Easy Couscous Salad

This easy couscous salad is brimming with flavor and texture. Loads of fresh vegetables, herbs and creamy feta cheese makes this recipe perfect for lunch, a picnic or as an easy side dish.

Course Salad

Cuisine Mediterranean

Keyword couscous salad, couscous salad recipes, salad couscous recipe

Prep Time 15

Total Time 15

Servings

Calories 318kcal

Author Alida Ryder

Ingredients

1 cup couscous
1 cup boiling water / chicken stock
2 cups cherry tomatoes
1 English cucumber
½ red onion
4 radishes
½ cup feta cheese cubed
400 g (14oz) chickpeas drained and rinsed
large handful fresh herbs basil, parsley, chopped chives

For the dressing

3 tbsp olive oil
2 tbsp lemon juice
1 garlic clove minced
1 tsp salt
½ tsp black pepper

Instructions

Add the couscous to a large metal or glass bowl then pour over the boiling water (you can use chicken stock too if you want more flavor) and season with a pinch of salt.
Cover with plastic wrap or a plate and allow to soak for 10 minutes then fluff with a fork.
Finely dice the vegetables. I don't like keeping the veggies too chunky for this salad so I quarter the cherry tomatoes and finely chop the red onion and cucumber.
Drain and rinse the chickpeas under cold water then allow to drain for a few minutes before adding to the salad.
Make the dressing by combining all the ingredients in a small bowl.
Add all the vegetables and herbs to the couscous along with the feta cheese.
Toss to combine with the dressing and serve.

Nutrition