Cherry Tomato Couscous Salad Recipe
This vibrant Mediterranean Cherry Tomato Couscous Salad is a delightful combination of roasted and raw cherry tomatoes, tender Israeli couscous, crunchy roasted chickpeas, fresh herbs, and creamy feta cheese. Ideal for a picnic or a flavorful lunch, the roasted tomatoes add a sweet and smoky depth while the fresh ingredients bring brightness and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (including roasting and couscous cooking)
- Total Time: 3 hours 40 minutes (including 3 hours roasting tomatoes)
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables & Herbs
- 4 cups cherry tomatoes, halved (2 cups for roasting, 2 cups raw)
- 2 Persian cucumbers, thinly sliced
- ¼ cup fresh basil leaves, plus more for garnish
- Leaves from 6 sprigs fresh thyme, plus more for garnish
- 1 garlic clove, minced
Couscous & Legumes
- 1 cup dry Israeli couscous
- 1½ cups roasted chickpeas (tossed with ¼ teaspoon smoked paprika before roasting)
Dressing & Seasoning
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice, plus more to taste
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
Cheese
- ⅓ cup crumbled feta cheese
Instructions
- Roast the Cherry Tomatoes: Preheat your oven and roast 2 cups of cherry tomatoes as per your preferred roasting method until soft and slightly caramelized. These roasted tomatoes can be made ahead of time and stored in the refrigerator for a few days.
- Cook the Couscous: Bring a pot of water to boil and cook 1 cup of dry Israeli couscous according to the package instructions, usually about 9 minutes until al dente. Drain the couscous well and allow it to cool to room temperature.
- Prepare the Dressing: In a large bowl, whisk together 1 tablespoon of extra-virgin olive oil, 1 tablespoon of fresh lemon juice, minced garlic, thyme leaves, ¼ teaspoon sea salt, and freshly ground black pepper.
- Toss the Salad: Add the cooled couscous to the dressing and toss to coat evenly. Slice the remaining 2 cups of raw cherry tomatoes in half and add them to the bowl along with the roasted tomatoes, roasted chickpeas (previously seasoned with smoked paprika), fresh basil, sliced cucumbers, and crumbled feta cheese.
- Finish and Serve: Garnish the salad with additional thyme and basil leaves, and drizzle more olive oil on top. Taste and adjust seasoning with extra sea salt, lemon juice, or pepper as desired. Serve immediately or chilled.
Notes
- Roasting the cherry tomatoes in advance speeds up salad assembly and enhances flavor with caramelized sweetness.
- If you don’t have Israeli couscous, regular couscous or pearl couscous can be used but cooking times may vary.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Roasted chickpeas can be made by tossing canned chickpeas with smoked paprika and roasting at 400°F (200°C) for 20-30 minutes until crispy.
- This salad keeps well in the fridge for 1-2 days, but best enjoyed fresh to retain texture.
Find it online: https://recipesbyliza.com/cherry-tomato-couscous-salad-recipe/
