Giant couscous, chickpea and feta salad

    45 min

    Giant couscous is combined with chickpeas, feta cheese, sundried tomatoes and olives to make this Greek-inspired salad or light main dish that's perfect for a hot summer's day.

    1 person made this

    Serves: 3 

    • 4 tablespoons chicken stock
    • 120ml water
    • 1 teaspoon minced garlic
    • 75g giant couscous
    • 1 tablespoon chopped sun-dried tomatoes
    • 40g sliced Kalamata olives
    • 2 tablespoons crumbled feta cheese
    • 250g tinned chickpeas, rinsed
    • 1 teaspoon dried oregano
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon white wine vinegar
    • 1 1/2 teaspoons lemon juice

    Prep:20min  ›  Cook:5min  ›  Extra time:20min  ›  Ready in:45min 

    1. Pour the chicken stock and water into a saucepan, stir in the garlic and bring to the boil. Stir in the couscous, cover the pan and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
    2. In a large serving bowl, lightly toss the couscous, sundried tomatoes, olives, feta cheese and chickpeas. Mix the oregano, black pepper, white wine vinegar and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

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    Reviews in English (67)


    This dish was great. I have made something similar before with orzo instead of couscous but couscous is outstanding and looks very pretty on the plate. I did use whole wheat couscous, and because it is dark the other ingredients didn't stand out as much. Regardless, it was pretty to look at and delicious. I also used all chicken broth (3/4 cup) , no water. As is, this is a very light lunch but if you cook some chicken breasts strips on the side seasoned with salt and pepper you can make this a more filling dinner entree. I say "salt and pepper" because the flavors in this couscous are complex enough and a heavy seasoned chicken might be a bit too much. Of course, it depends on your own personal taste and that of your family. Opa!!  -  21 Jun 2011  (Review from Allrecipes US | Canada)


    My family enjoyed this. I made a few changes to appeal to the 12 and 10 year olds: skipped the olives, but added some finely diced red pepper which gave it a nice crunch. Also, I didn't have garbanzo beans, and used black beans instead. Overall, a nice, healthy side dish.  -  29 Aug 2011  (Review from Allrecipes US | Canada)


    I doubled the recipe so that I would have enough to bring for lunches this week. I used all chicken broth instead of some water because I did not want to waste the rest of the can. I also only used a can of garbanzo beans, which was a little scant, because I didn't want to open a second for another ounce of beans. The results were delicious.  -  06 Nov 2011  (Review from Allrecipes US | Canada)