Name: Couscous Salad with Sun Dried Tomato and Feta
Prep time: 12 min
Yield: 5 - 10 people
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)

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 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.

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!

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

Italian Pasta Salad
Coleslaw
Potato Salad and Lemon Potato Salad
Pearl Couscous Salad <– personal fave!
Wild Rice Salad <– reader fave!
12 Minute Sun Dried Tomato Couscous Salad
Browse all Pasta Salads and Rice Salad

Couscous Salad
WATCH HOW TO MAKE IT

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Couscous Salad with Sun Dried Tomato and Feta

Author: Nagi

Prep: 12 mins

5 from 26 votes

Servings - 10 people

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: 260kcal (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.

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103 Comments

Vicky says
January 10, 2020 at 9:19 pm
Just made this… love love love. Ate a quick bowl tonight (couldn’t wait) will serve tomorrow night with roasted lamb. Thankyou for another great recipe!!
Bettina says
January 3, 2020 at 5:51 pm

We’ve made this for dinner parties and for the family! Everyone’s liked it, including my fussy teenage son!! So simple, yummy, and keeps well in fridge! I actually think it’s better the second day. It’s a keeper
- Nagi says
  January 4, 2020 at 5:22 pm
  Winner Bettina! That’s great to hear!
Paul says
December 25, 2019 at 9:49 am
assume the coriander in item 1 refers to coriander powder
Annette says
December 24, 2019 at 9:46 pm
Another great recipe Nagi, I love trying out all your salads. I’m adding this one to my list. Thank you.
Liz says
October 30, 2019 at 5:07 pm

Hi! Thank you for sharing your recipes. And this salad, i just had it for lunch and its so yummy! 😋Perfect also for hubby’s packed lunch the next day, thank you for the make ahead/storage tip.👍🏻😊
- Nagi says
  October 30, 2019 at 7:11 pm
  YES!!!
Kathy says
October 3, 2019 at 8:08 am

Made the 12 minute cous cous salad last night and it was absolutely delicious. Hubby and I couldn’t stop eating it… thank you for this recipe x
- Nagi says
  October 3, 2019 at 4:22 pm
  I’m so glad you loved it Kathy!
Larry says
August 19, 2019 at 12:21 pm
Just made this salad, I’ll be eating this tomorrow.
I have finally mastered whole roasted fish (not that it was too difficult) and need to find a salad that goes well with fish.
Kitty says
August 1, 2019 at 8:45 pm

Great salad as a standalone or with protein accompaniment-I served lamb cutlets. I replaced the couscous with quinoa, which I cooked according to the quinoa instructions along with the stock powder and cumin, stirring through minced garlic once cooked. Worked a treat. Thanks for the great recipe!
- Nagi says
  August 3, 2019 at 5:39 pm
  Sounds like you nailed it Kitty, and a perfect dish to have with lamb – N x
Jenn says
June 27, 2019 at 1:35 pm
Hello Nagi. What brand of couscous do you use. I can’t thank you enough for these wonderful recipes.
- Nagi says
  June 27, 2019 at 5:40 pm
  Hi Barbara, I normally just use San Remo 🙂
Lita says
June 12, 2019 at 12:51 pm
Fantastic recipes
- Nagi says
  June 12, 2019 at 3:28 pm
  Thanks so much Lita ❤️
Gordon Johansen says
May 26, 2019 at 1:08 am

I made this yesterday along with your chicken shawarma recipe and got rave reviews from my guests. I tried using quinoa since I only had Isreali couscous and one of the guests does not like it, but the boiling water did not cook it enough and I had to heat it more. I would suggest cooking it first as normal and then just mixing in the chickpeas to warm them. Since I’m eating it for breakfast as I type this, I still consider it a huge success and can’t wait to try it again with the proper couscous. Thanks.
- Nagi says
  May 27, 2019 at 4:41 pm
  Hi Gordon, you’re exactly right – you would need to cook quinoa a different way as it takes longer to cook than couscous. I bet it would taste just as great as couscous though!
Meg says
May 17, 2019 at 2:08 am

I opened the newsletter email just to see the update on Dozer, and here I am eating this delicious salad! Yet another awesome recipe from Nagi, thanks!
- Nagi says
  May 17, 2019 at 4:14 pm
  Thanks so much Meg!
  - Margarita says
    May 18, 2019 at 12:56 am
    Do you have a gallery of all of Dozer’s photos/posts.?
    Would love to see older posts..(new subscriber)
    Thanks… love the recipes!