Couscous Salad with Sun Dried Tomato and Feta

This colourful salad is perfect for a family meal and leftovers used in the lunchbox.


1 1/4 cups dried couscous
1 1/4 cups boiled water
1 tsp vegetable stock powder (or 1 cube crumbled)
1 garlic clove, minced
1 tsp coriander powder (or cumin)
400 g can chickpeas, drained
1/2 cup coriander, finely chopped
1/2 cup parsley, finely chopped (or mint)
1 red onion, chopped
220g jar sun dried tomato strips in oil
120 g rocket or arugula lettuce, chopped into pieces
1 punnet cherry tomatoes (halved if large)
Zest of 1 lemon
Juice from 1 lemon
1/2 tsp coarsely ground black pepper
60 g feta, crumbled
Pepper, to taste


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 some oil), rocket, cherry tomatoes, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
Transfer to serving bowl, sprinkle with feta. Serve.

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