Couscous Salad with Sun Dried Tomato and Feta

Name: Couscous Salad with Sun Dried Tomato and Feta
Prep time: 12 min
Total time: 12 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 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)

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

⏱️ 12 min 🔪 Prep: 12 min 📊 Easy ⭐ 5.0 (72) 👁️ 3 views

👨‍🍳 Start Cooking

Couscous Salad with Sun Dried Tomato and Feta

Foto: RecipeTin Eats

Ingredients

5 servings

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)

Steps

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.

Nutrition Facts (per serving)

Macronutrients

Calories26013% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 5.360

Per Serving Rp 1.072/serving

🏠 Save ~Rp 10.720 compared to buying!

📋 Price Breakdown (25% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
dried couscous	0.25 cups	-	-
/ 315 ml boiled water	0.25 cups	-	-
vegetable stock powder	1 tsp	Rp 8.000/100g	Rp 400
arlic clove	1 g	-	-
coriander powder	1 tsp	Rp 8.000/100g	Rp 400
/ 14 oz chickpeas	400 g	-	-
coriander	0.5 cup	-	-
parsley	0.5 cup	-	-
red onion	1	-	-
/ 7 oz jar sun dried tomato strips in OIL	220 g	Rp 12.000/kg	Rp 2.640
/ 4 oz rocket / arugula lettuce	120 g	Rp 16.000/kg	Rp 1.920
Zest of 1 large lemon	1 l	-	-
fresh lemon juice	5 tbsp	-	-
coarsely ground black pepper	0.5 tsp	-	-
/ 2 oz feta	60 g	-	-
Salt and pepper	-	-	-