Couscous Salad with Sun-Dried Tomato and Feta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Season to Taste: Adjust salt and pepper according to your preference, mixing gently to distribute seasoning within the salad.
- 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
