Cherry Tomato Couscous Salad
Total Time
3 hrs 40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.96 out of 5 stars
(72)
Ingredients
4 servings
- 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 garlic clove, minced
- Leaves from 6 sprigs fresh thyme, 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
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Preparation
Step 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.
Step 2
Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
Step 3
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.
Step 4
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.
Step 5
Top with more thyme and basil and a generous drizzle of olive oil. Season to taste and serve.
Step 6
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Chef's notes
This is a great recipe to pack for lunch. On day 2, add a little bit more lemon and an extra pinch of salt.
Roasted cherry tomatoes can be made ahead of time.
