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This vibrant cherry tomato couscous salad combines juicy roasted and raw tomatoes with pearled couscous, creating a Mediterranean-inspired dish perfect for warm weather dining. The contrast between sweet roasted tomatoes and fresh raw ones gives this salad incredible depth while staying light and refreshing.
I first made this salad for an impromptu backyard gathering, and it has since become my signature potluck contribution. The combination of textures always impresses guests who can never quite believe something so simple tastes so complex.
Ingredients
- Cherry tomatoes: Half roasted for concentrated sweetness, half fresh for juicy pops of flavor
- Israeli couscous: The larger pearl variety offers perfect chewiness and absorbs flavors beautifully
- Extra virgin olive oil: Use your best quality bottle here as the flavor really comes through
- Fresh lemon juice: Brightens everything and balances the sweetness of roasted tomatoes
- Fresh thyme and basil: Herbs that perfectly complement tomatoes and bring Mediterranean flair
- Roasted chickpeas with smoked paprika: Adds protein and a delightful crunch
- Persian cucumbers: Their thin skin and fewer seeds make them perfect for salads without watery excess
- Feta cheese: Select a good quality block and crumble it yourself for the best flavor and texture
Step-by-Step Instructions
- Roast the Tomatoes:
- Place half the cherry tomatoes on a parchment-lined baking sheet and drizzle with olive oil, salt and pepper. Roast at 400°F for about 20 minutes until they begin to burst and caramelize. This concentrates their sweetness and creates incredible depth of flavor for the salad.
- Cook the Couscous:
- Bring a pot of salted water to boil and add the Israeli couscous. Cook for approximately 9 minutes until al dente. Drain thoroughly and spread on a baking sheet to cool quickly. Properly cooked couscous should be tender but still have a slight bite.
- Prepare the Dressing:
- In a large serving bowl, whisk together olive oil, fresh lemon juice, minced garlic, thyme leaves, salt and pepper. This simple dressing infuses the couscous with bright flavor as it absorbs the mixture. The garlic and thyme provide aromatic notes that complement the tomatoes perfectly.
- Assemble the Salad:
- Add cooled couscous to the dressing and toss well to coat each pearl. Slice remaining raw cherry tomatoes in half and add to the bowl along with roasted tomatoes, smoked paprika chickpeas, fresh basil, sliced cucumbers, and crumbled feta. Gently fold everything together to distribute ingredients evenly without breaking the roasted tomatoes.
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The smoked paprika on the chickpeas is truly transformative in this recipe. I discovered this trick by accident when I was looking to add protein to the salad but wanted something more exciting than plain chickpeas. Now my family requests those smoky chickpeas as a standalone snack!
Make Ahead Tips
This couscous salad actually improves with time, making it perfect for meal prep. You can prepare it up to three days in advance and store in an airtight container in the refrigerator. The flavors will continue to develop and meld together beautifully. If making ahead, consider adding the cucumbers just before serving to maintain their crunch, and perhaps an extra squeeze of lemon juice to brighten all the flavors.
Easy Substitutions
The beauty of this recipe lies in its flexibility. No Israeli couscous? Regular couscous, orzo, or even farro work wonderfully. Feta can be swapped for goat cheese or fresh mozzarella pearls. Not a fan of chickpeas? Try white beans or lentils instead. For a completely different flavor profile, substitute mint for the basil and add some diced preserved lemon for a Moroccan twist that complements the couscous perfectly.
Serving Suggestions
This versatile salad shines as both a main dish and side. For a complete meal, serve it alongside grilled fish or chicken. It makes an excellent addition to a Mediterranean mezze spread with hummus, olives, and flatbread. For a stunning presentation, serve it on a large platter garnished with extra herbs and a drizzle of your best olive oil. This dish is particularly wonderful for outdoor dining as it stands up well to warm weather.
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This cherry tomato couscous salad is a must-have in your recipe arsenal—simple, delicious, and unforgettable.
Frequently Asked Questions
- → Can I use regular couscous instead of Israeli couscous?
Yes, you can substitute regular couscous, but adjust the cooking time as it requires less time to prepare. The texture will be slightly different but still delicious.
- → Can I make this salad ahead of time?
Absolutely! You can prepare the components like roasted tomatoes and couscous in advance. Assemble and toss the salad just before serving for the best texture and flavor.
- → What other vegetables can I add?
You can include vegetables like arugula, spinach, or bell peppers for added freshness and crunch.
- → How long will leftovers keep?
This salad can be stored in an airtight container in the refrigerator for up to 3 days. Add fresh herbs just before serving to maintain their flavor.
- → Can I make this dish vegan?
Yes, omit the feta cheese or replace it with a plant-based alternative. Ensure any additional ingredients, like chickpeas, are seasoned as desired for extra flavor.