Description
This vibrant Couscous Salad with Sun Dried Tomato and Feta is a refreshing and flavorful dish perfect for a light lunch or side. Featuring fluffy couscous soaked in vegetable stock, combined with protein-rich chickpeas, tangy sun dried tomatoes, fresh herbs, and peppery rocket, all finished with a zesty lemon dressing and crumbled feta cheese for creaminess. It’s easy to prepare and combines textures and tastes to delight your palate.
Ingredients
Scale
Couscous 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 chickpeas (1 can), drained
Herbs and Vegetables
- 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
Dressing and Garnish
- 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
Instructions
- Combine the base ingredients: Place the chickpeas, dried couscous, vegetable stock powder, coriander powder, and minced garlic into a large bowl. Pour over the boiling water, ensuring the mixture is evenly distributed by shaking the bowl gently so the chickpeas 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 and soften.
- Fluff and cool the couscous: After 5 minutes, use a fork to fluff the couscous, breaking up any lumps. Allow it to cool slightly, preparing it for the addition of fresh ingredients without wilting them.
- Add fresh herbs and vegetables: Stir in the finely chopped coriander and parsley (or mint), chopped red onion, sun dried tomato strips along with all the oil from the jar, chopped rocket leaves, freshly squeezed lemon juice, and ground black pepper. Sprinkle the lemon zest evenly over the surface of the salad. Toss everything together well to combine all the flavors thoroughly.
- Season to taste: Taste the salad and adjust the salt and pepper accordingly to suit your preference, balancing the tangy, savory, and herbaceous flavors.
- Garnish and serve: Transfer the salad to a serving bowl and generously sprinkle the crumbled feta cheese on top. Serve immediately as a refreshing and nutritious salad.
Notes
- You can substitute coriander powder with cumin powder for a different yet complementary flavor.
- The sun dried tomato oil adds richness and flavor; ensure to include it in the salad for the best taste.
- For a drier salad, drain the sun dried tomatoes before adding them, but using the oil enhances taste and texture.
- This salad is best served fresh but can be refrigerated for up to 24 hours; flavors will deepen but rocket can wilt over time.
- To make it vegan, simply omit the feta or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (passive soaking time)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: couscous salad, sun dried tomato, feta, Mediterranean salad, chickpea salad, easy salad recipe, lemon dressing, vegetarian salad
