Description
This Cherry Tomato Couscous Salad is a bright, flavorful dish that combines the sweetness of roasted cherry tomatoes, the nutty texture of Israeli couscous, and the savory crunch of roasted chickpeas. Enhanced with a fresh herb and lemon dressing, crunchy cucumber, and creamy feta cheese, it’s a refreshing and nutritious salad perfect for a light lunch or dinner side.
Ingredients
Scale
Salad Ingredients
- 4 cups cherry tomatoes, halved (reserve half for roasting)
- 1 cup dry Israeli couscous
- 1½ cups roasted chickpeas, tossed with ¼ tsp smoked paprika before roasting
- ½ cup crumbled feta cheese
- 1 cucumber, diced
- ¼ cup fresh basil leaves, chopped
Dressing Ingredients
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice (1 tbsp for salad, 1 tbsp for dressing)
- 2 garlic cloves, minced (1 for salad, 1 for dressing)
- Leaves from 6 sprigs fresh thyme, plus more for garnish (use 1 tsp leaves for dressing)
- ¼ tsp sea salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Roast the Tomatoes: Preheat your oven to 300°F (150°C). Place half of the halved cherry tomatoes on a baking sheet, drizzle with extra-virgin olive oil, season with salt and freshly ground black pepper. Roast them for 2-3 hours until they become shriveled and their flavors are concentrated.
- Cook the Couscous: In a medium saucepan, bring 1½ cups of water to a boil. Add the dry Israeli couscous along with a pinch of sea salt. Reduce the heat to low, cover, and simmer for 10-12 minutes until the couscous is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool.
- Prepare the Dressing: In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 teaspoon fresh thyme leaves, and ¼ teaspoon sea salt. Add freshly ground black pepper to taste and mix well.
- Assemble the Salad: In a large bowl, combine the cooked and cooled couscous, roasted cherry tomatoes, fresh cherry tomatoes, roasted chickpeas seasoned with smoked paprika, diced cucumber, and crumbled feta cheese.
- Dress and Toss: Drizzle the dressing over the salad and toss gently but thoroughly to combine all flavors evenly.
- Garnish and Serve: Sprinkle chopped fresh basil and additional fresh thyme leaves on top. Serve immediately or refrigerate for up to 3 days for flavors to meld.
Notes
- Roasting the cherry tomatoes slowly intensifies their natural sweetness and adds depth to the salad.
- Use Israeli couscous rather than regular couscous for a chewier, pearl-like texture.
- Roasted chickpeas add a crunchy texture and smoky flavor—feel free to prepare them fresh or use pre-roasted pantry ones.
- The salad can be served cold or at room temperature, making it a versatile option for meal prepping.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Adjust lemon juice and seasoning to taste for a perfect balance of tartness and saltiness.
