Description
A vibrant and flavorful Cherry Tomato Couscous Salad featuring roasted and fresh cherry tomatoes, Israeli couscous, roasted chickpeas, cucumber, and crumbled feta cheese. Enhanced with a fresh thyme and lemon dressing, this salad is perfect for a light and wholesome meal or side dish.
Ingredients
Scale
Tomatoes
- 4 cups cherry tomatoes, halved (reserve half for roasting)
Couscous
- 1 cup dry Israeli couscous
- 1½ cups water
- ¼ tsp sea salt, plus more to taste
Dressing
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice, plus more to taste
- 1 garlic clove, minced
- Leaves from 6 sprigs fresh thyme, plus more for garnish
- Freshly ground black pepper, to taste
Salad Add-ins
- 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
Instructions
- Roast the Tomatoes: Preheat your oven to 300°F (150°C). Spread half of the halved cherry tomatoes on a baking sheet. Drizzle them with olive oil and season with sea salt and freshly ground black pepper. Roast in the oven for 2-3 hours until the tomatoes are shriveled and their flavors are concentrated.
- Cook the Couscous: Bring 1½ cups of water to a boil in a medium saucepan. Add the Israeli couscous and a pinch of sea salt. Lower the heat to a simmer, cover, and cook for 10-12 minutes or until the couscous is tender and has absorbed the water. Remove the pan from heat, keep it covered, and let it rest for 5 minutes. Fluff the couscous gently with a fork and allow it to cool.
- Prepare the Dressing: In a small bowl, whisk together 1 tablespoon of extra-virgin olive oil, 1 tablespoon of fresh lemon juice, minced garlic, thyme leaves, and ¼ teaspoon sea salt. Add freshly ground black pepper to taste and set aside.
- 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. Drizzle the prepared dressing over the mixture and toss gently to combine all ingredients evenly.
- Garnish and Serve: Sprinkle the salad with chopped fresh basil and additional thyme leaves for garnish. Serve immediately for best freshness, or cover and refrigerate for up to 3 days to allow flavors to meld.
Notes
- Roasting cherry tomatoes slowly at a low temperature intensifies their sweetness and flavor.
- Israeli couscous has a slightly larger grain and a chewy texture compared to regular couscous, perfect for salads.
- Roasted chickpeas add a savory crunch and can be seasoned with spices like smoked paprika for depth.
- Make sure to cool the couscous before mixing to prevent wilting the fresh ingredients.
- This salad stores well and can be served chilled or at room temperature.
