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
Pearl Couscous Salad <– personal fave!
Wild Rice Salad <– reader fave!
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
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:
Are you able to proviede this recipe for just TWO servings rather than 5-10???
Hi Jen! Just use the recipe scaler – click on the servings and slide! 🙂 N x
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!!!!!!!!!!
LOVE HEARING THAT Aiobhean! N x ❤️
This is SOOOOOOOOOOOOOOO good! I made with quinoa instead, and actually left out the chickpeas, but will definitely be making again and again.
That’s terrific to hear Alysa! Thanks for letting me know! N xx
This was Yummy. I made for company and then I finished off the leftovers. It lasted 3 days before I made all gone…:)
That’s so great to hear Lyn!! Thanks for letting me know! N xx
I added star rating:
😘
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!
That’s wonderful to hear Cheryl! Thanks for letting me know! N x ❤️
This salad is so yummi ! Have made this twice. Added more sundried tomatoes and cut back on the lemon. Thanks Nagi
That’s wonderful to hear Sandra! Thanks for letting me know! N x ❤️
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