There is nothing quite like a vibrant and flavorful Cherry Tomato Couscous Salad Recipe to brighten up your lunchtime or dinner table. This salad is a beautiful celebration of textures and tastes: juicy cherry tomatoes both fresh and roasted, chewy Israeli couscous, crunchy smoked paprika roasted chickpeas, and creamy crumbled feta all tossed with a zesty lemon and herb dressing. It’s fresh, colorful, and simple enough to whip up any day of the week, yet sophisticated enough to impress guests. Trust me, once you try this Cherry Tomato Couscous Salad Recipe, it will quickly become one of your go-to dishes for a light, satisfying meal or a fantastic side.
Ingredients You’ll Need
All the ingredients in this Cherry Tomato Couscous Salad Recipe are delightfully straightforward but pack so much flavor and texture. Each one plays an important role in balancing freshness, creaminess, and a subtle smoky depth that will make your taste buds sing.
- 4 cups cherry tomatoes, halved (reserve half for roasting): Adding both roasted and fresh tomatoes creates a perfect contrast of sweet, tangy, and intense flavor.
- 1 cup dry Israeli couscous: Larger than regular couscous, these pearls give a wonderful chewy bite and soak up all the dressing beautifully.
- 1 tbsp extra-virgin olive oil, plus more for drizzling: Enhances richness and helps roast the tomatoes to perfection.
- 1 tbsp fresh lemon juice, plus more to taste: Adds bright acidity to balance the salad and keep it lively.
- 1 garlic clove, minced: Brings a punch of savory depth without overpowering the other ingredients.
- Leaves from 6 sprigs fresh thyme, plus more for garnish: Offers delicate herbal notes throughout the salad.
- ¼ tsp sea salt, plus more to taste: Essential for bringing out the natural flavors.
- Freshly ground black pepper: Adds just the right amount of gentle heat.
- 1½ cups roasted chickpeas, tossed with ¼ tsp smoked paprika before roasting: These crunchy chickpeas introduce a smoky spice and hearty texture.
- ½ cup crumbled feta cheese: Salty and creamy, feta rounds out the salad beautifully.
- 1 cucumber, diced: Provides a refreshing, crisp bite that lightens every mouthful.
- ¼ cup fresh basil leaves, chopped: Gives a fragrant lift and sweetness that complements the thyme.
How to Make Cherry Tomato Couscous Salad Recipe
Step 1: Roast the Tomatoes
Start by preheating your oven to 300°F (150°C). Place half of your halved cherry tomatoes on a baking sheet, then drizzle them generously with olive oil. Sprinkle with sea salt and freshly ground pepper to enhance their natural sweetness. Roast these tomatoes slowly for 2 to 3 hours until they shrink and become beautifully concentrated in flavor. This slow roasting is the secret to adding a rich depth to this Cherry Tomato Couscous Salad Recipe.
Step 2: Cook the Couscous
While your tomatoes roast, bring 1½ cups of water to a boil in a medium saucepan. Add your Israeli couscous along with a pinch of salt, then 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 has been absorbed. Remove from heat, keep it covered, and let it rest for 5 minutes. Finally, fluff it with a fork and set aside to cool to room temperature.
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, and the thyme leaves. Season with sea salt and freshly ground black pepper to taste. This bright, herby dressing ties all the elements of the salad together and adds a fresh zing to every bite.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooked and cooled couscous with the roasted tomatoes, the remaining fresh cherry tomatoes, roasted chickpeas tossed in smoked paprika, diced cucumber, and crumbled feta cheese. Drizzle your dressing over everything and toss gently so every ingredient gets its fair share of that tangy herb goodness.
Step 5: Garnish and Serve
Finish by sprinkling chopped fresh basil and extra fresh thyme leaves on top for a pop of color and flavor. This Cherry Tomato Couscous Salad Recipe looks as good as it tastes and can be served immediately or chilled for later enjoyment.
How to Serve Cherry Tomato Couscous Salad Recipe
Garnishes
Fresh herbs are your best friend with this salad. Beyond the basil and thyme already mixed in, consider adding a sprinkle of chopped parsley or even a few edible flowers for a stunning presentation. A light drizzle of additional high-quality extra-virgin olive oil right before serving can also elevate the salad’s flavor to new heights.
Side Dishes
This Cherry Tomato Couscous Salad Recipe pairs beautifully with grilled chicken, seared fish, or even a simple roasted vegetable medley. The salad’s balance of textures and flavors complements more robust proteins perfectly, while also standing strong as a vegetarian main when you want something light but satisfying.
