Couscous Salad with Sun-Dried Tomato and Feta Recipe

Introduction

This Couscous Salad with Sun Dried Tomato and Feta is a bright and flavorful dish perfect for a quick lunch or a delightful side. Combining tender couscous, tangy sun dried tomatoes, and creamy feta, it’s both refreshing and satisfying.

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 boiled water over the mixture, then gently shake the bowl to level the couscous, allowing the chickpeas to mostly settle on top. Cover the bowl with a plate or cling wrap and set aside for 5 minutes.
2. Step 2: Fluff the couscous with a fork to separate the grains, then let it cool slightly.
3. Step 3: Add the chopped coriander, parsley, red onion, sun dried tomatoes along with all their oil, chopped rocket, lemon juice, and black pepper to the couscous mixture. Sprinkle the lemon zest evenly over the surface and toss everything well to combine.
4. Step 4: Taste and adjust seasoning with salt and pepper as needed.
5. Step 5: Transfer the salad to a serving bowl and sprinkle with crumbled feta. Serve immediately or chill briefly before serving.

Tips & Variations

• For extra flavor, toast the couscous lightly before soaking it to bring out a nutty aroma.
• Swap coriander powder for cumin if you prefer a warmer spice note.
• Try adding chopped cucumber or bell peppers for additional crunch and freshness.
• If you want a vegan version, omit the feta or use a plant-based alternative.
• Drain some of the oil from the sun dried tomatoes if you prefer a less oily salad, but keep a bit for flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will develop further after resting but the rocket may wilt slightly. When ready to serve, give it a fresh toss and add extra lemon juice or feta if desired. This salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant couscous instead of regular couscous?

Yes, instant couscous works well in this recipe since it cooks quickly by soaking in hot water, making it convenient for a fast meal.

Should I rinse canned chickpeas before adding them?

Yes, rinsing canned chickpeas helps remove excess sodium and any canning liquid flavors, resulting in a cleaner taste for your salad.

Couscous Salad with Sun-Dried Tomato and Feta Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

A vibrant and refreshing Couscous Salad with sun dried tomatoes, feta cheese, and fresh herbs, perfect as a light lunch or a side dish. This easy no-cook recipe combines fluffy couscous soaked in vegetable stock with hearty chickpeas, zesty lemon, and a mix of aromatic herbs for a delicious Mediterranean-inspired salad.

• Author: zara
• 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 1x2x3x

Salad Base

• 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) canned chickpeas, drained

Herbs and 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 (including 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
• Salt and pepper, to taste

Finishing Touch

• 60 g (2 oz) feta cheese, crumbled

Instructions

1. Soak the couscous and chickpeas: Place the drained chickpeas, dried 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 grains. The chickpeas should mostly settle on top. Cover the bowl with a plate or cling wrap and let it sit for 5 minutes to allow the couscous to absorb the liquid.
2. Fluff and cool: After 5 minutes, fluff the couscous gently with a fork to separate the grains. Allow the mixture to cool slightly before adding the remaining ingredients.
3. Add fresh herbs and vegetables: Stir in the finely chopped coriander, parsley (or mint), chopped red onion, sun dried tomato strips along with all their oil, chopped rocket leaves, fresh lemon juice, and black pepper. Sprinkle the lemon zest evenly across the salad surface.
4. Season to taste: Toss the salad well to combine all the flavors uniformly. Adjust salt and pepper according to your preference.
5. Serve: Transfer the salad to a serving bowl and sprinkle the crumbled feta cheese on top. Serve immediately for best texture and flavor.

Notes

• Using vegetable stock powder or cube infuses the couscous with extra flavor during soaking.
• The sun dried tomatoes added with their oil contribute richness and moisture to the salad.
• This salad can be prepared ahead of time and chilled; add the feta just before serving to retain its texture.
• Substitute parsley with fresh mint for a different herbal note.
• Adjust lemon juice and seasoning to taste for a balanced, refreshing finish.

Keywords: couscous salad, vegetarian salad, Mediterranean salad, sun dried tomatoes, feta cheese, chickpea salad, no-cook salad, lemon dressing