Cherry Tomato Couscous Salad

Why You’ll Love This Recipe

This salad is vibrant, satisfying, and packed with Mediterranean-inspired flavors. The roasted tomatoes add sweetness, the raw tomatoes bring freshness, and the smoky paprika chickpeas add a savory crunch. It’s colorful, make-ahead friendly, and can be served warm, cold, or at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
1/4 teaspoon sea salt, plus more to taste
Freshly ground black pepper
1 1/2 cups roasted chickpeas, tossed with 1/4 teaspoon smoked paprika before roasting
1/4 cup fresh basil leaves, plus more for garnish
2 Persian cucumbers, thinly sliced
1/3 cup crumbled feta cheese

Directions

1. Preheat oven to 400°F (200°C). Place half of the cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with thyme, salt, and pepper, and roast for 15–20 minutes until softened and lightly caramelized.
2. Meanwhile, cook the couscous according to package instructions. Drain, then toss with 1 tablespoon olive oil, lemon juice, garlic, thyme leaves, salt, and pepper.
3. In a large bowl, combine cooked couscous with roasted tomatoes, raw cherry tomatoes, cucumbers, and roasted chickpeas.
4. Gently fold in fresh basil and feta cheese.
5. Taste and adjust with more lemon juice, salt, or pepper as desired.
6. Garnish with extra basil and thyme before serving.

Servings and timing

Serves: 4–6 people
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Replace couscous with quinoa or farro for a different grain base.
• Swap feta for goat cheese or omit for a dairy-free version.
• Add roasted zucchini or eggplant for more vegetables.
• Use cherry tomatoes of different colors for a more vibrant presentation.
• Drizzle with balsamic glaze for extra depth.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold or at room temperature; reheating is not recommended as it may soften the vegetables.

FAQs

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be finer and less chewy.

How do I make the chickpeas extra crispy?

Dry them thoroughly before roasting and spread them out on the baking sheet without crowding.

Can I roast all the tomatoes instead of using half raw?

Yes, but you’ll lose some of the fresh, juicy contrast.

Is this salad gluten-free?

Use a gluten-free grain such as quinoa or millet in place of couscous.

Can I make this salad ahead of time?

Yes, it keeps well in the fridge and the flavors develop over time.

Can I add a protein?

Grilled chicken, shrimp, or tofu pair nicely with this salad.

Can I use dried thyme instead of fresh?

Yes, but use about one-third the amount since dried herbs are more concentrated.

What’s the best way to serve this?

It works well as a main dish for lunch or as a side to grilled meats or seafood.

Can I skip the feta?

Yes, you can omit it or replace it with a dairy-free cheese alternative.

How do I keep cucumbers crisp in the salad?

Add them just before serving if you’re making the salad in advance.

Conclusion

Cherry Tomato Couscous Salad is a bright, flavorful, and wholesome dish that’s as versatile as it is delicious. With its mix of roasted and fresh vegetables, chewy couscous, and crunchy chickpeas, it’s perfect for meal prep, picnics, or as a colorful side at your next gathering.

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