Cherry Tomato Couscous Salad (Print Version)
A flavorful dish with tomatoes, couscous, chickpeas, cucumbers, herbs, and feta cheese.
# Ingredients:
→ Vegetables
01 -
4 cups cherry tomatoes, divided (half for roasting, half raw)
02 -
2 Persian cucumbers, thinly sliced
03 -
1 garlic clove, minced
04 -
¼ cup fresh basil leaves, plus more for garnish
05 -
Leaves from 6 sprigs fresh thyme, plus more for garnish
→ Pasta and Legumes
06 -
1 cup dry Israeli couscous
07 -
1½ cups roasted chickpeas, tossed with ¼ teaspoon smoked paprika
→ Dairy
08 -
⅓ cup crumbled feta cheese
→ Seasoning and Condiments
09 -
1 tablespoon extra-virgin olive oil, plus more for drizzling
10 -
1 tablespoon fresh lemon juice, plus more to taste
11 -
¼ teaspoon sea salt, plus more to taste
12 -
Freshly ground black pepper
# Instructions:
01 -
Roast 2 cups of the cherry tomatoes by following a preferred roasting method. These can be prepared in advance and stored in the refrigerator for a few days.
02 -
Cook the Israeli couscous according to the package instructions until al dente, approximately 9 minutes. Drain and allow to cool.
03 -
In the bottom of a large bowl, whisk together the olive oil, lemon juice, minced garlic, thyme leaves, sea salt, and freshly ground black pepper.
04 -
Add the cooled couscous to the bowl with the dressing. Slice the remaining raw cherry tomatoes in half and add them along with the roasted cherry tomatoes, roasted chickpeas, fresh basil leaves, sliced cucumbers, and crumbled feta cheese.
05 -
Top the salad with additional thyme leaves, basil, and a generous drizzle of olive oil. Adjust seasoning to taste and serve immediately.