In a bowl whisk together olive oil, lemon juice, honey, parsley, mint, garlic, Moroccan Seasoning and salt until well mixed. Cover and refrigerate until needed.
Bring the vegetable stock and Moroccan Seasoning to a boil in a saucepot. Add couscous and cover. After 5 minutes add raisins to hydrate. Cook until stock has been absorbed, about 10-15 minutes. Cool slightly and fluff with a fork. Cool completely.
Transfer couscous to a bowl. Add chickpeas, tomatoes, cucumber, feta, onion, and olives. Toss until ingredients are well distributed. Drizzle with vinaigrette, toss until ingredients are evenly coated. Cover and refrigerate until service.
For each serving, dish 1 cup of salad into bowl. Drizzle with 1 tablespoon each extra virgin olive oil and chopped parsley. Toss until evenly distributed. Transfer to desired serving dish. Serve cold.
Season chicken or shrimp with McCormick® Culinary Moroccan Seasoning to add a flavorful protein, making this side dish a more substantial entrée.
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