This is the kind of lunch that can begin with a tin of chickpeas and a bag of couscous, then pick up whatever fresh vegetables are in the fridge. Lemon and olive oil do most of the flavour work; the feta adds a salty finish. It is colourful enough for a shared table and practical enough for a workday.
Let's make it.
- Put the couscous in a heatproof bowl, pour over the boiling water and cover for 5 minutes. Fluff with a fork.
- Drain and thoroughly rinse the chickpeas.
- Add the chickpeas, cucumber, tomatoes, onion and parsley to the warm or cooled couscous.
- Whisk the olive oil, lemon juice and cumin in a small bowl; season to taste.
- Pour the dressing over the salad and toss gently to distribute.
- Fold through the feta just before serving.
Make it your own.
- Swap parsley for mint or a little coriander if you prefer.
- For a packed lunch, keep the dressing separate until serving if you want firmer vegetables.
- Couscous contains wheat; substitute a suitable cooked grain if wheat is not appropriate.
Storing and food safety
Cool cooked couscous quickly. Store the salad covered at 5°C or colder and use within 2 days; follow safe handling rules for cooked grains.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
