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Home Pasta Salads and Rice Salads

12 Minute Couscous Salad with Sun Dried Tomato and Feta

By:Nagi
Published:21 Feb '19Updated:24 Sep '19
133 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:

  • Chicken Shawarma
  • Middle Eastern Lamb Koftas
  • Chicken Doner Kebab Meat
  • Lamb Shawarma
  • Turkish Kebabs
  • Moroccan Lamb Meatballs

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 

  • 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

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

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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 38 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.

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133 Comments

  1. Susan Lutman says

    May 16, 2019 at 11:27 am

    Can the feta cheese be exchanged for another kind? I don’t really like feta, but the recipe looks so good I want to try it.

    Reply
    • Nagi says

      May 16, 2019 at 3:50 pm

      You could use goats cheese if you prefer or even parmesan or bocconcini!

      Reply
  2. Chae Ianni says

    May 16, 2019 at 7:30 am

    5 stars
    Made this last night! Had it for dinner and having it for lunch today! Light yet filling, refreshing, healthy and most importantly, tasty! It’s a keeper! Thank you Nagi!

    Reply
    • Nagi says

      May 16, 2019 at 7:41 pm

      You’re so welcome Chae!!

      Reply
  3. Alli says

    April 22, 2019 at 8:12 pm

    5 stars
    I made this recipe for the family for Easter. It was a hit with everyone.
    Glad we had left overs – tasted even better the next day.
    Will be making this again!

    Reply
    • Nagi says

      April 23, 2019 at 8:35 am

      Wahoo, I’m so happy it was a hit!

      Reply
  4. Sarah C says

    February 18, 2019 at 9:34 pm

    Love this recipe. Full of flavour. Beautiful main or side. Keeps well for a couple of days.

    Reply
  5. jackie says

    February 6, 2019 at 5:29 pm

    Made this for dinner last night with roast chicken, i didn’t have couscous so substituted with quinoa and was so yummy. Had for lunch today and tasted even better. Another great recipe so thanks again Nagi.

    Reply
    • Nagi says

      February 6, 2019 at 7:18 pm

      I’m so glad you loved it, it would have been perfect with roast chicken!

      Reply
  6. Anita says

    February 1, 2019 at 8:05 am

    This is yummy and filling! Love it!

    Reply
    • Nagi says

      February 1, 2019 at 3:38 pm

      Yes, I love it as a side or a main!

      Reply
  7. Pauline says

    January 20, 2019 at 7:02 pm

    5 stars
    Utterly delicious and so easy to make. Teamed it up with some lamb skewers for dinner and the family loved it. So great for a hot summer Sydney night … and the bonus, there’s leftovers for lunch tomorrow 😁

    Reply
    • Nagi says

      January 21, 2019 at 5:47 am

      A perfect combo! Terrific Pauline ☺️

      Reply
  8. Monique says

    January 17, 2019 at 5:38 pm

    5 stars
    WOW this salad is YUM! Super fresh and healthy, but still really filling and satisfying from the chick peas and feta. I had a huge bowl of this and still went back from seconds. I can already tell this will be a go-to recipe for BBQs and dinner parties.

    Reply
    • Nagi says

      January 17, 2019 at 8:23 pm

      It’s the perfect picnic/BBQ food! I’m so happy you love it Monique!

      Reply
  9. Gail says

    January 3, 2019 at 8:02 pm

    Absolutely loved this! My partner couldn’t get enough, his response was I didn’t think couscous could taste so good! Definitely will make this again!

    Reply
    • Nagi says

      January 8, 2019 at 9:36 pm

      Wowser! What a compliment, thanks!

      Reply
  10. Sarah says

    November 26, 2018 at 6:46 pm

    5 stars
    Thank you Nagi. That was delicious and so easy to prepare.
    It makes a large salad leaving left
    Overs for meals tomorrow.
    It was full of flavour. The lemon juice added a lovely tang with the saltiness of the feta.

