Introduction
This flavorful couscous salad combines a variety of fresh ingredients and hearty chickpeas, making it a nutritious and satisfying dish. Perfect as a side or a main meal, it’s quick to prepare and bursting with flavor. The addition of sun-dried tomatoes, fresh herbs, and a zesty lemon dressing adds depth and freshness, making it an ideal choice for any occasion.
Detailed Ingredients with measures
1¼ cups dried couscous
1¼ cups boiled water
1 teaspoon vegetable stock powder (or 1 cube, crumbled)
1 garlic clove, minced
1 teaspoon coriander powder
400g chickpeas, drained
½ cup coriander, finely chopped
½ cup parsley, finely chopped (or mint)
1 red onion, chopped
220g sun-dried tomato strips in oil
120g rocket (arugula), chopped into 5cm pieces
Zest of 1 large lemon
5 tablespoons fresh lemon juice (from 2 large lemons)
½ teaspoon coarsely ground black pepper
60g feta, crumbled
Salt and pepper, to taste
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Yield
Serves 4
This salad is not only easy to make but also offers a delightful balance of textures and flavors. Serve immediately for the best taste, or let it sit for a short time to enhance the flavors even further!
Detailed Directions and Instructions
Step 1: Prepare the Couscous Mixture
In a large bowl, combine chickpeas, couscous, vegetable stock powder, coriander powder, and minced garlic. Pour over the boiled water, ensuring the couscous is evenly leveled (chickpeas should mostly settle on top). Cover with a plate or cling wrap and let it sit for 5 minutes.
Step 2: Fluff and Cool
Fluff the couscous with a fork and allow it to cool slightly.
Step 3: Add Fresh Ingredients
Add the chopped coriander, parsley, red onion, sun-dried tomatoes (including all the oil from the jar), rocket, lemon juice, and black pepper to the couscous mixture. Sprinkle the lemon zest over the top. Toss everything well to combine.
Step 4: Season to Taste
Adjust salt and pepper to taste.
Step 5: Serve
Transfer the salad to a serving bowl and sprinkle with crumbled feta. Serve immediately.
Notes
Variation Options
You can substitute parsley with mint if preferred for a different flavor profile.
Storage
This salad can be stored in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
This dish works well as a light main course or a side dish alongside grilled meats or vegetables.
Cook techniques
Fluffing Couscous
To achieve fluffy couscous, ensure to let it steam adequately after adding boiling water. Use a fork to gently separate the grains without crushing them, promoting a light texture.
Combining Flavors
When mixing ingredients like herbs, vegetables, and spices with couscous, be gentle. Toss the ingredients lightly to prevent bruising fresh herbs and to maintain the texture of the dish.
Adjusting Seasoning
Always taste as you go. After combining all ingredients, adjust the salt and pepper to enhance the flavors. Start with a little, and add more as needed. This ensures a well-balanced dish.
Serving Tips
Serve the salad immediately for the best texture, but if you want to prepare it in advance, consider adding feta just before serving to prevent it from becoming soggy.
FAQ
Can I use quick-cooking couscous instead?
Yes, quick-cooking couscous is a great substitute. Just follow the package instructions, which usually require less time for soaking.
What can I substitute for chickpeas?
You can use canned or cooked lentils, white beans, or even diced bell peppers for a different texture and flavor.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just be sure to add any delicate ingredients like feta and fresh herbs just before serving.
Is this recipe suitable for a vegan diet?
Yes, by omitting the feta or substituting it with a vegan cheese option, this dish can easily be made vegan.
How long can leftovers be stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
This colorful couscous salad packed with nutritious ingredients is not only easy to make, but it also bursts with flavor from the sun-dried tomatoes, fresh herbs, and zesty lemon dressing. It’s a versatile dish that can be served as a light meal, a side dish, or a potluck favorite. The combination of chickpeas and feta adds a delightful protein boost, making it satisfying and healthy.
Chickpea and Quinoa Salad
Swap couscous for cooked quinoa for a gluten-free option. Add diced cucumbers and bell peppers for an extra crunch.
Middle Eastern Spiced Couscous
Incorporate spices like cumin and turmeric while preparing the couscous. Serve with grilled lamb or chicken for a complete meal.
Greek Couscous Bowl
Add diced cucumber, black olives, and red bell peppers. Replace feta with crumbled goat cheese for a twist.
Vegetable Couscous Medley
Mix in sautéed zucchini, eggplant, and bell peppers for a hearty vegetarian dish.
Thai-style Couscous Salad
Substitute the herbs with Thai basil and mint. Add shredded carrots and drizzled peanut sauce for a unique flavor profile.
Spicy Couscous with Avocado
Mix in diced avocados and a splash of sriracha or chili flakes for a spicy kick that pairs perfectly with the creamy avocado.
