Bright, vibrant, and bursting with flavor, this Cherry Tomato Couscous Salad is a Mediterranean-inspired delight that’s perfect for everyday meals.
Packed with fiber-rich couscous, protein from chickpeas, and heart-healthy fats from olive oil, it’s both nourishing and satisfying.
Quick to assemble, versatile for meal prep, and naturally colorful, this salad makes a refreshing, wholesome option for lunch, dinner, or picnics.
Cherry Tomato Couscous Salad
Equipment
- 1 large mixing bowl
- 1 Medium Saucepan
- 1 Baking Sheet
- 1 Whisk
- 1 Knife
- 1 Cutting board
Ingredients
- 4 cups cherry tomatoes divided (2 cups for roasting, 2 cups fresh)
- 1 cup dry Israeli couscous
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 tablespoon fresh lemon juice plus more to taste
- 1 garlic clove minced
- Leaves from 6 sprigs fresh thyme plus extra for garnish
- ¼ teaspoon sea salt plus more to taste
- Freshly ground black pepper to taste
- 1½ cups roasted chickpeas tossed with ¼ teaspoon smoked paprika before roasting
- ¼ cup fresh basil leaves plus extra for garnish
- 2 Persian cucumbers thinly sliced
- ⅓ cup crumbled feta cheese
Instructions
- Prepare the Roasted Cherry Tomatoes: Preheat your oven to 275°F (135°C) for slow roasting. Take 2 cups of cherry tomatoes and place them on a baking sheet lined with parchment paper. Drizzle lightly with 1 teaspoon of olive oil and sprinkle a pinch of sea salt over them. Toss gently to coat all tomatoes evenly. Roast the tomatoes for 2.5 to 3 hours, or until they have shrunk slightly, concentrated in flavor, and developed a soft, jammy texture. Once done, remove from the oven and allow them to cool completely. These can be made a day in advance and stored in an airtight container in the fridge, which helps deepen their sweetness.
- Cook the Israeli Couscous: Bring a medium saucepan of lightly salted water to a boil. Add 1 cup of dry Israeli couscous and cook according to package instructions, typically around 9 minutes, until tender but still slightly firm (“al dente”). Stir occasionally to prevent sticking. Once cooked, drain the couscous in a fine mesh sieve and rinse lightly under cold water to stop the cooking process and cool it down. Transfer to a large mixing bowl and let it sit while you prepare the dressing and other salad components.
- Whisk the Lemon-Herb Dressing: In a small bowl or directly in the bottom of your large mixing bowl, combine 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, and the minced garlic clove. Strip the leaves from 6 sprigs of fresh thyme and add them to the mixture. Season with ¼ teaspoon sea salt and several grinds of freshly cracked black pepper. Using a whisk, blend the ingredients together until smooth and emulsified, creating a fragrant, tangy dressing that will coat the couscous beautifully. Taste and adjust lemon, salt, or pepper according to your preference.
- Toss the Couscous with Dressing: Add the cooled couscous to the bowl with the dressing. Using a large spoon or spatula, gently fold the couscous until each pearl is lightly coated with the lemon-herb mixture. Take care not to mash the couscous; the goal is to evenly distribute the dressing so every bite is flavorful.
- Prepare the Fresh Vegetables and Herbs: Slice the remaining 2 cups of fresh cherry tomatoes in half. Thinly slice 2 Persian cucumbers into delicate rounds. Roughly chop ¼ cup fresh basil leaves, keeping a few whole leaves aside for garnish. These fresh ingredients will add crunch, brightness, and vibrant color to the salad, balancing the roasted tomato’s concentrated sweetness.
- Add Roasted Tomatoes and Chickpeas: Gently fold in the cooled roasted cherry tomatoes along with 1½ cups roasted chickpeas that have been tossed with ¼ teaspoon smoked paprika. This combination adds depth, texture, and protein, making the salad both satisfying and nutrient-rich. Be careful to handle the roasted tomatoes delicately—they are soft and can break apart if stirred too roughly.
- Combine All Ingredients: Add the fresh cherry tomatoes, cucumbers, chopped basil, and ⅓ cup crumbled feta cheese to the bowl. Using a gentle folding motion, mix until all components are evenly incorporated. The salad should look colorful and inviting, with pops of red, green, and white scattered throughout. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed.
- Garnish and Serve: Finish the salad with a few sprigs of thyme and extra basil leaves on top, and drizzle with a little more olive oil for a glossy, appetizing finish. Serve immediately for a fresh, crunchy experience, or chill for 30 minutes to allow the flavors to meld. This salad works perfectly for picnics, light lunches, or as a side dish for dinner.
Notes
- Roasting the cherry tomatoes slowly enhances their natural sweetness and adds depth to the salad.
- Israeli couscous is preferred for its chewy, pearl-like texture, but regular couscous can be substituted in a pinch.
- Roasted chickpeas can be prepared ahead and stored in an airtight container for a crunchy, protein-rich addition.
- Fresh herbs such as basil and thyme elevate the flavor; feel free to experiment with parsley or mint for a different twist.
- This salad is best served slightly chilled or at room temperature, making it ideal for meal prep or outdoor dining.
Chef’s Secrets For Flavor Enhancement
The magic of this salad lies in layering flavors and textures.
Slow-roasting half of the cherry tomatoes concentrates their natural sugars, while fresh tomatoes add brightness and acidity.
Toasted couscous absorbs the citrusy, garlicky dressing perfectly, making each bite flavorful.
Using roasted chickpeas with smoked paprika introduces a subtle earthiness and protein boost.
Don’t skimp on herbs—they provide an aromatic freshness that balances the richness of feta and olive oil.
Lightly adjusting lemon juice, salt, or olive oil before serving ensures each salad tastes vibrant and personalized.
Serving Suggestions For Everyday Meals
This Cherry Tomato Couscous Salad is versatile and can be served as a main dish or a side.
Pair it with grilled chicken, salmon, or roasted vegetables for a complete meal.
For a lighter lunch, enjoy it on its own with a drizzle of extra virgin olive oil and a few crunchy croutons.
Its colorful presentation makes it ideal for potlucks, picnics, or lunchboxes, while the combination of protein, fiber, and healthy fats ensures you stay full and energized.
Storage Tips For Freshness And Quality
Store any leftover salad in an airtight container in the refrigerator for up to 2–3 days.
Keep the roasted tomatoes and couscous separate if you prefer the salad to remain firmer, then toss just before serving.
Roasted chickpeas are best kept in a separate container to maintain their crunch.
Avoid freezing, as the texture of fresh tomatoes and cucumbers will degrade.
A quick toss with a splash of fresh lemon juice and olive oil before serving revives flavors beautifully.
Frequently Asked Questions
1. Can I make this salad in advance?
Yes! The couscous and roasted tomatoes can be prepared a day ahead.
Store ingredients separately and combine just before serving for the freshest texture.
2. Can I use regular couscous instead of Israeli couscous?
Absolutely. While regular couscous cooks faster and has a finer texture, it will still absorb the dressing well.
Adjust cooking time according to package instructions.
3. Is this salad suitable for meal prep?
Definitely. It holds well in the fridge for 2–3 days. Keep crunchy ingredients like cucumbers or fresh herbs separate if you prefer a firmer texture on day two or three.
4. Can I replace feta cheese with a dairy-free option?
Yes, vegan feta or crumbled tofu works as a substitute. Nutritional content will vary, but the salad remains flavorful and satisfying.
5. How can I make the salad more protein-rich?
Add extra roasted chickpeas, grilled chicken, or a sprinkle of nuts or seeds.
These additions complement the Mediterranean flavors and make the salad more filling for a complete meal.
