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CategoryDifficultyBeginner

For a quick delicious salad recipe, you can't go past this one. It's fresh, tasty and will impress your family and friends. You can make it ahead of time and it lasts really well in the fridge, without the feta and rocket, which can be added at the time of serving.

Yields10 Servings
Prep Time12 minsTotal Time12 mins

 1 ¼ cups dried couscous (see note 1)
 1 ¼ cups boiled water
 1 tsp vegetable stock powder or 1 cube crumbled (see note 2)
 1 garlic clove, minced
 1 tsp coriander powder (or cumin)
 400 g tin chickpeas
 ½ cup coriander fresh, finely chopped
 ½ cup parsley, fresh, finely chopped (or mint)
 1 red onion, finely chopped
 220 jar sun dried tomatoes in oil (see note 3)
 120 rocket
 zest of 1 large lemon
 5 tbsp fresh lemon juice (2 large lemons)
 ½ tsp ground black pepper
 60 feta, crumbled
 salt and pepper to taste

1

Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.

2

Fluff couscous with fork. Cool a bit.

3

Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.

4

Adjust salt and pepper to taste.

5

Transfer to serving bowl, sprinkle with feta. Serve.

NOTES
6

Note 1. Couscous are tiny grains the size of cracked pepper. They are made from wheat - it's essential teeny pasta. Because it's so small, you just need to soak it. You can substitute with quinoa, barley or other grains - cook as required for those grains.

7

Note 2. Using stock powder or a crumbled bouillon cube goes a long way to add flavour to your couscous. Stock powder is basically bouillon cubes in powder form. 1 tsp = 1 cube. I like to use vegetable but chicken is also great.

The alternative is to use boiled vegetable or chicken broth instead of water. Salt is a last resort - if you use salt, I would add 1/2 tsp cumin powder, 1/4 tsp each onion and garlic powder which will add more layers of flavour.

8

Note 3. This recipe uses the oil in the sun dried tomato jar as the dressing. If you only have the sun dried tomatoes without oil, just drizzle olive oil over the salad - you'll need about 1/3 cup (80ml), maybe a bit more. There's far less than this in a jar of sun dried tomatoes but because the tomatoes themselves are soaked in the oil, it feels like there's more!

9

12 MINUTE COUSCOUS SALAD goes down like this: Get the couscous soaking, then start on the chopping. Because there's no separate dressing to make and assuming reasonable chopping skills, I bet you can get this on the table in 12 minutes!

10

STORAGE / MAKE AHEAD: Even dressed, this keeps well for 2 days or so because it's not leafy or weighed down with an oily dressing. To make ahead fresh, just place all the ingredients in a bowl except the sun dried tomato and lemon juice. Then add them just before serving and toss!

To make this last even longer, add the feta and rocket just before serving.

Ingredients

 1 ¼ cups dried couscous (see note 1)
 1 ¼ cups boiled water
 1 tsp vegetable stock powder or 1 cube crumbled (see note 2)
 1 garlic clove, minced
 1 tsp coriander powder (or cumin)
 400 g tin chickpeas
 ½ cup coriander fresh, finely chopped
 ½ cup parsley, fresh, finely chopped (or mint)
 1 red onion, finely chopped
 220 jar sun dried tomatoes in oil (see note 3)
 120 rocket
 zest of 1 large lemon
 5 tbsp fresh lemon juice (2 large lemons)
 ½ tsp ground black pepper
 60 feta, crumbled
 salt and pepper to taste

Directions

1

Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.

2

Fluff couscous with fork. Cool a bit.

3

Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.

4

Adjust salt and pepper to taste.

5

Transfer to serving bowl, sprinkle with feta. Serve.

NOTES
6

Note 1. Couscous are tiny grains the size of cracked pepper. They are made from wheat - it's essential teeny pasta. Because it's so small, you just need to soak it. You can substitute with quinoa, barley or other grains - cook as required for those grains.

7

Note 2. Using stock powder or a crumbled bouillon cube goes a long way to add flavour to your couscous. Stock powder is basically bouillon cubes in powder form. 1 tsp = 1 cube. I like to use vegetable but chicken is also great.

The alternative is to use boiled vegetable or chicken broth instead of water. Salt is a last resort - if you use salt, I would add 1/2 tsp cumin powder, 1/4 tsp each onion and garlic powder which will add more layers of flavour.

8

Note 3. This recipe uses the oil in the sun dried tomato jar as the dressing. If you only have the sun dried tomatoes without oil, just drizzle olive oil over the salad - you'll need about 1/3 cup (80ml), maybe a bit more. There's far less than this in a jar of sun dried tomatoes but because the tomatoes themselves are soaked in the oil, it feels like there's more!

9

12 MINUTE COUSCOUS SALAD goes down like this: Get the couscous soaking, then start on the chopping. Because there's no separate dressing to make and assuming reasonable chopping skills, I bet you can get this on the table in 12 minutes!

10

STORAGE / MAKE AHEAD: Even dressed, this keeps well for 2 days or so because it's not leafy or weighed down with an oily dressing. To make ahead fresh, just place all the ingredients in a bowl except the sun dried tomato and lemon juice. Then add them just before serving and toss!

To make this last even longer, add the feta and rocket just before serving.

Couscous Salad with Sun Dried Tomato and Feta