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
-
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.
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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.
-
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.
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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.
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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!
Print
Cherry Tomato Couscous Salad
- 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
