Dessert

Couscous Salad with Sun-Dried Tomato and Feta Recipe

ByEthan Lark April 22, 2026April 22, 2026

Introduction

This Couscous Salad with Sun Dried Tomato and Feta is a vibrant and flavorful dish perfect for a light lunch or a side at dinner. It combines fluffy couscous with zesty lemon, fresh herbs, hearty chickpeas, and tangy feta for a satisfying and colorful meal.

A close view of a fresh mixed salad in a large white bowl with a white marbled background, featuring layered couscous as the base, with green leafy arugula mixed throughout, pieces of dried red tomatoes scattered on top, small beige chickpeas visible in the mix, tiny bits of purple onion adding color contrast, and small chunks of white crumbled cheese sprinkled across the salad, a wooden spoon is slightly visible on the left side brushing through the salad. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine the chickpeas, couscous, vegetable stock powder, coriander powder, and minced garlic. Pour the boiled water over the mixture, then shake the bowl gently to level the couscous, ensuring the chickpeas mostly remain on top. Cover with a plate or cling wrap and set aside for 5 minutes to let the couscous absorb the liquid.
Step 2: Fluff the couscous gently with a fork to separate the grains and allow it to cool slightly.
Step 3: Add the chopped coriander, parsley, red onion, sun dried tomatoes with their oil, rocket, fresh lemon juice, and black pepper to the couscous. Sprinkle the lemon zest evenly over the top and toss everything well to combine.
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 top. Serve immediately or chill briefly before serving.

Tips & Variations

For a different flavor, try swapping coriander powder for cumin or adding a pinch of smoked paprika for a smoky note.
Replace rocket with baby spinach or kale for a different green.
Add toasted pine nuts or chopped almonds for extra crunch.
If you prefer a vegan version, omit the feta or substitute with a plant-based cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will develop further as it rests. If stored, add the feta just before serving to keep it fresh. Reheat not recommended; serve cold or at room temperature.

How to Serve

A close-up of a white bowl filled with a mixed salad showing several layers and colors: a base layer of light tan couscous mixed with small beige chickpeas, bright green arugula leaves scattered throughout, pieces of deep red sun-dried tomatoes scattered in chunks, bits of chopped purple onion, and sprinkled white crumbled cheese on top adding a soft texture contrast. The salad looks fresh and textured with small herb pieces mixed in. A light wooden fork is partially visible in the bowl on the left side, and the bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant couscous for this salad?

Yes, instant couscous works perfectly as it absorbs boiling water quickly, making the preparation faster.

How do I prevent the salad from becoming soggy?

Be sure to drain the sun dried tomatoes well if they are very oily, and toss the salad gently to avoid breaking up the couscous grains. Serve shortly after mixing for best texture.