Cherry Tomato Couscous Salad | SaraTasty

Cherry Tomato Couscous Salad

This Cherry Tomato Couscous Salad is a delightful blend of roasted and fresh cherry tomatoes, creamy feta cheese, protein-rich chickpeas, and aromatic herbs. Tossed with Israeli couscous and a simple lemon-olive oil dressing, it’s a perfect dish for picnics, lunches, or as a side to your favorite meal.

Why You’ll Love This Recipe

  • Bursting with Flavor: The combination of sweet roasted tomatoes and fresh cherry tomatoes creates a dynamic flavor profile.
  • Textural Contrast: The chewy Israeli couscous pairs beautifully with the crisp vegetables and creamy feta.
  • Nutrient-Packed: Chickpeas add protein and fiber, making this salad both satisfying and healthy.
  • Versatile: Enjoy it as a standalone meal or as a side dish to complement various proteins.
  • Make-Ahead Friendly: This salad holds up well, making it ideal for meal prep or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • For the Salad:
    • 4 cups cherry tomatoes, halved (reserve half for roasting)
    • 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 more for garnish
    • ¼ teaspoon sea salt, plus more to taste
    • Freshly ground black pepper
    • 1½ cups roasted chickpeas, tossed with ¼ teaspoon smoked paprika before roasting
    • ½ cup crumbled feta cheese
    • 1 cucumber, diced
    • ¼ cup fresh basil leaves, chopped

Directions

  1. 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, and season with salt and pepper. Roast for 2-3 hours until they are shriveled and concentrated in flavor.

  2. 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 the heat to low, cover, and simmer for 10-12 minutes until the couscous is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool.

  3. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fresh thyme leaves, sea salt, and freshly ground black pepper.

  4. 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.

  5. Garnish and Serve: Sprinkle chopped fresh basil and additional fresh thyme leaves over the top. Serve immediately, or refrigerate for up to 3 days.

Servings and Timing

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes (including roasting tomatoes)
  • Total Time: 40 minutes
  • Servings: 4

Variations

  • Add Protein: Incorporate grilled chicken, shrimp, or tofu for a more substantial meal.
  • Cheese Alternatives: Swap feta for goat cheese or omit it for a dairy-free version.
  • Nuts and Seeds: Add toasted pine nuts, almonds, or sunflower seeds for extra crunch.
  • Herbs: Experiment with fresh mint, parsley, or dill to vary the flavor profile.
  • Spices: Add a pinch of red pepper flakes or smoked paprika for a hint of heat.

Storage/Reheating

  • Refrigeration: Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
  • Note: For optimal freshness, it’s best to add fresh herbs and feta just before serving.

FAQs

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute regular couscous, but the texture will be finer and softer. Adjust the cooking time accordingly.

How do I roast chickpeas?

Toss drained and dried chickpeas with olive oil, smoked paprika, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes, shaking the pan halfway through, until crispy.

Can I make this salad ahead of time?

Yes, you can prepare the salad components in advance. Assemble the salad just before serving to maintain freshness.

Is this salad gluten-free?

Israeli couscous contains gluten. For a gluten-free version, substitute with quinoa or rice.

How can I make this salad vegan?

Omit the feta cheese or replace it with a vegan cheese alternative.

Conclusion

This Cherry Tomato Couscous Salad is a delightful medley of flavors and textures, making it a versatile addition to any meal. Whether enjoyed on its own or as a side dish, its fresh ingredients and zesty dressing are sure to impress. Give it a try and savor the taste of summer in every bite!

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Cherry Tomato Couscous Salad

Cherry Tomato Couscous Salad


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  • Author: sara
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Cherry Tomato Couscous Salad is a flavorful medley of roasted and fresh tomatoes, creamy feta cheese, crunchy chickpeas, and Israeli couscous, all tossed in a tangy lemon-olive oil dressing. Perfect for picnics, lunches, or as a side dish, this healthy and nutrient-packed salad is a great addition to any meal.


Ingredients

For the Salad:

  • 4 cups cherry tomatoes, halved (reserve half for roasting)
  • 1 cup dry Israeli couscous
  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 1 tbsp fresh lemon juice, plus more to taste
  • 1 garlic clove, minced
  • Leaves from 6 sprigs fresh thyme, plus more for garnish
  • ¼ tsp sea salt, plus more to taste
  • Freshly ground black pepper
  • 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

For the Dressing:

  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp fresh thyme leaves
  • Sea salt and 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 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 cool.
  • Prepare the Dressing:

    • In a small bowl, whisk together olive oil, lemon juice, minced garlic, 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.
    • Drizzle with the carrot ginger dressing and toss gently to combine.
  • Garnish and Serve:

    • Sprinkle with chopped fresh basil and additional fresh thyme leaves.
    • Serve immediately or refrigerate for up to 3 days.

Notes

  • Add Protein: Incorporate grilled chicken, shrimp, or tofu for a more substantial meal.
  • Cheese Alternatives: Swap feta for goat cheese or omit for a dairy-free version.
  • Nuts and Seeds: Add toasted pine nuts, almonds, or sunflower seeds for extra crunch.
  • Herbs: Experiment with fresh mint, parsley, or dill to vary the flavor.
  • Spices: Add a pinch of red pepper flakes or smoked paprika for a hint of heat.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes (including roasting tomatoes)
  • Category: Salad, Side Dish
  • Method: Roasting, Boiling, Tossing
  • Cuisine: Mediterranean
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