Description
A vibrant and refreshing Couscous Salad featuring sun dried tomatoes, feta cheese, and fresh herbs, tossed with chickpeas and dressed in lemon juice and aromatic spices. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Main 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 (or mint), finely chopped
- 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
- Prepare Couscous Mixture: In a large bowl, combine the chickpeas, dried couscous, vegetable stock powder, coriander powder, and minced garlic. Pour the boiling water over the mixture, and gently shake the bowl to even out the couscous, making sure the chickpeas mostly remain on the top. Cover with a plate or cling wrap and let it sit for 5 minutes to absorb the water.
- Fluff and Cool: After 5 minutes, fluff the couscous gently with a fork to separate the grains and allow to cool slightly for easier mixing.
- Add Fresh Ingredients and Herbs: Add the finely chopped coriander, parsley, chopped red onion, sun dried tomatoes along with all the oil from the jar, chopped rocket, fresh lemon juice, and coarsely ground black pepper. Sprinkle the lemon zest evenly over the top and toss the salad thoroughly to combine all ingredients well.
- Season to Taste: Adjust with salt and additional black pepper according to your preference, ensuring a balanced flavor.
- Serve with Feta: Transfer the salad to a serving bowl and sprinkle the crumbled feta cheese evenly over the surface. Serve immediately or chilled as desired.
Notes
- This salad can be made ahead and refrigerated for up to 24 hours; flavors will deepen over time.
- If a vegetarian or vegan version is needed, omit the feta or substitute with a plant-based cheese alternative.
- Using the oil from the sun dried tomatoes adds extra flavor and moisture to the salad, so do not drain it.
- You can interchange coriander powder with cumin depending on your flavor preference.
- For a nuttier taste, toast the couscous lightly before adding the boiling water.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (steeping time)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: couscous salad, sun dried tomato salad, feta cheese salad, Mediterranean salad, chickpea salad, easy summer salad
