Herbed Couscous Salad with Chickpeas and Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, fluffy couscous salad tossed with chickpeas, sun-dried tomatoes, fresh herbs, and a zesty lemon vinaigrette. This mediterranean-inspired vegetarian ready in about 15 minutes pairs instant couscous, fresh parsley, fresh mint for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 1 cup vegetable broth or water to a boil in a medium saucepan. Remove from heat and stir in 1 cup instant couscous. Cover tightly and let sit for 5 minutes until all liquid is absorbed and couscous is fluffy.
  2. Step 2: Fluff the couscous gently with a fork, then add 1 cup drained chickpeas, 1/3 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint. Toss to combine.
  3. Step 3: In a small bowl, whisk together 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
  4. Step 4: Pour the lemon vinaigrette over the couscous salad and toss well to coat all ingredients evenly. Chill for 15 minutes to allow flavors to meld before serving.

Frequently asked questions

How long does Herbed Couscous Salad with Chickpeas and Sun-Dried Tomatoes take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herbed Couscous Salad with Chickpeas and Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep instant couscous from drying out.

Can I substitute ingredients in Herbed Couscous Salad with Chickpeas and Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herbed Couscous Salad with Chickpeas and Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herbed Couscous Salad with Chickpeas and Sun-Dried Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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