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
Foto: RecipeTin EatsBahan-bahan
- 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 g arlic 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)
Langkah-langkah
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 all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
Adjust salt and pepper to taste.
Transfer to serving bowl, sprinkle with feta. Serve.
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