Warm Mediterranean couscous salad

Warm couscous mediterranean salad is perfect for a quick summer dinner.

A simple and filling salad. Can serve up to 4 people.


  • 300ml (1 1/4 cups) vegetable stock or water
  • 110g (2/3 cup) whole wheat couscous
  • 1 teaspoon tomato paste concentrate
  • 190g (1 cup) canned chickpeas, drained and rinsed
  • 3 TBSPs olive oil
  • 1 shallot, chopped
  • 1/2 large zucchini (about 140g | 5 oz), peeled, quartered lengthwise, sliced across thinly
  • 210g (1 1/2 cups) cherry tomatoes (mixed colors), halved
  • sea salt
  • 1 teaspoon dried oregano
  • 200g (7 oz) feta cheese, diced
  • For serving: chopped parsley


  1. Bring the vegetable stock to a boil in a small pot, add a pinch of salt and tomato paste. Stir to dissolve and add couscous. Cover with a lid and remove from heat.
  2. Set your oven to 200°C (450°F). Line a small baking pan with parchment paper and put in the chickpeas. Sprinkle with sea salt and coat with about 1/2 tablespoon olive oil. When your oven is ready bake them for 10 minutes or until golden brown and crispy, then set aside.
  3. Meanwhile, heat the rest of the oil in a non stick 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.
  4. Stir in couscous and oregano, then the chickpeas and feta.
  5. Sprinkle with parsley, add more cherry tomatoes if desired.


I like to eat this salad with a side of something sour, usually some mâche salad (corn salad). I know it seems silly to eat a salad with a salad, but that’s my favorite thing to do with this dish, so I just do it. You can eat this cold, I have before and it’s just as good. Just store it in an airtight container. This recipe is adapted from Smitten Kitchen.