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
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
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.
