Cherry Tomato and Couscous Delight (Print version)
A bright pearl couscous salad with roasted and fresh cherry tomatoes, cucumber, chickpeas, feta, herbs, and lemon.
# Ingredients:
For the tomatoes
01 -
4 cups cherry tomatoes, divided and halved
02 -
1 tablespoon extra-virgin olive oil
03 -
1/4 teaspoon fine sea salt
04 -
Freshly ground black pepper
For the couscous salad
05 -
1 cup (175 g) dry pearl couscous
06 -
1 cup (165 g) canned chickpeas, drained and rinsed
07 -
1 Persian cucumber, thinly sliced
08 -
1/3 cup (45 g) crumbled feta cheese
09 -
1/4 cup chopped fresh parsley
10 -
1/4 cup torn fresh basil leaves
For the lemon dressing
11 -
3 tablespoons extra-virgin olive oil
12 -
2 tablespoons fresh lemon juice, plus more to taste
13 -
1 small garlic clove, finely grated or minced
14 -
1/2 teaspoon fine sea salt
15 -
1/4 teaspoon smoked paprika
16 -
Freshly ground black pepper
# Instructions:
01 -
Heat the oven to 425°F. Toss 2 cups of the halved cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Roast on a rimmed baking sheet for 18-20 minutes, until softened and lightly wrinkled.
02 -
Bring a medium pot of salted water to a boil. Add the pearl couscous and cook according to the package directions, usually 8-10 minutes, until tender with a slight bite. Drain well.
03 -
In a large bowl, whisk 3 tablespoons olive oil, lemon juice, garlic, salt, smoked paprika, and a few grinds of black pepper.
04 -
Add the warm couscous to the dressing and toss until coated. Fold in the chickpeas, roasted tomatoes, remaining fresh cherry tomatoes, and sliced cucumber.
05 -
Gently fold in the feta, parsley, and basil. Taste and adjust with more lemon juice, salt, or olive oil. Serve slightly warm, room temperature, or chilled.
# Good to know:
01 -
Best served slightly cool or at room temperature.
02 -
For meal prep, add basil just before serving.
03 -
Use regular couscous if needed, but reduce cooking time according to the package.