RecipeTin Eats

Fast Prep, Big Flavours

Home Pasta Salads and Rice Salads

12 Minute Couscous Salad with Sun Dried Tomato and Feta

By:Nagi
134 Comments
Recipe v Video v Dozer v

A 12 minute, no cook, giant Couscous Salad with sun dried tomato, feta, rocket (arugula), herbs and the nutty tastiness of chickpeas. My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing – free flavour!

A 12 minute giant no-cook couscous salad with feta and sun dried tomatoes. A terrific side or satisfying lunch - and it keeps well for days!

A really quick Couscous Salad

This is a 12 minute meal. It’s also a no cook meal. Which means no matter how hot, how tired and how hangry you are (no typo there), or even if you’ve been cooking non stop all day since 7 am, up to your elbows in batter and pasta sauces (🙋🏻‍♀️), you can still muster up the energy for a seriously tasty bowl of deliciousness that requires minimal effort.

Of course, this is perfect to serve as a side as well. This would be ideal served with Western meals but especially Middle Eastern dishes such as:

But because it’s got pops of quite intense flavour thanks to the sun dried tomato and feta, it’s certainly worthy of being a meal.

The best 12 minute salad in the world: Couscous Salad with Sun Dried Tomatoes and Feta www.recipetineats.com

Sun Dried Tomato Dressing

Speaking of sun dried tomato – this is your secret weapon for this Couscous Salad. Be sure to get the strips (to save yourself slippery oily chopping, yep, been there, done that) and be absolutely sure to get sun dried tomato in oil, not the dry vac packed version, because all that oil is infused with tasty sun dried tomato flavour and that’s what I use to dress the salad.

There is something very satisfying about tipping the entire jar of sun dried tomatoes, oil and all, over the salad. Draining oil is messy business!

Sun Dried Tomatoes in oil

I add chickpeas for texture and also nuttiness which means I don’t feel the need to throw in a handful of nuts, though that certainly wouldn’t hurt.

You’ll also be surprised how much rocket (arugula) is in this. It looks like a vast volume until you hack away at it – I like to chop it very roughly so it tosses through better.

It also means you can eat this with a spoon. In a bowl. On the couch. Never having to take your eyes off the TV as you scoop up mouthful after mouthful, binge watching Real Housewives, The Kardashians, Project Runway or other such highly intellectual show.

Every time they happen to be on when I turn the TV on, it’s like a train wreck and I can’t look away. And I can feel my brain cells popping with every passing minute… 🤣 – Nagi x

MORE SUMMER SALADS to take to gatherings 

The best 12 minute salad in the world: Couscous Salad with Sun Dried Tomatoes and Feta www.recipetineats.com

The best 12 minute salad in the world: Couscous Salad with Sun Dried Tomatoes and Feta www.recipetineats.com

Couscous Salad
WATCH HOW TO MAKE IT

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

A 12 minute giant no-cook couscous salad with feta and sun dried tomatoes. A terrific side or satisfying lunch - and it keeps well for days!

Couscous Salad with Sun Dried Tomato and Feta

Author: Nagi
Prep: 12 mins
5 from 39 votes
Servings5 - 10 people
Tap or hover to scale
Print
Recipe VIDEO above. A 12 minute, no cook, giant Couscous Salad with sun dried tomato, feta, rocket / arugula, herbs and the added nutty tastiness of chickpeas. My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing - free flavour! The flavour pops from the sun dried tomato and feta are quite intense, so this truly is satisfying to have as a meal, or as a substantial side. This makes quite a lot - serves 5 as a main, or 8 - 10 as a side. Keeps very well.

Ingredients

  • 1 1/4 cups dried couscous (Note 1)
  • 1 1/4 cups / 315 ml boiled water
  • 1 tsp vegetable stock powder (or 1 cube crumbled) (Note 2)
  • 1 garlic clove , minced
  • 1 tsp coriander powder (or cumin - I interchange)
  • 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 (Note 3)
  • 120 g / 4 oz rocket / arugula lettuce , chopped into 5 cm / 2" pieces
  • Zest of 1 large lemon
  • 5 tbsp fresh lemon juice (2 large lemons)
  • 1/2 tsp coarsely ground black pepper
  • 60 g / 2 oz feta , crumbled
  • Salt and pepper , to taste

Instructions

  • 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.
  • Fluff couscous with fork. Cool a bit.
  • Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
  • Adjust salt and pepper to taste.
  • Transfer to serving bowl, sprinkle with feta. Serve.

Recipe Notes:

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.
If you want to make this with Israeli or Pearl Couscous which are larger beads of couscous, cook per the packet (it needs to be boiled) then proceed wth the recipe but skip the soaking in boiled water.
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. I use Vegeta. (PS Great to have on hand - of recipe calls for broth, just dissolve in hot water, 1 - 1 1/2 tsp per cup. Much more economical than buying liquid broth).
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.
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 - I think 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!
4. 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!
5. 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! 
6. Nutrition per serving, assuming 10 servings.

Nutrition Information:

Serving: 183gCalories: 260cal (13%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally posted January 2018. Post updated for housekeeping matters, no change to recipe.

LIFE OF DOZER

When I leave and when I come home:

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




134 Comments

  1. AMF says

    5 stars
    I tried this recipe because I thought it looked interesting. WOW. Its seriously my favorite salad now. I found the salad to be just as good a couple days later. Seriously! I would note that I added most of the arugula at the time of serving (along with the feta) so it would stay super fresh. But honestly, I’m not sure I needed to do that since nothing in the salad got mushy on day two or three. Its a lot of ingredients, but so easy to make, and makes a lot. Love it. Thank you Nagi!!

    Reply

  2. melissa dietrich says

    hmmm ive only seen spiced coriander….where do you find fresh coriander and/or what may i use as a substitute? Thank you for these great recipes!! My family destroys your gyros. so so good, xo

    Reply

  5. Cheryl Guthrie says

    5 stars
    This was the best salad I have ever made! Even my son, who has an aversion to vegetables, loved this. It lasted a few days & got even as time went on. Thank you for another wonderful recipe Nagi – I will be keeping this one & making regularly!!

    Reply

  6. Babsy says

    5 stars
    So didn’t have rocket, fresh parsley or mint. I used dried parsley and mint and doubled up on fresh coriander. And still it was fab. Beautiful fresh flavours, zesty and light and the sun dried tomatoes give it an almost meaty bite. Another winner Nagi, love your website. My mates wouldn’t think me half as good a cook without your input. Thanks again me dear!

    Reply

  7. Courtney Abood says

    This was delish. I added some toasted pine nuts for crunch. Next time will try it with cranberries. For some sweetness. Great recipe.

    Reply

  10. Peace Imwensi says

    SO good!! I’m 15 and was looking for a salad recipe that wasn’t too much like…well rabbit food. My favourite salad recipe – I wish I could upload a picture!

    Reply

  11. Chrissie says

    We don’t like bitter or peppery greens, so arugula and rocket are out. What other type of green would you suggest?

    Reply
As Featured On