Cherry Tomato Couscous Salad
This Cherry Tomato Couscous Salad is a vibrant celebration of fresh flavors and satisfying textures. With just 10 minutes of prep and 30 minutes of cooking, it’s a fuss-free dish that feels indulgent yet effortless.
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.
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