Giant couscous and chickpea salad with feta and mint

At the moment I’m slightly addicted to this salad. As it’s summer I find myself making one of these every weekend alongside a braai with other bits and pieces. SO, SO GOOD! I think it’s the herbs that make it, especially the mint, and the giant couscous which is so nice and “carby”.


  • 1 can of chickpeas
  • 100g giant couscous (cooked according to the package instructions)
  • 4/5 spring onion, finely sliced
  • 50g feta cheese
  • 1 handful of chopped mint
  • 1 handful of chopped coriander
  • 1 handful of chopped basil
  • 1 tablespoon white balsamic / apple cider / white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Thai sweet chilli sauce
  • 1 tablespoon sriracha (optional)
  • Salt and pepper to taste


  1. Cook the giant couscous according to the instructions, I tend to use chicken or vegetable stock to boil the couscous in so that it has more flavour (I also add about a tablespoon of lemon juice into the water)
  2. once cooked and whilst the couscous cools down, chop the spring onion and the herbs and add to a bowl
  3. In the same bowl, mix the vinegrette (oil and vinegar) together with the Thai sweet chilli sauce and sriracha if you’re using
  4. Once the couscous is cool add all of the ingredients together and stir so that it’s all mixed through, add salt and pepper to taste
  5. Leaving this overnight always intensified the flavours but it’s just as good when served immediately.

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