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
