Cherry Tomato Couscous Salad (Print Version)
Zesty couscous with cherry tomatoes, herbs, and feta for a light, fresh meal.
# Ingredients:
→ Main Ingredients
01 -
4 cups cherry tomatoes, divided
02 -
1 cup dry Israeli couscous
03 -
1 tablespoon extra-virgin olive oil, plus more for drizzling
04 -
1 tablespoon fresh lemon juice, plus more to taste
05 -
1 garlic clove, minced
06 -
Leaves from 6 sprigs fresh thyme, plus more for garnish
07 -
¼ teaspoon sea salt, plus more to taste
08 -
Freshly ground black pepper, to taste
09 -
1½ cups roasted chickpeas, tossed with ¼ teaspoon smoked paprika before roasting
10 -
¼ cup fresh basil leaves, plus more for garnish
11 -
2 Persian cucumbers, thinly sliced
12 -
⅓ cup crumbled feta cheese
# Instructions:
01 -
Roast 2 cups of the cherry tomatoes according to your preferred recipe. These can be made in advance and stored in the fridge for a few days.
02 -
Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
03 -
In the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, thyme leaves, salt, and several grinds of pepper.
04 -
Add the cooled couscous to the bowl with the dressing and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl along with the roasted tomatoes, chickpeas, basil, cucumbers, and feta.
05 -
Top with additional thyme and basil leaves and a generous drizzle of olive oil. Season to taste and serve.