Couscous Salad with Sun-Dried Tomato and Feta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Season to taste: Taste the salad and adjust the salt and pepper seasoning as needed to your preference.
- 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
