Couscous Salad with Sun Dried Tomato and Feta
Total Time
12 minutes
Prep Time
12 minutes
Rating
5 out of 5 stars
(62)
Ingredients
5 servings
- 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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Preparation
Step 1
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.
Step 2
Fluff couscous with fork. Cool a bit.
Step 3
Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
Step 4
Adjust salt and pepper to taste.
Step 5
Transfer to serving bowl, sprinkle with feta. Serve.
Step 6
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