Couscous Salad
A cold couscous salad tossed with chickpeas, cucumber, bell pepper, sun-dried tomatoes, pine nuts and plenty of fresh mint and parsley, dressed with a lemon-cumin-sumac vinaigrette and finished with feta. It keeps well in the fridge and eats as a light main or a substantial side.
Ingredients
Couscous Salad Ingredients
- 1 cup couscous
- 1 cup water
- ½ teaspoon fine sea salt
- 1 can chickpeas, rinsed and drained; 15 ounce can
- 1 piece English cucumber, seeded and diced; 12 ounce
- 1 piece red bell pepper, medium, cored and diced
- 1 piece red onion, small, peeled and finely diced
- ½ cup sun-dried tomatoes in oil, drained and diced
- ½ cup pine nuts, toasted
- 1 cup fresh herbs (mint and parsley), loosely packed, chopped; 2/3 cup mint and 1/3 cup parsley
- 5 ounce feta cheese
Lemony Vinaigrette Ingredients
- ¼ cup olive oil
- ¼ cup lemon juice, freshly squeezed
- 2 teaspoon ground cumin
- 2 teaspoon ground sumac
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper, freshly ground
- 2 clove garlic, minced or pressed
Method
- Cook the couscous. Bring water and salt to a boil in a small saucepan. Stir in the couscous until combined, then turn off the heat, cover and let rest for 10 minutes or until tender. Uncover and gently fluff with a fork.
- Make the vinaigrette. Whisk all ingredients together in a bowl or shake together in a sealed jar until combined.
- Toss the salad. Combine all of the salad ingredients in a large bowl and drizzle evenly with the vinaigrette. Toss until evenly combined.
- Season. Taste and season with extra salt, pepper and/or lemon juice if needed.
- Serve. Serve immediately or refrigerate in a sealed container for up to 3 days.