Couscous Salad with Sun-Dried Tomato and Feta Recipe

Introduction

This Couscous Salad with Sun Dried Tomato and Feta is a vibrant and flavorful dish perfect for any season. It combines tender couscous with tangy sun dried tomatoes, fresh herbs, and creamy feta for a refreshing and satisfying salad.

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) chickpeas (1 can), 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

1. Step 1: Place the chickpeas, couscous, vegetable stock powder, coriander powder, and minced garlic in a large bowl. Pour the hot boiled water over the mixture, give it a gentle shake to level out the couscous (note that chickpeas should mostly settle on top). Cover the bowl with a plate or cling wrap and set aside for 5 minutes to allow the couscous to absorb the water.
2. Step 2: Fluff the couscous gently with a fork and let it cool slightly.
3. Step 3: Add the chopped coriander, parsley, red onion, sun dried tomatoes with all their oil, rocket leaves, fresh lemon juice, and black pepper to the couscous. Sprinkle the lemon zest evenly over the surface and toss everything well to combine.
4. Step 4: Taste and adjust salt and pepper as needed.
5. Step 5: Transfer the salad to a serving bowl and sprinkle the crumbled feta on top. Serve immediately.

Tips & Variations

• For a different flavor, try swapping coriander powder for cumin or adding a pinch of smoked paprika.
• Fresh mint can be used instead of parsley for a brighter, more refreshing taste.
• If you prefer a nuttier texture, toast the couscous lightly before soaking.
• Use sun dried tomatoes packed in dry form and rehydrate them in hot water if you want to reduce the oiliness.

Storage

Store leftover couscous salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if refrigerated, allow it to come to room temperature or add a splash of lemon juice and olive oil before serving to refresh the flavors. Avoid freezing, as the texture of the salad may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta cheese or replace it with a vegan cheese alternative or toasted nuts for added texture.

Is it necessary to use vegetable stock powder?

While the vegetable stock powder adds extra flavor, you can omit it and just use hot water—though the salad may be a bit less savory.

Couscous Salad with Sun-Dried Tomato and Feta Recipe

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★★★★★

5 from 85 reviews

A vibrant and refreshing Couscous Salad with sun dried tomatoes and crumbled feta cheese, tossed with fresh herbs, lemon juice, and chickpeas for a satisfying Mediterranean-inspired dish perfect as a light lunch or side.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 5 minutes (for soaking couscous)
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grain and Legumes

• 1 1/4 cups dried couscous
• 400 g / 14 oz chickpeas (1 can), drained

Liquids and Broth

• 1 1/4 cups / 315 ml boiled water
• 1 tsp vegetable stock powder or 1 cube crumbled
• 220 g / 7 oz jar sun dried tomato strips in oil (including oil)
• 5 tbsp fresh lemon juice (from 2 large lemons)

Fresh Produce and Herbs

• 1 garlic clove, minced
• 1 tsp coriander powder (or cumin)
• 1/2 cup coriander, finely chopped
• 1/2 cup parsley, finely chopped (or mint)
• 1 red onion, chopped
• 120 g / 4 oz rocket / arugula lettuce, chopped into 5 cm / 2″ pieces
• Zest of 1 large lemon

Cheese and Seasonings

• 60 g / 2 oz feta cheese, crumbled
• 1/2 tsp coarsely ground black pepper
• Salt and pepper, to taste

Instructions

1. Soak the Couscous: Place 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 settle on top. Cover with a plate or cling wrap and set aside for 5 minutes to allow the couscous to absorb the liquid.
2. Fluff and Cool: Using a fork, fluff the couscous to separate the grains evenly. Allow the mixture to cool slightly before proceeding to the next step.
3. Add Herbs and Vegetables: Add the chopped coriander, parsley, red onion, sun dried tomatoes (including all the oil from the jar), rocket, lemon juice, and coarsely ground black pepper to the couscous mixture. Sprinkle the lemon zest across the surface, then toss everything well to combine all flavors thoroughly.
4. Season to Taste: Adjust salt and pepper according to your preference, mixing gently to distribute seasoning within the salad.
5. Serve: Transfer the salad to a serving bowl and sprinkle the crumbled feta cheese on top. Serve immediately or chilled as desired.

Notes

• Using vegetable stock powder or cube adds extra flavor but can be omitted for a lighter version.
• The oil from the sun dried tomatoes adds richness and should be included in the salad for best taste.
• You can substitute coriander powder with cumin according to your preference.
• This salad can be made ahead and refrigerated but best served within a day for freshness.
• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.

Keywords: couscous salad, sun dried tomato, feta, chickpeas, Mediterranean salad, vegetarian salad, lemon dressing