Name: Couscous Salad with Sun-Dried Tomato and Feta Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 1/4 cups dried couscous; 1 1/4 cups (315 ml) boiled water; 400 g (14 oz) chickpeas (1 can), drained; 1 tsp vegetable stock powder (or 1 cube crumbled); 1 garlic clove, minced; 1 tsp coriander powder (or cumin); 1/2 tsp coarsely ground black pepper; Salt and pepper, to taste; 1/2 cup coriander, finely chopped; 1/2 cup parsley, finely chopped (or mint); 1 red onion, chopped; 220 g (7 oz) jar sun-dried tomato strips in oil; 120 g (4 oz) rocket / arugula lettuce, chopped into 5 cm (2″) pieces; Zest of 1 large lemon; 5 tbsp fresh lemon juice (from 2 large lemons); 60 g (2 oz) feta cheese, crumbled

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Introduction

This Couscous Salad with Sun Dried Tomato and Feta is a vibrant and flavorful dish that comes together quickly. It’s perfect as a light lunch or a fresh side for any meal, combining the nutty couscous with bright herbs and tangy feta.

Couscous Salad with Sun-Dried Tomato and Feta Recipe - Recipe Image

Ingredients

1 1/4 cups dried couscous
1 1/4 cups / 315 ml boiled water
1 tsp vegetable stock powder or 1 cube crumbled
1 garlic clove, minced
1 tsp coriander powder (or cumin)
400 g / 14 oz canned chickpeas, drained
1/2 cup coriander, finely chopped
1/2 cup parsley, finely chopped (or mint)
1 red onion, chopped
220 g / 7 oz jar sun dried tomato strips in oil
120 g / 4 oz rocket / arugula lettuce, chopped into 5 cm / 2″ pieces
Zest of 1 large lemon
5 tbsp fresh lemon juice (from 2 large lemons)
1/2 tsp coarsely ground black pepper
60 g / 2 oz feta, crumbled
Salt and pepper to taste

Instructions

Step 1: Place the chickpeas, couscous, vegetable stock powder, coriander powder, and minced garlic in a large bowl. Pour over the boiling water, then gently shake the bowl to level out the couscous. The chickpeas should mostly rest on top. Cover the bowl with a plate or cling wrap and set aside for 5 minutes to allow the couscous to absorb the liquid.
Step 2: Fluff the couscous with a fork to separate the grains, then allow it to cool slightly.
Step 3: Add the chopped coriander, parsley, red onion, sun dried tomatoes including their oil, rocket leaves, lemon juice, and black pepper to the couscous. Sprinkle the lemon zest over the top and toss everything together thoroughly to combine all flavors.
Step 4: Taste and adjust seasoning with salt and pepper as needed.
Step 5: Transfer the salad to a serving bowl and sprinkle the crumbled feta over the surface. Serve immediately or chill before serving.

Tips & Variations

For a nutty twist, toast the couscous lightly before soaking it in hot water.
Swap parsley with fresh mint for a different herbal note.
If you prefer a spicier salad, add a pinch of chili flakes with the black pepper.
Use quinoa instead of couscous for a gluten-free alternative.
Reserve some sun dried tomato oil for drizzling over the finished salad to enhance richness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if needed, bring it to room temperature before serving and toss gently to refresh the texture. Avoid adding feta until serving to prevent it from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and keep it refrigerated. Just add the feta cheese right before serving to keep its texture fresh.

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook the dried chickpeas beforehand, which takes longer. Canned chickpeas are convenient and work well in this recipe.