Description

A vibrant and flavorful Cherry Tomato Couscous Salad featuring a mix of roasted and fresh cherry tomatoes, Israeli couscous, roasted chickpeas spiced with smoked paprika, and fresh herbs. Topped with crumbled feta and dressed in a zesty lemon garlic thyme dressing, this salad is a delightful combination of textures and tastes perfect for a light lunch or side dish.

Ingredients

Scale

Salad Ingredients

4 cups cherry tomatoes, halved (reserve half for roasting)
1 cup dry Israeli couscous
1½ cups roasted chickpeas, tossed with ¼ tsp smoked paprika before roasting
½ cup crumbled feta cheese
1 cucumber, diced
¼ cup fresh basil leaves, chopped
Leaves from 6 sprigs fresh thyme, plus more for garnish

For Roasting

1 tbsp extra-virgin olive oil, plus more for drizzling
¼ tsp sea salt, plus more to taste
Freshly ground black pepper

Dressing

1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice, plus more to taste
1 garlic clove, minced
1 tsp fresh thyme leaves
Sea salt and freshly ground black pepper to taste

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Instructions

Roast the Tomatoes: Preheat your oven to 300°F (150°C). Arrange half of the halved cherry tomatoes on a baking sheet. Drizzle them generously with olive oil and season with salt and freshly ground black pepper. Roast these tomatoes for 2 to 3 hours until they become shriveled and their flavor is intensified and concentrated.
Cook the Couscous: While the tomatoes are roasting, bring 1½ cups of water to a boil in a medium saucepan. Add the dry Israeli couscous along with a pinch of salt. Reduce the heat to low, cover the pot, and allow the couscous to simmer for 10-12 minutes or until tender and all the water is absorbed. Remove from heat, keep it covered, and let it sit for 5 minutes. Finally, fluff the couscous gently with a fork and set aside to cool.
Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, fresh thyme leaves, and a pinch of sea salt. Add freshly ground black pepper according to your taste preference. This dressing will provide a bright, herbal, and slightly tangy flavor to the salad.
Assemble the Salad: In a large mixing bowl, combine the cooked and cooled couscous, the roasted tomatoes, the remaining fresh halved cherry tomatoes, roasted chickpeas seasoned with smoked paprika, diced cucumber, and crumbled feta cheese. Drizzle the dressing over the top and toss everything gently together to evenly coat all the ingredients.
Garnish and Serve: Finish by sprinkling chopped fresh basil and additional fresh thyme leaves over the salad for a burst of fresh herb aroma. Serve the salad immediately for the best texture and flavor, or refrigerate and enjoy within 3 days.

Notes

Roasting the tomatoes slowly at low heat intensifies their sweetness and flavor, which adds depth to the salad.
If you don’t have smoked paprika, you can use regular paprika or a pinch of chili powder for a bit of heat.
Israeli couscous is larger than regular couscous and adds a pleasant chewy texture, but you can substitute with pearl couscous if needed.
This salad keeps well refrigerated for up to 3 days but is best served fresh for optimal texture and flavor.
For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.

Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean