If you’re craving a dish that bursts with vibrant flavors and satisfying textures, this Cherry Tomato Couscous Salad Recipe is an absolute winner. It combines the juicy sweetness of fresh and roasted cherry tomatoes with fluffy Israeli couscous, crunchy roasted chickpeas, and creamy feta, all brought together by a bright, herbaceous dressing. Whether you’re looking for a light lunch, a stunning side, or a make-ahead meal to brighten your week, this salad is refreshingly simple yet impressively delicious. Every bite delivers a medley of colors, tastes, and sensations that make you want to savor each forkful slowly and maybe even make it your new favorite salad.
Ingredients You’ll Need
Each ingredient in this Cherry Tomato Couscous Salad Recipe is thoughtfully chosen to build layers of flavor and texture, ensuring a dish that feels fresh and satisfying with every bite. From the tender couscous to the crispy chickpeas, everything works in harmony.
- 4 cups cherry tomatoes, halved (reserve half for roasting): Fresh juicy sweetness balanced by a deeper roasted flavor.
- 1 cup dry Israeli couscous: Offers a chewy, pearl-like texture that’s perfect for salads.
- 1 tbsp extra-virgin olive oil, plus more for drizzling: Adds a silky mouthfeel and helps carry the flavors.
- 1 tbsp fresh lemon juice, plus more to taste: Brings brightness and a hint of tartness.
- 1 garlic clove, minced: Provides a subtle pungency that wakes up the palate.
- Leaves from 6 sprigs fresh thyme, plus more for garnish: Earthy and aromatic herbaceous notes.
- ¼ tsp sea salt, plus more to taste: Enhances all the natural flavors.
- Freshly ground black pepper: Adds a gentle warmth and depth.
- 1½ cups roasted chickpeas, tossed with ¼ tsp smoked paprika before roasting: Crunchy, smoky bursts of protein-packed goodness.
- ½ cup crumbled feta cheese: Salty and creamy, contrasting beautifully with the vegetables.
- 1 cucumber, diced: Provides cool crunch and freshness.
- ¼ cup fresh basil leaves, chopped: Sweet, peppery, and herbal lift.
- 1 tbsp extra-virgin olive oil: For the dressing, to make everything meld together perfectly.
- 1 tbsp fresh lemon juice: Balances the dressing with a zesty tang.
- 1 garlic clove, minced: Gives the dressing a punch of savory flavor.
- 1 tsp fresh thyme leaves: Enhances the dressing’s aromatic complexity.
- Sea salt and freshly ground black pepper to taste: To season and round out the salad.
How to Make Cherry Tomato Couscous Salad Recipe
Step 1: Roast the Tomatoes
Start by preheating your oven to 300°F (150°C). Take half of your halved cherry tomatoes and spread them out on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Roast these in the oven for 2-3 hours. This slow roasting concentrates their natural sweetness and adds a rich, caramelized depth that will make your salad sing.
Step 2: Cook the Couscous
While your tomatoes are roasting, bring 1½ cups of water to a boil in a medium saucepan. Add the Israeli couscous along with a pinch of salt, then reduce the heat to low and cover. Let it simmer gently for 10-12 minutes until the couscous is tender and the water has been fully absorbed. Remove the pan from heat and let it sit, still covered, for 5 minutes. Fluff the couscous with a fork and allow it to cool. This fluffy base is what makes the salad hearty yet light.
Step 3: Prepare the Dressing
In a small bowl, whisk together 1 tablespoon of extra-virgin olive oil, 1 tablespoon of fresh lemon juice, the minced garlic clove, fresh thyme leaves, and ¼ teaspoon of sea salt. Season with freshly ground black pepper to suit your taste. This dressing perfectly balances brightness with subtle herbaceous notes, tying all the ingredients beautifully together.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled couscous, roasted tomatoes, fresh cherry tomatoes, crunchy roasted chickpeas tossed with smoked paprika, diced cucumber, and crumbled feta cheese. Drizzle your prepared dressing over everything and gently toss to ensure every bite is coated with flavor. The result is a colorful, textured, and luscious salad that’s as inviting to look at as it is to eat.
Step 5: Garnish and Final Touches
Finish off your masterpiece by sprinkling chopped fresh basil and extra thyme leaves over the top for a fragrant herbal punch. Serve immediately for the freshest taste or refrigerate for up to three days to let the flavors meld even further.
How to Serve Cherry Tomato Couscous Salad Recipe
Garnishes
Fresh herbs like chopped basil and thyme are the perfect garnishes, adding vibrant color and an extra layer of fresh aroma that complements both the roasted and fresh tomatoes elegantly. A light drizzle of olive oil or a few crumbled feta crumbles on top can also elevate the presentation and flavor.