    Reply
    • Nagi says

      November 26, 2018 at 7:53 pm

      That’s so great to hear Sarah! Thanks for sharing your feedback – N x

      Reply
  11. Sami says

    September 8, 2018 at 10:45 pm

    5 stars
    Loved this recipe soo much. Looking forward to leftovers tomorrow. I also added sultanas into it for added sweetness. Pairs nicely with everything!! Some slithered almonds would really set it off. Thankyou!

    Reply
    • Nagi says

      September 10, 2018 at 8:37 pm

      That’s great to hear Sami! Thanks for letting me know you enjoyed this! N x

      Reply
  12. Marylou says

    September 7, 2018 at 7:33 pm

    5 stars
    This is an amazing recipe. Thank you so much. I made it for dinner yesterday and I’m now eating the leftovers for lunch. This one is a keeper!

    Reply
    • Nagi says

      September 7, 2018 at 8:21 pm

      I’m so glad! Thank you for letting me know Marylou! N x

      Reply
  13. Sandra W. says

    July 25, 2018 at 9:45 am

    5 stars
    Hi Nagi,
    Just wanted to say that your blog is amazing and this recipe is a keeper! I made it last night and it was so incredibly tasty.

    Your fan in Vancouver, Canada!

    Reply
    • Nagi says

      July 25, 2018 at 7:57 pm

      Glad you loved this Sandra!! Thanks for sharing your feedback! N x

      Reply
  14. Dfox says

    June 14, 2018 at 6:51 pm

    Could you use quinoa instead of couscous for this recipe??

    Reply
    • Nagi says

      June 15, 2018 at 2:58 pm

      Absolutely! N x

      Reply
  15. Jen says

    June 2, 2018 at 12:29 pm

    Are you able to proviede this recipe for just TWO servings rather than 5-10???

    Reply
    • Nagi says

      June 2, 2018 at 8:06 pm

      Hi Jen! Just use the recipe scaler – click on the servings and slide! 🙂 N x

      Reply
  16. Aiobhean Brown says

    March 25, 2018 at 5:43 am

    This is the 2nd time I’ve made this and OMGosh it gets better each time! I’ve signed up now, your recipes all look so delicious. I just need a few more vegetarian ideas for my son who has returned home from travelling :-). Thank you for your inspiration!!!!!!!!!!

    Reply
    • Nagi says

      March 26, 2018 at 6:29 pm

      LOVE HEARING THAT Aiobhean! N x ❤️

      Reply
  17. Alysa Woods says

    February 15, 2018 at 5:46 am

    5 stars
    This is SOOOOOOOOOOOOOOO good! I made with quinoa instead, and actually left out the chickpeas, but will definitely be making again and again.

    Reply
    • Nagi says

      February 17, 2018 at 7:13 pm

      That’s terrific to hear Alysa! Thanks for letting me know! N xx

      Reply
  18. Lyn says

    February 13, 2018 at 10:50 am

    This was Yummy. I made for company and then I finished off the leftovers. It lasted 3 days before I made all gone…:)

    Reply
    • Lyn says

      February 13, 2018 at 10:51 am

      5 stars
      I added star rating:

      Reply
      • Nagi says

        February 14, 2018 at 8:11 pm

        😘

        Reply
    • Nagi says

      February 14, 2018 at 8:11 pm

      That’s so great to hear Lyn!! Thanks for letting me know! N xx

      Reply
  19. Cheryl says

    February 10, 2018 at 1:54 am

    5 stars
    I made this the other night as a side to roasted pork tenderloin and it was excellent! The only thing I did a little differently was to add a splash of red wine vinegar which seemed to brighten it up a bit (not that it needed it, just a personal preference). I will definitely add this to my list of hearty salad staples. Thank you for another wonderful recipe!

    Reply
    • Nagi says

      February 12, 2018 at 7:29 pm

      That’s wonderful to hear Cheryl! Thanks for letting me know! N x ❤️

      Reply
  20. Sandra says

    February 9, 2018 at 12:37 pm

    This salad is so yummi ! Have made this twice. Added more sundried tomatoes and cut back on the lemon. Thanks Nagi

    Reply
    • Nagi says

      February 12, 2018 at 7:41 pm

      That’s wonderful to hear Sandra! Thanks for letting me know! N x ❤️

      Reply
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