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Couscous Salad with Sun Dried Tomato and Feta | Daily Dine

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Couscous Salad with Sun Dried Tomato and Feta

Couscous Salad with Sun Dried Tomato and Feta

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.

View original recipe on recipetineats.com

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Prep Time: 12 minutes

Total Time: 12 minutes

Servings: 5

Nutritional Information

Calories:260 kcal

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

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.