Dinner

Couscous Salad with Sun-Dried Tomato and Feta Recipe

Name: Couscous Salad with Sun-Dried Tomato and Feta Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
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; Salt and pepper, to taste; 60 g / 2 oz feta, crumbled

ByElara Stone February 13, 2026February 13, 2026

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Introduction

This couscous salad with sun dried tomato and feta is a fresh, flavorful dish perfect for a quick lunch or a light dinner. It combines fluffy couscous, tangy lemon, savory chickpeas, and creamy feta for a delightful Mediterranean-inspired meal.

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: Place chickpeas, couscous, vegetable stock powder, coriander powder, and minced garlic in a large bowl. Pour the boiling water over, then gently shake the bowl to level out the couscous. The chickpeas should mostly settle on top. Cover with a plate or cling wrap and set aside for 5 minutes.
Step 2: Fluff the couscous gently with a fork and let it cool slightly.
Step 3: Add the chopped coriander, parsley, red onion, sun dried tomatoes including all the oil, rocket, lemon juice, and black pepper to the couscous. Sprinkle the lemon zest over the surface 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 on top. Serve immediately.

Tips & Variations

Try swapping coriander powder for cumin to give the salad a warmer, earthier flavor.
Replace rocket with spinach or mixed salad greens if preferred.
For extra texture, add toasted pine nuts or chopped almonds.
If you want a vegan version, omit the feta or use a plant-based cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Because of the fresh lemon juice and greens, the salad is best enjoyed within this period to maintain its bright flavors. Reheat gently if desired, but the salad is also delicious served cold or at room temperature.

How to Serve

The image shows two white bowls with salad on a white marbled surface. The salad has a mix of beige couscous grains, green leafy herbs, and chopped dark red sun-dried tomatoes, with pieces of white cheese and bits of purple onion scattered throughout. The bowl in the front has a silver spoon resting inside, and the other bowl in the back has two utensils. A white cloth napkin is placed near the front bowl. The colors are natural and fresh, with the salad looking light and healthy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use couscous other than the regular quick-cooking type?

This recipe works best with quick-cooking couscous, but if using whole wheat or larger grain couscous, follow the package instructions and adjust water amounts as needed. The soaking time may also need to be longer.

Do I need to rinse canned chickpeas before adding them?

Yes, it’s a good idea to drain and rinse canned chickpeas to remove excess salt and any preservatives. This helps keep the salad fresh and prevents it from being too salty.