This warm Mediterranean couscous salad with feta and roasted vegetables makes a perfect summer lunch or dinner. It comes together in under 30 minutes, it’s filling but not heavy at all.
It’s recipes like this one that make me wish I had a garden. I don’t think I’ve ever told you about wanting a garden, but I do want one. I just like the idea of walking down the lawn to a little corner on my property (future “dream” property) and picking the fruits of my labor.
That is such a cliche but it is where I see myself in the future. I do know having a garden isn’t all fun, it requires work and effort, but I think that if my 70-year-old grandparents can still do it, I could too some day.
Anyway, this has been one of my favorite recipes for a long time now. I’ve come to a point where I know it by heart and don’t have to look in my notes anymore. And that makes cooking a lot easier.
Apart from couscous, everything else can be easily changed, based on what I have in the fridge, but I do admit that I like this salad the most just the way that the recipe is written down here today.
More salad recipes to explore
- Shaved brussels sprout salad (With a mustard honey dressing, this is divine.)
- Roasted potato salad with beets and arugula (A filling salad that hits the spot any time.)
- Classic tomato salad with balsamic onions (A summer staple, great with grilling recipes and some fresh bread.)
Recipe
Warm Mediterranean couscous salad
Ingredients
- 1 1/4 cups vegetable stock
- 1 teaspoon tomato paste
- 2/3 cup couscous
- 1 cup cooked chickpeas you can use canned
- 2 teaspoons fine sea salt more to taste
- 3 tablespoons olive oil
- 1 medium shallot chopped
- 1/2 large zucchini quartered lengthwise, sliced across thinly
- 1 1/2 cups cherry tomatoes halved
- 1/2 teaspoon fine sea salt more to taste
- 1 teaspoon dried oregano
- 7 oz feta cheese crumbled
- handful fresh parsley chopped
Instructions
- Preheat your oven to 350°F (200°C). Bring vegetable stock to a boil in a small pot, add tomato paste and stir to dissolve. Add couscous and cover pot with a lid, then remove from heat and let stand for 15 minutes.
- Line a baking sheet with parchment paper and add the chickpeas. coat them with about 1/2 tablespoon of oil, sprinkle with salt and bake for 15 minutes or until golden brown and crispy, then set aside.
- Meanwhile, heat the rest of the oil in a skillet. Add shallot and cook for a few minutes, until soft. Toss in zucchini, cook for a few minutes and add the tomatoes. Add a pinch of salt and cook until the vegetables are tender. Remove from heat.
- Stir in couscous and oregano, then the chickpeas and feta. Sprinkle with parsley, add more cherry tomatoes if desired and serve.
