal.
A Meal in One. With 2-3 servings of vegetables and some healthy protein and carbs, this is all you need for a meal.
What You’ll Need
Ingredient Notes
- Chopped mixed greens, chopped kale, chopped cilantro. These are the main base for the salad. The cilantro can be omitted if you’re not a fan.
- Green onion, Red grapes, Red pepper. These add nutrition and flavor.
- Pistachios. This adds nutrition, flavor and crunch. You can substitute another nut such as sliced almonds.
- Cooked chicken. This adds protein and flavor. You can omit it if you are using this as a side salad rather than a dinner salad.
- Wheat berries. This adds a starch component and textural interest. You can substitute Pearl couscous if you prefer.
- Broth. This is used to cook the wheat berries. Water can be substituted.
- Lime juice, Olive oil. This forms the base for the salad dressing.
- Curry powder, Garlic, Salt. These add flavor to the dressing.
Special Tools
- No special tools required!
Step by Step Directions
Cook the wheat berries in broth or water until tender, about 50 minutes (longer for hard wheat berries than soft wheat berries). Pour off any excess liquid. Alternatively prepare pearl couscous according to package directions.
Measure and whisk together dressing ingredients.
Chop the salad ingredients as needed and assemble “artistically” or simply toss together.
Dress before serving.
How to Serve
With a protein like chicken added, this Moroccan can serve as a complete dinner salad. Of course, you could also serve it in smaller portions as a side salad, with or without the chicken.
My daughter served it all tossed together and in the end, I think I like that looks the best. I played with “artfully” arranging the ingredients on top but wasn’t sure that actually looked better–and it was a little more work.
But I’m showing you both looks so you can decide for yourself (or vote in the comments)!
Leftovers
As long as you don’t dress the unused portions of salad, simply seal and refrigerate any leftovers, and they should be good the next day.
Variations
If trying out some other international-type salads sounds interesting now, check out this Spicy Italian Salad or California Roll Salad.
Tips & FAQs
Grapes are regularly on the dirty dozen list of most contaminated fruits and vegetables. So try to find them organic if you can. I should note that the grapes add a very significant flavor contrast so try not to omit them.
While couscous looks kind of like a whole grain, it is actually pasta, typically made with white flour.
This was my first time using wheat berries and I learned that there are two types—hard or soft. I used soft, but it you use hard, you may need to cook them a bit longer. I’ll also be giving farrow a try soon. So you may (or may not) see a recipe update if I like that better.
This salad does include cilantro which I love. But for the cilantro tastes like soap crowd, this is your only warning!
More Great Recipes Using Fresh Vegetables
- Burrito Zucchini Boats from That Recipe
- Chinese Chicken Salad from Karen’s Kitchen Stories
- Eggplant Caponata from Magical Ingredients
- Pan Roasted Saffron Tomato Crostini with Labneh from A Kitchen Hoor’s Adventures
- Sauteed Zucchini and Squash with Bacon from Hezzi-D’s Recipe Box
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Moroccan Salad
Ingredients
Salad
- 2 cup chopped mixed greens measure after chopping
- 1 cups chopped kale measure after chopping
- 1/4 cup chopped cilantro leaves
- ¼ cup green onion
- 1/2 cup red grapes halved
- 1/2 cup chopped red pepper
- ¼ cup pistachios or sliced almonds
- 1 cup chopped chicken pieces
Wheat Berries
- 1/4 cup wheat berries
- 3/4 cups broth or water
Dressing
- 2 Tbsp lime juice
- 4 Tbsp olive oil
- 1 teaspoon curry powder
- 1 clove garlic minced
- 1/2 tsp salt
Instructions
- Cook the wheat berries in broth or water until tender, about 50 minutes. Pour off any excess liquid. Alternatively prepare pearl couscous according to package directions.
- Measure and whisk together dressing ingredients.
- Chop the salad ingredients as needed and assemble “artistically” or simply toss together.
- Divide into two portions and dress before serving.
- Hearty White Whole Wheat Biscuits
- Strawberry Rhubarb Shrub
I love all the ingredients in the salad! (Well, except one. ) I like the changes you made. Wheatberries or farro are great replacements for the couscous. And pistachios are a particularly wonderful addition!
That’s the nice thing about a dish that isn’t too simple–you can usually leave out aan ingredient (e.g. garlic, ahem) without breaking it!
Really like your recipes because they are healthy and minimize sugar. Would you please state the amount of an ingredient in the unit it’s purchased in? E.g., you say “2 cups chopped kale (measure after chopping)” but it’s hard to estimate the number of kale bunches to buy. Would appreciate more guidance, thank you!
This can be hard to do since “bunches” of kale vary in size. But perhaps I can do it both ways in the future, so one is precise and the other is a purchasing guideline. Glad you’re enjoying the recipes!
I’m a total sucker for anything with curry flavor in there. And this salad has that and so much more flavor and texture. What a delicious and simple summer salad dinner.
We’re big curry lovers too!
The salad sounds absolutely delicious with an amazing flavor profile and I can’t wait to try it.
I hope you enjoy!
Your road trip sounds amazing! Driving from Wisconsin to Seattle must have been an adventure with all those fun stops, especially at places like Badlands and Yellowstone. Anyways this Moroccan Salad sounds delicious with all those healthy swaps you made. I love the idea of using wheat berries and pistachios for added crunch, Yum!
The trip was amazing Raymund! Thanks!
Now that is my kind of salad. I would probably use pearl couscous because I usually have it in the pantry.
I always like a recipe that is versatile to work with what you have!
What a fun road trip! This salad looks so nutritious!
Thanks! Gotta keep your strength up for that travel!
Veggies, fruit, nuts, and a yummy dressing? What more could I want?
I agree!