Cherry Tomato Couscous Salad with Feta and Roasted Chickpeas Recipe
A vibrant Mediterranean Cherry Tomato Couscous Salad featuring a delightful mix of raw and slow-roasted cherry tomatoes, Israeli couscous, roasted chickpeas seasoned with smoked paprika, fresh herbs, crisp cucumbers, and tangy crumbled feta. This salad is perfect for picnics, lunch packing, or a light, refreshing meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (includes 9 minutes couscous cooking + 3 hours roasting tomatoes, roasting time is mostly inactive)
- Total Time: 3 hours 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Tomatoes
- 4 cups cherry tomatoes, divided (2 cups for roasting, 2 cups raw)
Couscous
- 1 cup dry Israeli couscous
Dressing & Seasoning
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 garlic clove, minced
- Leaves from 6 sprigs fresh thyme, plus extra for garnish
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
Other Ingredients
- 1½ cups roasted chickpeas, tossed with ¼ teaspoon smoked paprika before roasting
- ¼ cup fresh basil leaves, plus extra for garnish
- 2 Persian cucumbers, thinly sliced
- ⅓ cup crumbled feta cheese
Instructions
- Roast Tomatoes: Preheat your oven and roast 2 cups of cherry tomatoes slowly for about 3 hours until soft and concentrated in flavor. These can be prepared in advance and stored in the fridge for a few days for quick assembly.
- Cook Couscous: Prepare the Israeli couscous by cooking it according to the package instructions until al dente, approximately 9 minutes. Once cooked, drain well and let it cool to room temperature.
- Prepare Dressing: In a large mixing bowl, whisk together 1 tablespoon of extra-virgin olive oil, 1 tablespoon fresh lemon juice, minced garlic, fresh thyme leaves, sea salt, and freshly ground black pepper to create a fragrant dressing.
- Toss Salad Ingredients: Add the cooled couscous to the bowl with the dressing, tossing to coat evenly. Then, slice the remaining 2 cups of raw cherry tomatoes in half and add to the bowl along with the roasted tomatoes, smoked paprika-seasoned roasted chickpeas, fresh basil leaves, thinly sliced Persian cucumbers, and crumbled feta cheese.
- Garnish and Serve: Top the salad with additional thyme and basil leaves. Drizzle with extra olive oil, adjust seasoning with salt and pepper to your preference, and serve fresh for a delicious Mediterranean-inspired salad.
Notes
- Roasting the tomatoes in advance adds depth of flavor and softens their texture, but you can skip roasting if short on time.
- Israeli couscous is preferred for its chewy texture but you can substitute with regular couscous if needed.
- Smoked paprika on chickpeas adds a smoky note; alternatively, try other spices like cumin or chili powder.
- This salad is best served fresh but will keep in the fridge for up to 2 days.
- For a vegan option, omit the feta cheese or substitute with a vegan cheese alternative.
