Couscous Salad with Sun Dried Tomato and Feta
User Reviews
5
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Prep Time
12 mins
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Servings
5 - 10 people
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Calories
260 kcal
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Cuisine
Vegetarian
Couscous Salad with Sun Dried Tomato and Feta
Description
The recipe "Couscous Salad with Sun Dried Tomato and Feta" features small couscous grains soaked in hot water with vegetable stock, garlic, coriander, and chickpeas. After fluffing and cooling, it’s combined with chopped coriander, parsley, red onion, strips of sun dried tomatoes including their flavored oil, arugula, and freshly squeezed lemon juice and zest. Black pepper seasons the salad, and crumbled feta is added on top just before serving. This preparation yields a vibrant salad balancing herbaceous notes, acidity from lemon, and the richness of sun dried tomato oil.
The texture is varied with the soft and light couscous, the firmness of chickpeas, and the freshness of herbs and arugula. The soaking method for couscous ensures a tender yet fluffy base which soaks up the tomato oil and lemon dressing naturally. The salad requires no separate dressing, relying on the tomato oil and citrus to bind flavors together.
This salad makes a suitable accompaniment to grilled meats or fish or can be enjoyed as a light vegetarian dish. It can be prepared quickly by soaking the couscous while chopping ingredients, and it holds well refrigerated for a couple of days without wilting.
For best results, use the oil from jarred sun dried tomatoes as the dressing component; if tomatoes are dry, adding olive oil helps replicate the intended texture and flavor. Adjust seasoning to taste before serving, and sprinkle feta cheese on top to add a creamy, salty contrast.
Ingredients
- 1 1/4 cups couscous Note 1, dried
- 1 1/4 cups / 315 ml water boiled
- 1 tsp vegetable stock powder (or 1 cube crumbled) (Note 2)
- 1 garlic minced, clove
- 1 tsp coriander powder or cumin powder
- 400 g / 14 oz chickpeas drained, canned, 1 can
- 1/2 cup Coriander , finely chopped
- 1/2 cup parsley , finely chopped (or mint)
- 1 red onion , chopped
- 220 g / 7 oz sun dried tomatoes Note 3, jar, strips in oil
- 120 g / 4 oz arugula chopped into 5 cm / 2" pieces, aka rocket lettuce
- lemon zest of 1 large
- 5 tbsp lemon juice 2 large lemons, fresh
- 1/2 tsp black pepper coarsely ground
- 60 g / 2 oz feta cheese crumbled
- salt to taste
- black 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.
Notes
- Use the oil from jarred sun dried tomatoes as the salad dressing; add olive oil if your tomatoes are dry to achieve the right consistency.
- For larger couscous varieties like Israeli or Pearl, cook according to package instructions rather than soaking.
- This salad keeps well for 1-2 days refrigerated and can be partially prepared ahead by mixing all ingredients except sun dried tomatoes and lemon juice, which should be added just before serving.
- Vegetable stock powder enhances the couscous flavor; if unavailable, bouillon cubes or broth can be substituted.
- Substitute couscous with other grains like quinoa or barley, cooking those separately before assembling the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 10 people
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 183g | |
| Calories | 260cal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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