Cherry Tomato Couscous Salad
A refreshing, Mediterranean-inspired couscous salad loaded with roasted and fresh cherry tomatoes, chickpeas, feta, and fresh herbs. High in protein and fiber, lightly dressed with olive oil and lemon, this salad is quick to prepare and perfect for lunches, dinners, or picnics.
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.
