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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Couscous Salad with Sun Dried Tomato and Feta
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:
Nutrition Information:
Originally posted January 2018. Post updated for housekeeping matters, no change to recipe.
LIFE OF DOZER
When I leave and when I come home:
Served this for lunch today, I didn’t have fresh corriander so I substituted with fresh basil and mint, also used 1 tsp of garlic powder instead of fresh garlic. Tasted fabulous, but all we talked about was Dozers recovery and how much we love both of you. Gentle hugs to you Nagi and Dozer.
Delicious, quick and easy recipe as always from Nagi – full of flavour and such a perfect easy weekday dinner! Thank you Nagi!
Am I able to leave out the coriander and cumin? My husband hates it
This is so delish! I did leave out the chickpeas and added a handful of walnuts and extra feta instead though but oh my! The flavour. Mmmm
Got this on my list for xmas day! thankyou!!
Lovely and very easy to make. I soaked the onions for about 30 mins as suggested in another comment. It took the rawness out of the onion taste.
I don’t usually like salads, but this is best salad I’ve ever tasted – the flavour profile is second to none.
Easy, yummy salad. I served it with harissa salmon and tahini yoghurt sauce. The sundried tomato and oil as the dressing is a game changer. Thanks Nagi x
Amazingly simple ending in a party in my mouth.
This is an excellent recipe bursting with so much flavour and ever so easy to make. Thank you again Nagi xx
Beautiful salad – really easy to make and lovely flavour. Will definitely be making this one again.
This was phenomenal! Didn’t have feta on hand; and I threw in some raisins and pineapple. Really really great.
Loved this salad! Made it tonight for the first time to prep for the week’s lunches and couldn’t stop eating it! Easy and so tasty
I made this as a side to serve with roast lamb and vegetables. Absolutely delicious. Chopped up the leftover lamb and roast pumpkin and added it to the salad to enjoy as leftovers. Winning!
It’s Sunday evening. We’re always both so buggered we can only muster up enough energy to argue over what sort of takeaway we’re getting.
But not this day.
You had me at 12 minutes before I even read the part about ‘no cooking’.
Still had to go shopping to get a couple of things for this pile of deliciousness but will be better prepared next time, and there WILL be a next time, probably later this evening coz it makes a satisfyingly large amount. Top marks Nagi!!!!
My friend made this salad and of course I asked for the recipe! Then I made it at home and my husband loved it. Then I made it for friends! Yesterday, one of them said she made it and it was a hit. So, the chain keeps on growing….
BTW, red onions are huge in the US but nice and small in Europe.
Those recipes are much easie and good week days and week end.
Thank youNo
Another super tasty salad. I used spinach the last couple of times, ran out of parsley so doubled the coriander and topped up lemon juice with lime. Easy dinner option along with rotisserie chicken and crusty rolls.
I am a uni student and i LOVE this recipe so much – it is so affordable and delicious and it makes so so much. I added cucumber and tomato and it made it so yummy and fresh i very much recommend :))
Made this for dinner tonight, good choice for a vegetarian meal. Love the flavour combinations, simple to put together, but for our tastes I’d use only half the rocket, more mint and maybe even double the amount of sundried tomatoes. I also soaked the sliced red onion in water for 30 mins to take away that raw onion harshness. This recipe recipe makes a huge amount – you could easily halve it and have plenty for a family of four.