If you’re on the hunt for a vibrant and satisfying dish that bursts with fresh flavors, the Cherry Tomato Couscous Salad Recipe is an absolute must-try. This salad shines with juicy cherry tomatoes paired perfectly with fluffy couscous, fragrant herbs, and crunchy roasted chickpeas, all dressed in a zesty lemon and olive oil dressing. It’s light yet filling, making it an ideal choice for everything from a casual lunch to a colorful side at your next dinner party. Trust me, once you make this, it will quickly become one of your favorite go-to recipes for fresh, bright, and nourishing meals.
Ingredients You’ll Need
Gathering the ingredients for this Cherry Tomato Couscous Salad Recipe is delightfully simple, but each one plays an essential role in bringing the salad to life. The combination highlights a balance of textures and flavors that will make your taste buds sing.
- 4 cups cherry tomatoes, halved: Fresh and juicy, these add vibrant sweetness; reserving half for roasting deepens their flavor.
- 1 cup dry Israeli couscous: This slightly larger couscous has a delightful chewy texture that’s great for salads.
- 1 tbsp extra-virgin olive oil, plus more for drizzling: Adds silkiness and enhances all the fresh ingredients.
- 1 tbsp fresh lemon juice, plus more to taste: Brings brightness and a zesty lift to the salad.
- 1 garlic clove, minced: Adds a subtle pungent kick.
- Leaves from 6 sprigs fresh thyme, plus more for garnish: This herb infuses a beautiful earthiness and aroma.
- ¼ tsp sea salt, plus more to taste: Enhances flavors without overpowering.
- Freshly ground black pepper: Provides a gentle heat that balances the dish.
- 1½ cups roasted chickpeas with ¼ tsp smoked paprika: Adds crunch and a smoky depth of flavor.
- ½ cup crumbled feta cheese: Brings creaminess and a salty tang.
- 1 cucumber, diced: Adds coolness and crisp texture.
- ¼ cup fresh basil leaves, chopped: Lends a sweet, peppery herbaceous note.
How to Make Cherry Tomato Couscous Salad Recipe
Step 1: Roast the Tomatoes
Start by preheating your oven to 300°F (150°C). Lay half of the halved cherry tomatoes on a baking sheet and drizzle them with olive oil, then sprinkle with sea salt and freshly ground black pepper. Roasting these tomatoes slowly concentrates their natural sweetness and brings out an irresistible depth of flavor as they shrivel and caramelize over 2 to 3 hours in the oven. This step elevates the salad from simple to sublime.
Step 2: Cook the Couscous
In a medium saucepan, bring 1½ cups of water to a boil, then stir in the Israeli couscous and a pinch of salt. Reduce the heat to low, cover the pan, and let it simmer gently for 10 to 12 minutes until the couscous is tender and all the water is absorbed. Remove from heat and let it rest covered for 5 minutes before fluffing it up with a fork. Allow the couscous to cool completely to prepare for the salad assembly. This fluffy base is the perfect canvas for our vibrant toppings.
Step 3: Prepare the Dressing
Whisk together 1 tablespoon of extra-virgin olive oil, 1 tablespoon of fresh lemon juice, the minced garlic clove, thyme leaves, and ¼ teaspoon of sea salt in a small bowl. Add freshly ground black pepper to taste. This dressing brings brightness, herbaceousness, and a touch of garlicky warmth, tying all the salad elements together beautifully.
Step 4: Assemble the Salad
In a large bowl, combine the cooked and cooled couscous with the roasted tomatoes, fresh cherry tomatoes, roasted chickpeas, crisp diced cucumber, and crumbled feta cheese. Drizzle the dressing over everything and toss gently but thoroughly so every bite gets that wonderful blend of flavors and textures.
Step 5: Garnish and Serve
Finish the Cherry Tomato Couscous Salad Recipe by sprinkling the salad with chopped fresh basil and additional thyme leaves for a burst of color, fragrance, and fresh flavor. Serve immediately for the best contrast of textures or chill for up to 3 days — either way, you’re in for a treat!
How to Serve Cherry Tomato Couscous Salad Recipe
Garnishes
Adding fresh herbs like basil and thyme over the top just before serving enhances the salad’s aroma and makes it visually irresistible. A few extra crumbles of feta or a light drizzle of good olive oil finish the dish with elegance.
Side Dishes
This salad is a wonderful side dish all on its own, but it also pairs beautifully with grilled chicken, fish, or even as part of a Mediterranean mezze spread. Its lightness complements heavier mains and brings a fresh lift to any meal.
