Description
A vibrant and refreshing Couscous Salad with sun-dried tomatoes, feta cheese, fresh herbs, and chickpeas, dressed with lemon juice and olive oil from the sun-dried tomatoes. This easy-to-make salad is perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Main 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
Instructions
- Soak Couscous and Chickpeas: Place chickpeas, dried couscous, vegetable stock powder, coriander powder, and minced garlic in a large bowl. Pour over the boiling water, gently shake the bowl to level out the couscous (chickpeas will 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 water and soften.
- Fluff Couscous: After soaking, use a fork to fluff the couscous gently, separating any clumps. Let the mixture cool slightly to room temperature before proceeding.
- Add Fresh Ingredients: Add finely chopped coriander, parsley, chopped red onion, sun-dried tomato strips along with all the oil from the jar, chopped rocket (arugula), fresh lemon juice, and coarsely ground black pepper to the couscous mixture. Sprinkle the lemon zest evenly over the top and toss everything well to combine all flavors thoroughly.
- Season to Taste: Taste the salad and adjust seasoning by adding salt and more pepper if needed.
- Serve: Transfer the salad to a serving bowl, sprinkle crumbled feta cheese evenly over the top, and serve immediately or chilled.
Notes
- Using vegetable stock powder or cube adds extra flavor to the couscous as it soaks.
- The oil from the sun-dried tomatoes infuses the salad with a delicious richness; do not discard it.
- You can substitute coriander powder with cumin powder according to preference.
- This salad can be served as a light main dish or as a side with grilled meats or vegetables.
- The salad is best eaten fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Couscous salad, Sun-dried tomato, Feta, Chickpeas, Mediterranean salad, No-cook salad, Vegetarian
