Middle Eastern Salad

Serves 2 10 mins Prep 30 mins Cooking


  • 150g uncooked couscous
  • 300ml water
  • 4 tbsp olive oil, divided
  • 1 small shallot, finely chopped
  • 1 tsp Very Lazy Garlic Paste
  • 1 tsp Very Lazy Chilli Paste
  • 2 tbsp apple cider vinegar
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper
  • 400g chickpeas, drained and rinsed
  • 400g cherry tomatoes, halved
  • 150g feta cheese, crumbled
  • 10g of fresh parsley, chopped
  • 1 tbsp dried oregano

Middle Eastern Salad

Serves 2 10 mins Prep 30 mins Cooking

Cooking Steps

  • 1

    Chop up some shallot, cherry toms and parsley nice 'n' fine.

  • 2

    Whisk 3 tablespoons of olive oil with a dash of vinegar 'n' the shallots, then add Very Lazy Garlic 'n' Chilli Pastes with salt 'n' pepper in a large bowl until combined.​

  • 3

    Heat another drizzle of olive oil in a large saucepan over medium heat 'til sizzlin'. Add the couscous and keep stirrin' occasionally, until light golden-brown. Add the water and a 1/4 tsp salt, stir to combine, 'n' bring to a boil.​

  • 4

    Reduce the heat to medium-low 'n' simmer uncovered until the couscous is tender, about 10 mins. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.​

  • 5

    Transfer the hot couscous to the bowl of dressing, add the chickpeas, 'n' stir to combine. Let sit 15 to 20 minutes, stirrin' to cool slightly 'n' letting the flavours mix.​

  • 6

    For a big finish, throw in your tommies, feta 'n' herbs and get servin'!​

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