Cherry Tomato Couscous Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
3 hrs
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Servings
4
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Course
Salad
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Cuisine
Mediterranean
Cherry Tomato Couscous Salad
Description
Cherry Tomato Couscous Salad brings together Israeli couscous cooked until tender and cooled, mixed with a combination of halved raw and roasted cherry tomatoes, which add both fresh and caramelized notes. Alongside the tomatoes, roasted chickpeas tossed with smoked paprika introduce a smoky depth and a crunchy texture contrast. Thinly sliced Persian cucumbers contribute crispness, while fresh basil and thyme leaves offer aromatic herbal layers.
The dressing, made from extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, and seasoning of salt and cracked black pepper, ties the ingredients with a bright, zesty flavor and a mild pungency. Tossing these components blends the juicy bursts of tomato with the chewy couscous and creamy feta cheese, lending a pleasing balance of flavors and textures.
This salad works well as a light lunch or as a side dish complementing grilled meats or roasted vegetables. Its combination of fresh and roasted ingredients, with the warmth of roasted chickpeas, adds variety that can suit different meal settings.
Ingredients
- 4 cups cherry tomato half for roasting, half raw
- 1 cup Israeli couscous dry
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 tablespoon lemon juice plus more to taste, fresh
- 1 garlic minced, clove
- thyme leaves plus more for garnish, from 6 sprigs, fresh
- ¼ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 1½ cups chickpeas tossed with ¼ teaspoon smoked paprika before roasting, roasted
- ¼ cup basil plus more for garnish, fresh leaves
- 2 cucumber thinly sliced, Persian
- ⅓ cup feta cheese crumbled
Instructions
- Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- In the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, thyme leaves, salt, and several grinds of pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl along with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more thyme and basil and a generous drizzle of olive oil. Season to taste and serve.
User Reviews
Overall Rating
5
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