Sun-Dried Tomato and Olive Couscous Salad with Chickpeas

Why You’ll Love This Recipe

• Bright, bold Mediterranean flavors from sun-dried tomatoes, olives, lemon, and fresh parsley.
• Ready in about 30 minutes with mostly pantry ingredients and simple knife work.
• Perfect for make-ahead lunches, picnics, and potlucks—holds up beautifully in the fridge.
• Naturally vegetarian and easily made vegan, with optional feta for added richness.

Grocery List

• Produce: 1 large lemon, 1 bunch fresh flat-leaf parsley, 2 green onions (or 1 small red onion), 2 garlic cloves.
• Dairy (optional): Feta cheese (for topping, if desired).
• Pantry: Couscous, vegetable broth or bouillon, canned chickpeas, oil-packed sun-dried tomatoes, pitted Kalamata olives, jarred roasted red peppers, extra-virgin olive oil, Dijon mustard, honey or maple syrup, salt, black pepper, red pepper flakes (optional), pine nuts or slivered almonds (optional).

Full Ingredients

Couscous Salad Base

• 1 1/2 cups (270 g) dry couscous (regular, not Israeli/pearl)
• 1 3/4 cups (420 ml) low-sodium vegetable broth or water
• 1/2 tsp fine sea salt (only if using water instead of broth)
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed (about 1 1/2 cups cooked)
• 1/3 cup oil-packed sun-dried tomatoes, drained and finely sliced (about 8–10 halves)
• 1/3 cup pitted Kalamata olives, halved or sliced (about 60 g)
• 1 cup roasted red bell peppers, well drained and chopped (from a jar, about 2 large peppers)
• 1 packed cup fresh flat-leaf parsley leaves, finely chopped (about 30 g)
• 2 green onions, thinly sliced (or 1/4 cup very finely chopped red onion)
• Optional: 1/4 cup toasted pine nuts or slivered almonds, for crunch
• Optional serving: 1/4–1/3 cup crumbled feta cheese

Lemon-Garlic Dressing

• 1/4 cup (60 ml) extra-virgin olive oil
• Zest of 1 lemon (about 1 tsp finely grated)
• 3 tbsp freshly squeezed lemon juice (from the same lemon, or an extra if needed)
• 2 medium garlic cloves, finely minced or grated
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup (to balance the acidity)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Optional: 1/4 tsp red pepper flakes, for gentle heat

Step-by-Step Instructions

Step 1: Cook the couscous

In a medium saucepan, bring the vegetable broth (or water) to a boil. If you are using water, stir in the 1/2 teaspoon of salt. Once boiling, remove the pan from the heat and immediately stir in the couscous. Give it a quick stir to make sure all the grains are moistened, then cover tightly with a lid. Let the couscous sit off the heat for 5–10 minutes, until all the liquid is absorbed and the grains are tender.

Step 2: Fluff and cool the couscous

After the resting time, remove the lid and gently fluff the couscous with a fork, breaking up any clumps so the grains are light and separate. Spread the couscous out in a wide bowl or on a baking sheet to cool more quickly. Allow it to cool to at least room temperature before mixing with the other ingredients; this helps keep the herbs fresh and the salad from getting gummy.

Step 3: Prep the mix-ins

While the couscous cools, prepare the salad components. Drain and rinse the chickpeas well and pat them dry with a clean kitchen towel or paper towel so they do not water down the salad. Slice the sun-dried tomatoes into thin strips. Halve or slice the Kalamata olives. Drain the roasted red peppers thoroughly and chop them into bite-size pieces. Finely chop the parsley leaves (discarding thick stems) and thinly slice the green onions. If using pine nuts or slivered almonds, lightly toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until golden and fragrant, then let them cool.

Step 4: Make the lemon-garlic dressing

In a small bowl or liquid measuring cup, whisk together the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, honey or maple syrup, salt, black pepper, and red pepper flakes (if using). Whisk until the dressing looks slightly thickened and emulsified. Taste and adjust: add a pinch more salt for savoriness, extra lemon juice for brightness, or a touch more honey/maple if it tastes too sharp. Set the dressing aside; the flavors will meld while you assemble the salad.

Step 5: Combine couscous and vegetables

Place the cooled, fluffed couscous in a large mixing bowl. Add the chickpeas, sliced sun-dried tomatoes, olives, roasted red peppers, chopped parsley, and green onions. Use a large spoon or spatula to toss gently, distributing all the colorful ingredients evenly through the couscous. At this stage, the salad should already look vibrant and well-mixed, with no large clumps of couscous.

Step 6: Dress and season the salad

Give the dressing a quick whisk, then pour it evenly over the couscous mixture. Toss thoroughly for 1–2 minutes, lifting from the bottom of the bowl so every grain of couscous gets lightly coated with the lemon-garlic dressing. Taste a spoonful that includes couscous, chickpeas, and vegetables. Add more salt, pepper, or lemon juice as needed. If the salad tastes flat, it usually needs a pinch more salt or another squeeze of lemon.

Step 7: Rest, garnish, and serve

If time allows, cover the bowl and refrigerate the salad for 20–30 minutes to let the flavors meld. Just before serving, give it a final toss. Sprinkle toasted pine nuts or almonds over the top, if using, and add crumbled feta for a creamy, salty finish if you enjoy dairy. Serve slightly chilled or at cool room temperature. This salad works beautifully as a main dish, a side for grilled vegetables or proteins, or as part of a mezze-style spread.

Pro Tips

• Cool the couscous fully: Mixing hot couscous with fresh herbs can make them wilt and turn dull; letting it cool keeps the salad light and fluffy.
• Chop everything small: Bite-sized pieces of sun-dried tomatoes, olives, and peppers ensure you get a bit of everything in each forkful.
• Use broth for deeper flavor: Cooking couscous in vegetable broth instead of water adds a savory base note that makes the whole salad taste more complex.
• Drain oily ingredients well: Patting sun-dried tomatoes and roasted peppers dry helps keep the dressing bright, not greasy.
• Taste after resting: Flavors mellow as the salad sits; check seasoning again right before serving and adjust salt and lemon if needed.

Variations

• Greek-inspired couscous salad: Add 1 small diced cucumber and 1/2 cup crumbled feta. Increase the olives to 1/2 cup and add a pinch of dried oregano to the dressing.
• Quinoa instead of couscous: Substitute 1 1/2 cups cooked and cooled quinoa (about 3/4 cup dry) for a gluten-free option. Adjust salt slightly, as quinoa can take a bit more seasoning.
• Spicy harissa twist: Whisk 1–2 teaspoons harissa paste into the dressing and add a handful of chopped fresh mint along with the parsley for a North African-inspired version.

Storage & Make-Ahead

Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after the first few hours. If you are making it more than a day ahead, you can hold back a small amount of the dressing and the fresh parsley; stir them in just before serving to refresh the flavors. Add nuts and feta (if using) right before serving to keep them crisp and creamy. If the salad seems a bit dry after chilling, drizzle with a teaspoon or two of olive oil and a squeeze of lemon, then toss well.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without feta, with pine nuts): about 430 calories; 18 g fat; 6 g saturated fat; 57 g carbohydrates; 8 g dietary fiber; 12 g protein; 650 mg sodium (varies with broth and added salt). Adding feta will increase the protein slightly and add some extra sodium and fat.