Description
A vibrant and flavorful Cherry Tomato Couscous Salad featuring a mix of roasted and fresh cherry tomatoes, Israeli couscous, roasted chickpeas, crisp cucumber, and crumbled feta, all tossed in a fresh lemon-thyme dressing. This refreshing dish is perfect for a light lunch or a side salad and can be served immediately or chilled for enhanced flavors.
Ingredients
Scale
Tomatoes
- 4 cups cherry tomatoes, halved (reserve half for roasting)
Couscous
- 1 cup dry Israeli couscous
- 1½ cups water
- ¼ tsp sea salt, plus more to taste
Dressing
- 2 tbsp extra-virgin olive oil, divided (1 tbsp plus more for drizzling)
- 2 tbsp fresh lemon juice, divided (1 tbsp plus more to taste)
- 2 garlic cloves, minced (divided)
- Leaves from 7 sprigs fresh thyme, divided (6 sprigs plus 1 tsp leaves)
- Sea salt and freshly ground black pepper to taste
Salad Mix
- 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
Instructions
- Roast the Tomatoes: Preheat your oven to 300°F (150°C). Place half of the halved cherry tomatoes on a baking sheet. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Roast in the oven for 2-3 hours until the tomatoes are shriveled and their flavors are concentrated.
- Cook the Couscous: In a medium saucepan, bring 1½ cups of water to a boil. Add the Israeli couscous and a pinch of sea 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 and let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
- Prepare the Dressing: In a small bowl, whisk together 1 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, one minced garlic clove, thyme leaves from one sprig, and ¼ tsp sea salt. Season with freshly ground black pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooled couscous, roasted tomatoes, the remaining fresh cherry tomatoes, roasted chickpeas, diced cucumber, and crumbled feta cheese. Drizzle the dressing over the mixture and toss gently to combine.
- Garnish and Serve: Sprinkle the salad with chopped fresh basil and additional thyme leaves for garnish. Serve the salad immediately or refrigerate it for up to 3 days to let the flavors meld.
Notes
- Roasting the cherry tomatoes enhances their sweetness and flavor, but if short on time, the salad can be made with just fresh tomatoes.
- Use Israeli couscous for a chewier texture; regular couscous can be substituted but may alter the texture slightly.
- Roasted chickpeas can be made ahead and stored in an airtight container for convenience.
- This salad is great served chilled or at room temperature.
- Adjust lemon juice and seasoning to taste for a brighter or more savory flavor profile.