Creative Ways to Present
For an eye-catching presentation, serve the salad in hollowed-out tomatoes or mini bell peppers. You can also use it as a refreshing stuffing for pita pockets or stack it as a layered parfait in clear glasses for a dinner party wow factor.
Make Ahead and Storage
Storing Leftovers
This salad keeps very well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness. Keep in mind the textures may soften slightly over time, but the flavors deepen and meld, so leftovers often taste even better!
Freezing
While the roasted tomatoes and couscous freeze well separately, freezing the complete salad isn’t recommended because the fresh cherry tomatoes and cucumbers lose their crispness. For best results, prepare components ahead and assemble fresh when ready.
Reheating
If you prefer your couscous warm, gently reheat just the couscous portion before combining it with the fresh ingredients and dressing. The roasted tomatoes can be enjoyed at room temperature or gently warmed as well. Avoid microwave reheating with the complete salad to preserve texture and freshness.
FAQs
Can I use other types of couscous in this recipe?
You can substitute regular couscous if you don’t have Israeli couscous, but the texture will differ. Israeli couscous has a larger, pearl-like grain that holds up better in salads, offering a chewy bite that complements the other ingredients.
How long can I roast the cherry tomatoes?
The slow roasting at 300°F for 2 to 3 hours concentrates their sweetness and shrivels them nicely. You don’t want to roast them too quickly at higher heat or until they burn; patience yields the best flavor and texture.
What can I use instead of feta cheese?
If you want a dairy-free option or different flavor, try swapping feta for crumbled goat cheese, parmesan shavings, or roasted nuts for crunch. Each substitute will bring its own unique personality to the salad.
Can this salad be made vegan?
Absolutely! Simply omit the feta cheese or use a plant-based cheese alternative. The roasted chickpeas and fresh veggies already offer plenty of protein and flavor for a satisfying vegan dish.
Is this salad suitable for meal prep?
Yes, this Cherry Tomato Couscous Salad Recipe is fantastic for meal prepping. Just keep the dressing separate until ready to eat to maintain freshness and avoid sogginess. It’s a vibrant option for quick lunches throughout the week.
Final Thoughts
This Cherry Tomato Couscous Salad Recipe is truly one of those dishes that feels like a hug in a bowl—fresh, comforting, and full of life. Whether you’re new to couscous salads or searching for a new favorite, I encourage you to try making this vibrant recipe soon. It’s easy to love, easy to make, and honestly, it just makes every meal a little brighter.
Print
Cherry Tomato Couscous Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and fresh Cherry Tomato Couscous Salad featuring a combination of roasted and fresh cherry tomatoes, Israeli couscous, roasted chickpeas, cucumber, and crumbled feta cheese, all brought together with a zesty lemon-thyme dressing. Perfect as a light lunch or a colorful side dish, this salad balances savory, tangy, and herby flavors with satisfying textures.
Ingredients
Salad
- 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
Roasted Tomatoes
- 2 cups halved cherry tomatoes (from the reserved half)
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- ¼ tsp sea salt, plus more to taste
- Freshly ground black pepper
Dressing
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice, plus more to taste
- 2 garlic cloves, minced (1 for dressing, 1 for salad dressing)
- Leaves from 6 sprigs fresh thyme, plus 1 tsp fresh thyme leaves
- 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 olive oil, and season with salt and pepper. Roast for 2-3 hours until the tomatoes are shriveled and concentrated in flavor.
- Cook the Couscous: Bring 1½ cups of water to a boil in a medium saucepan. Add the Israeli couscous and a pinch of salt. Reduce heat to low, cover, and simmer for 10-12 minutes until the couscous is tender and the water is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the couscous with a fork and allow it to cool.
- Prepare the Dressing: In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp fresh lemon juice, minced garlic, fresh thyme leaves, sea salt, and freshly ground black pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooled couscous, roasted tomatoes, fresh cherry tomatoes, roasted chickpeas tossed with smoked paprika, diced cucumber, and crumbled feta cheese.
- Dress and Toss: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- Garnish and Serve: Sprinkle the salad with chopped fresh basil and additional fresh thyme leaves. Serve immediately or refrigerate for up to 3 days for flavors to meld.
Notes
- For extra flavor in the roasted chickpeas, toss them with smoked paprika before roasting.
- If you prefer a more tangy dressing, add additional lemon juice to taste.
- You can prepare the roasted tomatoes and couscous a day ahead to save time.
- Keep the salad refrigerated if not serving immediately; it stays fresh for up to 3 days.
- Feel free to substitute feta with a vegan cheese alternative to make this recipe vegan.
