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Tomato Couscous Salad

Helen T. Patterson
A colorful, nutrient-dense Mediterranean couscous salad featuring roasted and raw cherry tomatoes, chickpeas, cucumbers, fresh herbs, and feta.
High in plant-based protein and fiber, it’s quick to assemble, versatile for meal prep, and perfect for a healthy lunch, dinner, or picnic.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Salad, Side Dish
Cuisine Healthy, Mediterranean, Vegetarian
Servings 4

Equipment

  • 1 large bowl
  • 1 small bowl (for dressing)
  • (1) Whisk
  • 1 baking sheet (for roasting tomatoes)
  • 1 medium saucepan (for couscous)
  • 1 Knife and cutting board
  • 1 measuring cup and spoons

Ingredients
  

  • 4 cups cherry tomatoes divided: 2 cups for roasting, 2 cups raw
  • 1 cup dry Israeli couscous
  • 1 tablespoon extra-virgin olive oil plus extra for drizzling
  • 1 tablespoon fresh lemon juice plus extra to taste
  • 1 garlic clove minced
  • Leaves from 6 sprigs fresh thyme plus extra for garnish
  • ¼ teaspoon sea salt plus extra to taste
  • Freshly ground black pepper to taste
  • 1½ cups roasted chickpeas tossed with ¼ teaspoon smoked paprika before roasting
  • ¼ cup fresh basil leaves plus extra for garnish
  • 2 Persian cucumbers thinly sliced
  • ⅓ cup crumbled feta cheese

Instructions
 

  • Roast the Cherry Tomatoes: Start by preheating your oven to 300°F (150°C).
    Take 2 cups of the cherry tomatoes and place them on a baking sheet lined with parchment paper.
    Drizzle them lightly with 1 teaspoon of olive oil and sprinkle a pinch of salt. Toss gently to coat each tomato evenly.
    Roast in the oven for approximately 2–3 hours, or until the tomatoes are soft, slightly caramelized, and bursting with flavor.
    Roasting intensifies their natural sweetness and adds depth to the salad.
    You can prepare these ahead of time and store them in an airtight container in the refrigerator for up to 3 days.
  • Cook the Israeli Couscous: While the tomatoes are roasting, bring a medium saucepan of water to a boil.
    Add a pinch of salt and then the couscous.
    Cook according to the package instructions, usually about 9 minutes, until the grains are tender yet slightly firm to the bite.
    Once done, drain the couscous in a fine-mesh sieve and rinse briefly with cold water to stop the cooking process.
    Transfer the couscous to a large mixing bowl and allow it to cool slightly.
    This step ensures the couscous remains fluffy and does not clump together when tossed with the dressing.
  • Prepare the Dressing: In a small bowl, combine 1 tablespoon of extra-virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, and the minced garlic clove.
    Add the thyme leaves from 6 sprigs, ¼ teaspoon of sea salt, and a few grinds of black pepper.
    Whisk these ingredients together until fully emulsified, creating a fragrant, herb-infused dressing.
    Taste and adjust seasoning with extra salt or lemon juice if desired.
    This dressing will coat the couscous and vegetables evenly, adding brightness and depth to the salad.
  • Toss the Couscous with Dressing: Pour the prepared dressing over the slightly cooled couscous.
    Using a large spoon or spatula, gently toss the couscous to ensure every grain is lightly coated with the dressing.
    Make sure to do this while the couscous is warm but not hot, so it absorbs the flavors without wilting the fresh herbs that will be added later.
  • Slice the Raw Cherry Tomatoes: Take the remaining 2 cups of raw cherry tomatoes and slice them in half.
    This will add a fresh, juicy contrast to the sweet, roasted tomatoes.
    By keeping half raw and half roasted, the salad achieves a perfect balance of textures and flavor layers.
  • Add Vegetables and Herbs: To the bowl of dressed couscous, add the roasted cherry tomatoes, sliced raw cherry tomatoes, 2 thinly sliced Persian cucumbers, 1½ cups of roasted chickpeas tossed with smoked paprika, and ¼ cup of fresh basil leaves.
    Gently fold these ingredients into the couscous, being careful not to crush the tomatoes or cucumbers.
    This step combines all the flavors and ensures each bite contains a mix of textures—soft, crunchy, and tender.
  • Incorporate the Feta Cheese: Sprinkle ⅓ cup of crumbled feta cheese over the salad.
    Gently fold it in, allowing some pieces to remain on top for a visually appealing presentation.
    The creamy, slightly salty feta complements the sweetness of the tomatoes and the smoky flavor of the chickpeas beautifully.
  • