This Cherry Tomato Couscous Salad is a vibrant celebration of fresh flavors and satisfying textures.
Sweet, slow-roasted tomatoes burst with richness, perfectly complementing the light, fluffy couscous.
A zesty lemon dressing ties it all together, adding a bright, refreshing finish. With just 10 minutes of prep and 30 minutes of cooking, it’s a fuss-free dish that feels indulgent yet effortless.
The contrast of juicy tomatoes, tender couscous, and crisp herbs creates a delightful harmony in every bite. Roasting the tomatoes for 3 hours intensifies their natural sweetness, making this salad a standout.
Whether served warm or chilled, it’s a versatile dish that’s perfect for picnics, lunches, or quick dinners. Simple, wholesome, and bursting with flavor, it’s a recipe you’ll return to again and again.
Fresh & Flavorful Ingredients
- 4 cups cherry tomatoes (half for roasting, half raw)
- 1 cup dry Israeli couscous (or substitute with regular couscous or quinoa)
- 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 (dried thyme can be used in a pinch)
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1½ cups roasted chickpeas (toss with ¼ teaspoon smoked paprika before roasting)
- ¼ cup fresh basil leaves, plus more for garnish
- 2 Persian cucumbers, thinly sliced (English cucumbers work too)
- ⅓ cup crumbled feta cheese (optional for a vegan version)
Simple Steps to a Vibrant Salad
- Roast the tomatoes: Preheat your oven to 275°F (135°C). Roast 2 cups of cherry tomatoes for about 3 hours until they’re soft and slightly caramelized. (These can be made ahead and stored in the fridge for up to 3 days.)
- Cook the couscous: Bring a pot of salted water to a boil. Add the couscous and cook according to package directions (about 9 minutes) until al dente. Drain and let it cool.
- Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, thyme leaves, sea salt, and a few grinds of black pepper.
- Combine the base: Add the cooled couscous to the dressing and toss to coat evenly.
- Add the veggies and toppings: Slice the remaining raw cherry tomatoes in half. Add them to the bowl along with the roasted tomatoes, roasted chickpeas, fresh basil, sliced cucumbers, and crumbled feta.
- Finish and serve: Garnish with extra thyme and basil leaves, drizzle with olive oil, and season with additional salt, pepper, or lemon juice to taste. Serve immediately or chill for later.
Perfect Pairings: Serving Suggestions
This Cherry Tomato Couscous Salad is a versatile dish that shines as a light lunch or a vibrant side. Pair it with grilled chicken, fish, or tofu for a protein-packed meal.
It’s also a great addition to a summer picnic or potluck—just pack it in a sealed container and serve chilled. For a complete spread, add a crusty baguette or a simple green salad.
Make It Your Own: Recipe Variations
Customize this salad to suit your taste or pantry staples! Swap the feta for goat cheese or omit it for a vegan version.
Add avocado slices for creaminess or toss in some arugula for a peppery kick. If you’re not a fan of chickpeas, try roasted zucchini or bell peppers instead. The possibilities are endless!
Time-Saving Tips for Busy Cooks
Short on time? Roast the cherry tomatoes and chickpeas in advance—they’ll keep well in the fridge for up to 3 days. Use pre-cooked couscous or quinoa for an even quicker prep.
If you’re in a rush, skip roasting the tomatoes altogether and use all raw cherry tomatoes for a fresher, quicker version of the salad.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld beautifully, making it even tastier the next day!
If the couscous seems dry, drizzle a little olive oil or lemon juice before serving. This salad is best enjoyed cold, so there’s no need to reheat it.
Essential Equipment for Effortless Prep
To make this recipe a breeze, you’ll need a baking sheet for roasting the tomatoes and chickpeas, a medium pot for cooking the couscous, and a large mixing bowl for tossing everything together.
A sharp knife and cutting board will come in handy for slicing the cucumbers and halving the tomatoes. Don’t forget a whisk for the dressing!
Cherry Tomato Couscous Salad
Ingredients
- 4 cups cherry tomatoes, half for roasting, half raw
- 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 clove garlic, minced
- 6 sprigs fresh thyme, leaves only, 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
- ¼ cup fresh basil leaves, plus more for garnish
- 2 Persian cucumbers, thinly sliced
- ⅓ cup crumbled feta cheese
Instructions
- Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- In the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, thyme leaves, salt, and several grinds of pepper.
- Add the cooled couscous and toss.
- Slice the remaining raw cherry tomatoes in half and add them to the bowl along with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta.
- Top with more thyme and basil and a generous drizzle of olive oil. Season to taste and serve.