Creative Ways to Present
Try serving this salad in hollowed-out bell peppers or small bowls made from lettuce leaves for a fun party dish. Layer it in clear jars with the dressing at the bottom for an easy grab-and-go lunch option. The vibrant colors also make it a perfect addition to picnic baskets or buffets.
Make Ahead and Storage
Storing Leftovers
Keep your Cherry Tomato Couscous Salad Recipe fresh by storing leftovers in an airtight container in the refrigerator. It should stay delicious for up to three days. Just give it a gentle stir before serving to redistribute the dressing and flavors.
Freezing
This salad is best enjoyed fresh and does not freeze well because the texture of the fresh tomatoes and cucumber changes after thawing. For best results, prepare only the amount you can enjoy within a few days.
Reheating
If you prefer your couscous warm, gently reheat the salad in the microwave or on the stovetop, but consider adding fresh cherry tomatoes and cucumber after warming to maintain their refreshing crunch. Otherwise, it’s just as delightful served cold or at room temperature.
FAQs
Can I use regular couscous instead of Israeli couscous?
Yes, you can substitute regular couscous if you don’t have Israeli couscous on hand. Just keep in mind that regular couscous has a finer texture and will absorb the dressing differently, so the salad’s overall feel will be lighter and less chewy.
How do I roast chickpeas with smoked paprika?
Simply toss canned or cooked chickpeas with olive oil and smoked paprika before spreading them on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 20 to 30 minutes until crispy. This step adds a smoky crunch that contrasts beautifully with the tender couscous and juicy tomatoes.
Can this salad be made vegan?
Absolutely! To make this Cherry Tomato Couscous Salad Recipe vegan, just omit the feta cheese or swap it for a plant-based cheese alternative. The salad will still be flavorful and satisfying thanks to the herbs, chickpeas, and roasted tomatoes.
What other herbs work well in this salad?
While thyme and basil are stars in this recipe, parsley, mint, or oregano can be wonderful additions or substitutions, adding their own unique fragrance and brightness to the salad.
Is this salad gluten-free?
This recipe uses Israeli couscous, which is made from wheat and contains gluten. For a gluten-free version, you could substitute with quinoa or millet, which will provide a similar texture and nutty flavor.
Final Thoughts
Once you try this Cherry Tomato Couscous Salad Recipe, it will quickly earn a permanent spot in your culinary rotation. It’s an effortless, delicious way to celebrate fresh produce and vibrant herbs, with just enough complexity to make every bite exciting. Whether you’re serving it as a light lunch, a colorful side, or a standout dish at a gathering, you’ll love how adaptable and satisfying it is. Go ahead, give it a try—you’re in for a wonderful treat!
Print
Cherry Tomato Couscous Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Cherry Tomato Couscous Salad featuring roasted cherry tomatoes, Israeli couscous, roasted chickpeas, fresh cucumber, and crumbled feta cheese, all tossed in a zesty lemon-thyme dressing. Perfect as a light lunch or a side dish, this salad combines textures and tastes for a refreshing Mediterranean-inspired meal.
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
Dressing Ingredients
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice (divided, 1 tbsp for roasting tomatoes, 1 tbsp for dressing)
- 2 garlic cloves, minced (divided)
- Leaves from 6 sprigs fresh thyme, plus more for garnish
- ¼ tsp sea salt, plus more to taste
- Freshly ground black pepper to taste
Instructions
- Roast the Tomatoes: Preheat the oven to 300°F (150°C). Place half of the halved cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and freshly ground black pepper. Roast for 2-3 hours until they are shriveled and concentrated in flavor.
- 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, and simmer for 10-12 minutes until the couscous is tender and the water is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
- Prepare the Dressing: In a small bowl, whisk together 1 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, minced garlic, fresh thyme leaves, and sea salt. Add freshly ground black pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooked couscous, roasted tomatoes, fresh cherry tomatoes, roasted chickpeas, diced cucumber, and crumbled feta cheese. Drizzle with the dressing and toss gently to combine.
- Garnish and Serve: Sprinkle the salad with chopped fresh basil and additional fresh thyme leaves. Serve immediately or refrigerate for up to 3 days.
Notes
- Roasting the cherry tomatoes intensifies their sweetness and adds a rich depth of flavor to the salad.
- Allow the couscous to cool completely before assembling to prevent wilting the fresh ingredients.
- Roasted chickpeas add a delightful crunchy texture and smoky flavor.
- The salad can be made ahead and refrigerated for up to 3 days, making it perfect for meal prep.
- Adjust seasoning with salt, pepper, and lemon juice to taste before serving.
