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
Scale
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.
