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Cherry Tomato Couscous Salad

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A fresh, flavorful blend of sweet cherry tomatoes, tender Israeli couscous, smoky roasted chickpeas, crisp cucumbers, and creamy feta. Featuring both roasted and raw tomatoes for layers of flavor and texture.

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 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

Instructions

  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. Cook couscous according to package instructions. Drain, then toss with olive oil, lemon juice, garlic, thyme leaves, salt, and pepper.
  3. In a large bowl, combine couscous, roasted tomatoes, raw cherry tomatoes, cucumbers, and roasted chickpeas.
  4. Gently fold in fresh basil and feta cheese.
  5. Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.
  6. Garnish with extra basil and thyme before serving.

Notes

Replace couscous with quinoa or farro for different grains.

Swap feta for goat cheese or omit for dairy-free.

Add roasted zucchini or eggplant for more veggies.

Use multicolored cherry tomatoes for a vibrant look.

Drizzle with balsamic glaze for extra depth.

Nutrition

Find it online: https://familydinnercooking.com/cherry-tomato-couscous-salad/