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!
I’m told that half the housewives on the lower North Shore of Sydney have been waiting impatiently for this Couscous Salad for weeks, ever since I gave a giant tub of it to Dozer’s boarder which was then distributed to fellow dog owner’s at her local dog park.
OK, so I might be exaggerating ever so slightly.
It might not be quite as many as half the housewives on the lower North Shore. It just feels that way because I’ve been asked so many times – have you published the couscous yet??? So much so that I ended up sending an abbreviated form of this recipe by text message to Dozer’s boarder to distribute on an as-requested basis!
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 (oooh, imagine this piled high with crazy tender Lamb Shawarma!!) 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.
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 it 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
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. Recipe VIDEO below.
- 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
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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.
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Fluff couscous with fork. Cool a bit.
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Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
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Adjust salt and pepper to taste.
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Transfer to serving bowl, sprinkle with feta. Serve.
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.
WATCH HOW TO MAKE IT
LIFE OF DOZER
When I leave and when I come home:
can i use quinoa if i do not have couscous?
Absolutely! 🙂
Nagi – you are the best and your recipes are never fail. We are currently touring around Greece in a motorhome and have just made this salad twice. We can’t get coriander in Greece but no matter, it was delish anyway. Your pumpkin soup recipe is also one of our go-to ones. Thanks and keep up the yummy work.
Enjoy your travels Alan! It sounds so exciting!! 🙂 N x
The Dozer pic is hilarious.. love it. We get that sorrowful look whenever we leave also.
Made this salad for a party last night and everyone loved it! I was a little worried we wouldn’t have any left over for my lunch today but I snuck the lid back on while there was still a little left. 🙂 Even my husband who avoids most greenery likes this one and declares he could eat salad like this every day. Woohoo! So that’s four thumbs up from us!
This will definitely become a staple in our house… thanks!!
Note: This was a first couscousing for me, and the “Israeli Couscous” available in our store needed more boiling water and more time to be ready. Do you use a particular brand?
I call it the Death Stare of Guilt…. 🤣 HIGHEST COMPLIMENT EVER about a salad from your husband!!!!! LOVE IT! Israeli Couscous is a bit different to the tiny one I use in this, yes it needs to be boiled so if you use it for this recipe please prepare per packet directions! And thanks for reminding me, I keep meaning to add that tip in the notes 🙂 N x
Thank you, thank you, thank you! This is the easiest and quickest recipe and the taste, OMG!! I did substitute the chickpeas for cannellini beans and it was amazing. Do you know what I love about your recipes Nagi? They use everyday ingredients, are easy to make, always delicious and turn out just the way they should. Your recipes make me look like a better cook than I probably am!! lol
YESSSS! I’m so thrilled you enjoyed this Fiona! PS I’m a totally normal cook, that’s probably why! No fancy ingredients in my pantry. In fact, the odd gourmet thing I have always ends up sitting there for ages cause I just don’t use them!! N xx
Hi Nagi,
I made this with Basmati rice (Wheat & Yeast intolerant) and it was absolutely AMAZING!
Thank you yet again 👍
Hi Nagi, recipe looks wonderful. I am wondering how to sub Israeli couscous in this dish. I have made your salad using Israeli couscous, it actually introduced me to it and now I am hooked on those big pearls of yum. What do you think, how would you do that? Thanks for all your great recipes, cheeky comments and pictures of beautiful Dozer. He clearly loves you so much!
Hi Faith, I used Israeli Couscous when I made this salad (the only brand I could find at our local market), and it needed twice as much water and extra time to boil. I tried it following Nagi’s recipe and after 5 min realized it was probably a different brand than she used as it was still chewy… so I boiled an extra 1 1/4 cups water, poured it over the couscous/chickpea mixture and let it sit covered for several more minutes then drained off the excess water and it was perfect. Tasted great in the recipe! Hope this helps!
Hi Joanne! That’s right, Israeli couscous is quite a bit larger than the tiny couscous I use in this so yes it needs to be boiled to cook, just like pasta. So glad you loved the flavour! 🙂 N x
Hi Joanne! That’s right, Israeli couscous is quite a bit larger than the tiny couscous I use in this so yes it needs to be boiled to cook, just like pasta. So glad you loved the flavour! 🙂 N x
Another amazing recipe that had the neighbours and our au pair clambering for the recipe. My tweaks were to add roasted pumpkin cut in 1cm squares and baby spinach instead of rocket because that is what I had. I guess the pumpkin means it is no longer 12 minute cous cous, but still quick to put together. Thanks again
My French bulldog does the exact same thing when I am leaving. Super sad! This recipe looks fantastic, so many colors!!
this looks amazing! i absolutely love the combination of all those ingredients, and the fact it’s no cook! on another note, did you get a new video camera? the video looks crazy clear! maybe it’s just cos I’m wearing my glasses though 🤷 great recipe loves that it’s only 12 mins!
