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–+ servings
Cherry Tomato Couscous Salad
Amy

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Roast Tomatoes 3 minutes
Servings: 4
Cuisine: Mediterranean
Ingredients Method

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

Method
 

  1. 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.
  2. Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
  3. In the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, thyme leaves, salt, and several grinds of pepper.
  4. Add the cooled couscous and toss.
  5. 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.
  6. Top with more thyme and basil and a generous drizzle of olive oil. Season to taste and serve.
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