Vibrant Cherry Tomato Couscous Salad
A quick and flavorful American-inspired salad combining roasted and fresh cherry tomatoes with Israeli couscous, roasted chickpeas, cucumber, and herbs. Lightly dressed with olive oil, lemon, and thyme, this dish is vibrant, family-friendly, and perfect for busy weeknights or relaxed meals.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Lunch
- Method: Roasting and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups cherry tomatoes, halved (2 cups raw, 2 cups for roasting)
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
6 sprigs fresh thyme leaves, plus more for garnish
¼ teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
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
Preheat oven to 400°F (200°C) and line baking sheet with parchment paper
Toss 2 cups halved cherry tomatoes with olive oil, salt, pepper, and half the thyme leaves. Roast for 15-20 minutes until slightly caramelized
In separate bowl, mix dry couscous with 1 tbsp olive oil, ¼ tsp salt, minced garlic, and thyme leaves. Cover with 2 cups boiling water and let sit 5 minutes until tender
In large bowl, combine cooked couscous, raw cherry tomatoes, roasted tomatoes, roasted chickpeas, sliced cucumbers, basil leaves, and lemon juice
Garnish with remaining thyme, basil, and crumbled feta. Drizzle with additional olive oil to taste
Notes
Cherry tomatoes can be left whole for added texture
For vegan version, omit feta and use dairy-free cheese
Store leftovers in airtight container for up to 3 days. Best when served at room temperature