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
Scale
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.