What’s with Dozer, NOT HAPPY BOY…. as for SALAD, FANTASTIC! No cooking100 out of 100!! In summer I DO NOT COOK, NOT EVEN FOR QUEEN!!! Thank GOD IT HAS COOL DOWN FOR WEEK THAN PLEASE DO NOT ASK. THANK YOU FOR DELICIOUS SALAD.
I call that his Death Stare of Guilt!!!
Do you think you could make this the night before Nagi without going soggy? It looks amazing, I can’t wait to try it.
Yes yes yes! It keeps very well 🙂 N x
Absolutely lovely. Of course, I wanted to make it straight away so I had to sub char-grilled capsicum for sun dried tomatoes and goats cheese for feta
Makes a great take to work lunch if you have any left over.
Thank you for a great recipe.
I LOVE HEARING THAT!!! ❤️
Well, take a bow Nagi!! Loving couscous as much as I do but oft serving it as a side in a more ‘plain’ fashion, your recipe really said ‘make me!’! My weekend Coles on-line order already booked, I did go back in to get the feta I had not ordered and the sundried tomato strips. Normally I do not use stock powders because of high sodium content and oft artificial taste, but some very accomplished US blogfriends suggested I look at ‘Better than a Bouillon’ – besides the lobster and mushroom bases I needed I did get the vegetable one much lower in salt (arrived in four days!) and can’t wait to use that also in your absolutely fab recipe – weekend fare, full meal 🙂 ! Oh, Dozer: hmmm! In the doghouse (sorry) . . . ?
That is a high compliment Eha!!! That you went and changed your order?? 😳 Hope you love it! N xx
Hi, Nagi. Recipe says coriander powder, video shows cumin ?? Thanks.
Hi Shabani! Thanks for picking that up – I use them interchangeably so I updated the recipe as such 🙂 It’s quite a subtle flavour so it doesn’t really matter which, as long as one of them is used! N xx
Just my kind of main meal salad, Nagi! Quick, colourful and nutritious 🙂
I do in fact buy the dry vacpacs of sundried tomato strips (when they are on special) and keep them in a jar of EVOO in the fridge, sometimes with a garlic clove and/or peppercorns 🙂 So much cheaper IF you have the time to plan ahead 😉 Sundried tomatoes are so good in almost anything!!!
Thank you for yet another wonderful recipe, and hugs and pats for Dozer xx.
Carol in Auckland
It’s cheaper?? I don’t think it’s cheaper here, pretty sure it’s the same as getting it in oil! Curious now, will check 🙂
Interesting! I also like the fact that with the semi-dried I can use EV olive oil rather than the sunflower oil our jars seem to have. And also add them to dishes where the oil might not be needed 🙂
I used to buy the bigger packets of halved dried (leathery!) tomatoes and snip and marinate them, but can’t find them any more. They were really cheap!!
Hi Nagi,
Big fan of yours from lil New Zealand! Ever since moving out of home and discovering your website, 95% of all the meals I cook are ones from Recipe Tin Eats!! Never been disappointed by any of your meals. 😍
This salad looks absolutely delicious! Would it be OK to make and store in the fridge throughout the week for work and to have it cold?
Thanks!!!
Ohhhh I love hearing that Christine!! It’s terrific for make ahead – I have this cold / at room temp. It keeps for around 3 days dressed with no problems. If keeping beyond this, I’d keep the ingredients separate and just toss and dress before serving (see new Make Ahead notes added 🙂 ) N xx
Sweet Dozer! Awwww, looks like he misses you. I just love him!
Couscous is a favorite of mine and made into a salad is even better! I can’t wait to make this one.
It was a 30 minute grocery shop! He acts like I abandoned him all day!
I love your Dog God what a beautiful boy you have ,yes you too dear lady,, how is your Mom? you cook with soul ,all will agree all the recipes I look forward to seeing every week , go slow ,be well ,keep healthy and Dozer looks so sad in the window , I have most of his Pictures , I love all Animals I keep Animals and COOKING ,have your pins , pat lily gar
You wouldn’t think he was so beautiful if you could smell him. HE STINKS!
I am sure Dozers feet smells pop corn , brush his teeth with beef water and a little mint jam , a drop of perfume on the back of his neck and he’s good to go anywhere
Awwwwwww!!Dozer misses you. That is so sweet! And as far as your salad goes, I could eat the whole bowl!! I remember once we ate at a restaurant that had the most wonderful couscous salad. I loved it and even asked our waitress if she knew how it was made. She didn’t. Put it had a citrusy taste — I think lime and now I don’t remember all that was in it. Your salad does the same for me — wanting to hurry and make it. I like the touch of feta in it. This is definitely a must make!! Give Dozer a hug. 🤗
He’s such a drama queen. Acts like I abandoned him all day even if I just pop out for some groceries!!!
He’s male — you’ve heard of man-flu. Uh-huh!! they want us to feel guilty and cater to their every need. But they are so adorable, we do!!
BEAUTIFUL! I love that you mixed the couscous with greens, so it’s not as “grainy.” Great ingredients.
Thanks Mimi! N xx