Couscous Salad with Sun-Dried Tomato and Feta Recipe
A vibrant and refreshing Couscous Salad with sun-dried tomatoes, crumbled feta, and fresh herbs. This easy-to-make salad combines fluffy couscous with chickpeas, aromatic coriander and parsley, tangy lemon juice, and peppery rocket leaves. Perfect as a light lunch, side dish, or picnic salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Grains & Legumes
- 1 1/4 cups dried couscous
- 1 1/4 cups (315 ml) boiled water
- 400 g (14 oz) chickpeas (1 can), drained
Seasonings & Spices
- 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
Herbs & Vegetables
- 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
Citrus & Dairy
- Zest of 1 large lemon
- 5 tbsp fresh lemon juice (from 2 large lemons)
- 60 g (2 oz) feta cheese, crumbled
Instructions
- Soak couscous and chickpeas: Place chickpeas, dried couscous, vegetable stock powder, coriander powder, and minced garlic in a large bowl. Pour over the boiling water, then shake gently to level the couscous, ensuring chickpeas remain mostly on top. Cover the bowl with a plate or cling film and let it sit for 5 minutes to allow the couscous to absorb the water and soften.
- Fluff couscous: After 5 minutes, use a fork to fluff the couscous gently, separating the grains and mixing the ingredients lightly. Allow the mixture to cool slightly before adding fresh ingredients.
- Add fresh herbs and vegetables: Stir in finely chopped coriander, parsley (or mint), chopped red onion, sun-dried tomato strips along with all the oil from the jar, chopped rocket leaves, lemon juice, and coarsely ground black pepper. Sprinkle lemon zest across the surface.
- Season to taste: Toss all ingredients well to combine evenly. Adjust seasoning with salt and pepper according to your preference.
- Serve: Transfer the couscous salad into a serving bowl and sprinkle crumbled feta cheese on top. Serve immediately or chilled as a refreshing dish.
Notes
- Use high-quality sun-dried tomatoes in oil for maximum flavor and moisture.
- For a nutty twist, you can add toasted pine nuts or slivered almonds as a garnish.
- This salad can be prepared ahead and refrigerated for up to 1 day; add feta just before serving.
- If preferred, substitute vegetable stock powder with vegetable broth or bouillon cube.
- To make it gluten-free, use gluten-free couscous alternatives like quinoa or millet.
Keywords: couscous salad, sun dried tomato, feta salad, Mediterranean salad, vegetarian salad, chickpea salad, easy couscous recipe