Side Dishes
This Cherry Tomato Couscous Salad Recipe pairs wonderfully with grilled chicken, fish, or even a hearty vegetable stew. It’s also fantastic alongside a spread of Mediterranean dips like hummus or baba ganoush for a colorful, wholesome meal.
Creative Ways to Present
For a fun twist, serve this salad in individual mason jars for a picnic or party. You can also stuff it into pita pockets along with some extra greens for a portable lunch option. Adding edible flowers or thin lemon slices as a garnish can make it look extra special for guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cherry Tomato Couscous Salad Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect make-ahead meal or quick snack option. Just remember to toss it gently before serving as some ingredients may settle or separate.
Freezing
This salad is best enjoyed fresh or chilled rather than frozen. The textures of the couscous, fresh tomatoes, and crunchy chickpeas do not hold up well to freezing and thawing, which can lead to sogginess and loss of that perfect salad bite.
Reheating
If you prefer a warm salad, gently reheat just the couscous portion in the microwave or on the stovetop before tossing it with the rest of the ingredients. However, the Cherry Tomato Couscous Salad Recipe shines brightest served cold or at room temperature, preserving its bright, fresh flavors and satisfying textures.
FAQs
Can I use regular couscous instead of Israeli couscous?
While regular couscous is smaller and cooks faster, Israeli couscous has a chewier, pearl-like texture that adds a delightful bite to this salad. If you use regular couscous, be aware the texture will be softer and less substantial but still tasty.
What if I don’t have fresh thyme available?
Dried thyme can be used as a substitute, though fresh thyme delivers more vibrant flavor. Use about one-third the amount since dried herbs are more concentrated, and add it to the dressing and salad accordingly.
How do I roast chickpeas with smoked paprika?
Toss drained and dried chickpeas with a bit of olive oil and smoked paprika, then roast in the oven at 400°F (200°C) for about 25-30 minutes until crisp and golden. They add fantastic crunch and smoky depth to the salad.
Is this salad suitable for meal prepping?
Absolutely! This Cherry Tomato Couscous Salad Recipe is great for prepping ahead. Keep the dressing separate and toss it in just before serving if you want to preserve cucumber crunch and prevent the salad from becoming soggy.
Can I make this salad vegan?
Yes! Simply omit the feta cheese or substitute it with a vegan cheese alternative or toasted nuts for creaminess and added texture.
Final Thoughts
This Cherry Tomato Couscous Salad Recipe is one of those rare dishes that feels like a celebration every time you make it. It’s fresh, flavorful, and packed with wholesome ingredients that make you feel good from the inside out. I can’t wait for you to try it and discover how effortlessly it brightens up any meal with its sunny, herb-filled charm.
Print
Cherry Tomato Couscous Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Cherry Tomato Couscous Salad featuring roasted cherry tomatoes, tender Israeli couscous, roasted chickpeas with smoked paprika, fresh cucumber, crumbled feta, and an herby lemon thyme dressing. Perfect as a refreshing side or light main dish, this Mediterranean-inspired salad balances fresh and roasted elements for depth and texture.
Ingredients
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
- Leaves from 6 sprigs fresh thyme, plus more for garnish
Dressing Ingredients
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice, plus more to taste
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves
- ¼ tsp sea salt, plus more to taste
- Freshly ground black pepper
Instructions
- Roast the Tomatoes: Preheat your oven to 300°F (150°C). Spread half of the halved cherry tomatoes evenly 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 to 3 hours, until the tomatoes become shriveled and their flavor is concentrated.
- Cook the Couscous: In a medium saucepan, bring 1½ cups of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat to low, cover the pan, and simmer for 10 to 12 minutes until the couscous is tender and the water has been absorbed. Remove from heat and keep covered for an additional 5 minutes. Then fluff the couscous 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, the minced garlic clove, 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 tomatoes, fresh halved cherry tomatoes, roasted chickpeas seasoned with smoked paprika, diced cucumber, and crumbled feta cheese. Drizzle the prepared dressing over all ingredients and toss gently but thoroughly to combine.
- Garnish and Serve: Sprinkle the salad with the chopped fresh basil and additional fresh thyme leaves for an aromatic finish. Serve the salad immediately, or cover and refrigerate for up to 3 days to allow the flavors to meld.
Notes
- Roasting the tomatoes at a low temperature intensifies their natural sweetness and flavor.
- Use Israeli couscous for the best texture, but regular couscous can be substituted if needed.
- Roasted chickpeas add a smoky crunch; you can prepare these ahead of time.
- Adjust lemon juice and seasoning in the dressing to taste right before serving for the freshest flavor.
- The salad can be served as a side dish or a light vegetarian main course.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days for best taste and freshness.
