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Warm Mediterranean couscous salad

A filling warm couscous salad with feta and summer vegetables. Can be made ahead.
Prep 15 minutes
Cook 15 minutes
Total Time 30 minutes
Servings 4

Ingredients 
US | M

  • 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.

Notes

You can use fine or pearl couscous. The latter will old up better when making this ahead of time.