Dinner

Couscous Salad with Sun Dried Tomato and Feta Recipe

Name: Couscous Salad with Sun Dried Tomato and Feta Recipe
Prep time: 10 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) canned chickpeas, 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 cheese, crumbled; Salt and pepper to taste

ByMariam Harutyunyan December 10, 2025December 10, 2025

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Introduction

This Couscous Salad with Sun Dried Tomato and Feta is a vibrant and satisfying dish perfect for a light lunch or a flavorful side. With bright lemon notes, fresh herbs, and creamy feta, it’s both easy to prepare and bursting with Mediterranean flavors.

The image shows a bowl filled with a mixed salad. The base layer is light-colored couscous with a crumbly texture. Mixed within it are bright green arugula leaves spread evenly throughout. There are thin slices of red sun-dried tomatoes scattered in the salad, adding a dark red color. Small, round beige chickpeas are spread throughout the bowl. Diced purple-red onions add small pops of color. On top, there are white crumbles of soft cheese scattered around. A wooden spoon is partially visible on the left side of the bowl. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, drained (1 can)

1/2 cup coriander, finely chopped
1/2 cup parsley, finely chopped (or mint)
1 red onion, chopped

220 g (7 oz) 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
60 g (2 oz) feta, crumbled

Salt and pepper, to taste

Instructions

Step 1: In a large bowl, combine chickpeas, couscous, vegetable stock powder, coriander powder, and minced garlic. Pour the hot boiled water over the mixture. Shake the bowl gently to level the couscous, with chickpeas mostly settling on top. Cover the bowl with a plate or cling wrap and set aside for 5 minutes to absorb the water.
Step 2: Fluff the couscous with a fork to separate the grains and let it cool slightly.

Step 3: Add 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. Toss everything well to combine all the flavors.
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

For a smokier flavor, substitute coriander powder with cumin powder.
Add toasted pine nuts or chopped almonds for extra crunch.
Use fresh mint instead of parsley for a refreshing twist.

Make it vegan by omitting feta or using plant-based cheese.
Serve chilled or at room temperature for best taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving. If desired, add fresh herbs or feta just before serving to maintain freshness. Reheat is not recommended as the vegetables and greens are best fresh.

How to Serve

A large white bowl filled with a mixed salad made of several layers: the base layer is light-colored couscous or quinoa with small round chickpeas scattered throughout, topped with bright green arugula leaves and chopped fresh herbs; sun-dried tomatoes add dark red strips throughout the salad, while crumbled white cheese is sprinkled generously on top. There are also small pieces of chopped red onion visible, and two light wooden salad spoons partially immersed in the salad. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant couscous for this recipe?

Yes, instant or quick-cooking couscous works perfectly since it soaks quickly in hot water, making preparation fast and easy.

Is it necessary to use sun dried tomatoes in oil?

Using sun dried tomatoes in oil adds rich flavor and moisture to the salad, but if unavailable, rehydrated dry sun dried tomatoes can be used. Just add a tablespoon of olive oil to keep the salad moist.