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 a light lunch or a side at dinner. Combining tender couscous, tangy sun dried tomatoes, and creamy feta, it delivers a refreshing Mediterranean taste that’s easy to prepare.

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: In a large bowl, combine the chickpeas, couscous, vegetable stock powder, coriander powder, and minced garlic. Pour over the boiled water, then gently shake the bowl to level the couscous. The chickpeas will mostly stay on top. Cover the bowl with a plate or cling wrap and let it sit for 5 minutes.
2. Step 2: Fluff the couscous with a fork to separate the grains and let it cool slightly.
3. Step 3: Add the chopped coriander, parsley, red onion, sun dried tomatoes with their oil, rocket, lemon juice, and black pepper to the couscous. Sprinkle the lemon zest evenly over the salad and toss well to combine all ingredients.
4. Step 4: Taste and adjust the seasoning with salt and pepper as needed.
5. Step 5: Finally, gently fold in the crumbled feta before serving.

Tips & Variations

• Try substituting fresh mint for parsley for a different herbal note.
• Use sun dried tomatoes packed in dry form rehydrated in warm water if you prefer less oil.
• Add toasted pine nuts or chopped walnuts for extra crunch.
• For a vegan version, omit the feta or use a plant-based cheese alternative.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, but the rocket may wilt over time. To reheat, allow the salad to come to room temperature or enjoy it chilled for the best texture and taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant couscous for this salad?

Yes, instant couscous works well and saves time since it only needs to be soaked in hot water for a few minutes.

Do I need to rinse canned chickpeas before adding them?

Yes, rinsing canned chickpeas removes excess sodium and helps improve texture and flavor in the salad.

Couscous Salad with Sun-Dried Tomato and Feta Recipe

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★★★★★

4.7 from 131 reviews

This vibrant Couscous Salad with Sun Dried Tomato and Feta is a fresh and flavorful Mediterranean-inspired dish perfect for a light lunch or side. Featuring fluffy couscous soaked in savory vegetable stock, combined with tender chickpeas, fresh herbs, tangy sun dried tomatoes, peppery rocket, and creamy crumbled feta, this salad is brightened by fresh lemon zest and juice for a zesty finish.

• Author: Ella
• 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

Grains and Legumes

• 1 1/4 cups dried couscous
• 1 1/4 cups / 315 ml boiled water
• 1 tsp vegetable stock powder (or 1 cube crumbled)
• 400 g / 14 oz chickpeas (1 can), drained

Herbs and Vegetables

• 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
• 220 g / 7 oz jar sun dried tomato strips in oil
• 120 g / 4 oz rocket / arugula lettuce, chopped into 5 cm / 2″ pieces

Seasonings and Others

• 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. Combine base ingredients: Place the drained chickpeas, dried couscous, vegetable stock powder, coriander powder, and minced garlic in a large bowl. Pour over the 315 ml of hot boiled water. Gently shake the bowl to level out the couscous, ensuring the chickpeas mostly stay 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 and soften.
2. Fluff the couscous: After soaking, use a fork to fluff up the couscous gently, separating the grains. Allow it to cool slightly before proceeding to the next step.
3. Add fresh ingredients: Add the finely chopped coriander, parsley, chopped red onion, sun dried tomato strips along with all the oil from the jar, chopped rocket, fresh lemon juice, and coarsely ground black pepper to the bowl. Sprinkle the lemon zest evenly across the surface. Toss everything together thoroughly to combine all flavors.
4. Season to taste: Taste the salad and adjust the salt and pepper seasoning as needed to your preference.
5. Finish with feta and serve: Finally, sprinkle the crumbled feta cheese over the salad and give a gentle toss or leave it on top for presentation. Serve immediately or chill briefly to serve cold.

Notes

• Use vegetable stock powder or a cube to add savory flavor to the couscous soaking liquid.
• You can substitute coriander powder with cumin if desired for a different flavor profile.
• Including the oil from the sun dried tomatoes adds richness and flavor to the salad.
• This salad can be prepared ahead and chilled, but adding the fresh herbs and feta just before serving ensures the best texture and flavor.
• For a vegan version, omit the feta or use a plant-based alternative.

Keywords: Couscous salad, sun dried tomato salad, feta salad, vegetarian couscous, Mediterranean salad, chickpea salad