Cherry Tomato Couscous Dish

This Cherry Tomato Couscous Salad transforms humble ingredients into a Mediterranean feast that's become my summer lunch staple. The contrast between sweet roasted and fresh cherry tomatoes creates layers of flavor that make this simple dish extraordinary.

I discovered this recipe during a particularly hot summer when turning on the oven seemed unbearable. The roasted tomatoes were leftover from dinner the night before, and their addition to my usual couscous salad created such a delightful flavor contrast that it's now become my signature potluck dish.

Ingredients

• Pearl couscous: Creates the perfect chewy base for this salad while soaking up all the delicious flavors
• Cherry tomatoes: Half roasted for sweetness and half fresh for brightness
• Extra virgin olive oil: Use the best quality you have as the flavor really comes through
• Fresh lemon juice: Adds necessary acidity to balance the sweet tomatoes
• Fresh thyme and basil: Provide aromatic herbal notes that elevate the entire dish
• Roasted chickpeas: With smoked paprika add protein and a wonderful textural crunch
• Persian cucumbers: Offer refreshing crispness without the bitterness of larger varieties
• Feta cheese: Provides creamy saltiness that brings everything together

Step-by-Step Instructions

Roast the Tomatoes:

Place half your cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and roast at 400°F for about 20 minutes until they begin to burst and caramelize. The roasting concentrates their sweetness and creates a depth of flavor that's impossible to achieve with raw tomatoes alone.

Cook the Couscous:

Bring 1.5 cups of salted water to a boil. Add the couscous, reduce heat to medium low, and simmer uncovered for about 9 minutes until al dente. You want it tender but still with a slight bite. Drain thoroughly and spread on a baking sheet to cool quickly and prevent clumping.

Prepare the Dressing:

In a large bowl, combine olive oil, lemon juice, minced garlic, fresh thyme leaves, salt and pepper. Whisk thoroughly until emulsified. This simple dressing forms the flavor foundation for the entire dish.

Combine All Elements:

Add the cooled couscous to the dressing and toss until evenly coated. Slice the remaining raw cherry tomatoes in half and add them to the bowl. Gently fold in the roasted tomatoes, chickpeas, basil, cucumbers and feta cheese. The contrast between warm roasted and cool fresh elements creates magical flavor complexity.

Final Seasoning:

Taste and adjust with additional salt, pepper or lemon juice as needed. The flavors should be bright and balanced. Finish with a generous drizzle of your best olive oil and additional fresh herbs for visual appeal and fragrance.

Pin it

The roasted tomatoes are truly the heart of this recipe. I once served this salad without roasting any tomatoes when short on time, and while still good, it lacked that deep umami foundation that makes this dish so special. That sweet caramelization brings everything together in a way that transforms simple ingredients into something extraordinary.

Make Ahead Tips

This salad actually improves with time as the flavors meld together. For best results, prepare all components but keep the fresh herbs, cucumbers and feta separate until just before serving. This prevents the herbs from wilting and maintains the cucumber crispness. I often make a large batch on Sunday and portion it out for lunches throughout the week, adding the finishing touches each morning.

Perfect Variations

While this Mediterranean version is my favorite, the recipe adapts beautifully to what you have on hand. In winter, try roasted butternut squash instead of tomatoes. For a protein boost, add shredded rotisserie chicken or flaked salmon. Swap the feta for goat cheese or even small mozzarella pearls for a different flavor profile. The key is maintaining the balance between chewy couscous, roasted elements, fresh ingredients, and creamy cheese.

Serving Suggestions

This versatile salad works beautifully alongside grilled fish or chicken for a complete meal. For entertaining, serve it as part of a mezze platter with hummus, olives, and warm pita. During hot summer months, I love serving it with a chilled glass of crisp white wine like Sauvignon Blanc or Pinot Grigio. The bright acidity of the wine complements the flavors in the salad perfectly.

Pin it

Enjoy the vibrant flavors of this Mediterranean-inspired dish that's perfect for any occasion!

Frequently Asked Questions

→ Can I make this dish in advance?

Yes, you can roast the cherry tomatoes and cook the couscous ahead of time. Store them in the fridge and assemble the dish before serving for the best flavor.

→ What can I use to replace feta cheese?

You can substitute feta with goat cheese, ricotta salata, or even a plant-based cheese for a dairy-free option.

→ How do I roast cherry tomatoes?

Halve cherry tomatoes, toss with olive oil, thyme, salt, and pepper, and roast at 400°F for 20-25 minutes until caramelized and tender.

→ Can I use a different type of couscous?

Yes, you can use regular couscous, pearl couscous, or even quinoa as a substitute. Just adjust the cooking time as needed.

→ What other toppings can I add?

You can include toasted pine nuts, avocado slices, or arugula for added texture and flavor.