Updated: Feb 19, 2019

This is a robust and full of flavour salad. It’s great as a side dish or topped with your protein of choice for a well balanced meal. It keeps really well and is perfect to take to work. It’ll keep your blood sugar steady and will keep you going for hours. It has even been given the thumbs up by several kids! :) Keeps really well in the fridge.

Serves 5 as a main or 8 – 10 as a side.


1 ¼ cup dried cous cous

1 ¼ cup boiling water

1 chicken or vegetable stock cube

400g tin of chickpeas

1 teaspoon ground coriander (or cumin) optional

½ red onion, finely chopped

1 capsicum (red, yellow or orange), diced

½ cucumber, seeds removed and diced

½ cup pine nuts, toasted

1 small packet rocket

1 cup tightly packed parsley

1 cup tightly packed mint or coriander (optional)

Small jar sundried tomato strips (not in oil, see below)

1 cup frozen peas, thawed

100g feta for crumbling


¼ cup olive oil

1 tablespoon hummus

2 tablespoons fresh lemon juice

1 garlic clove, minced

Pinch of salt and pepper


  1. Place the chickpeas, couscous, stock cube and ground coriander (or cumin) in a large bowl. Pour the boiling water over the couscous. Shake a little to level out the couscous (you’ll find the chickpeas should mostly settle on top). Cover with a plate or cling wrap and set aside for 10 minutes.

  2. Fluff the couscous with a fork and allow to cool. When cold, stir in the red onion, capsicum, cucumber, rocket, parsley, mint or coriander, sundried tomato and peas.

  3. For the dressing, combine the olive oil, hummus, lemon juice, garlic, salt and pepper and either whisk in a bowl or shake in a screw top container. Pour over the salad and stir to distribute the dressing evenly.

  4. Sprinkle with feta and serve.


  • You can substitute with quinoa, barley or other grains, just cook as required for those grains.

  • You can buy sundried tomato strips already in oil and use that oil as the dressing. It does make the recipe easier, however the oil in the jars are usually either highly processed vegetable or canola oils not a good oil like olive oil. I prefer to add good quality oil myself so I know I’m going to get the benefits of the healthy fats. If you do choose to buy them already in oil, don’t add the olive oil from the dressing as well.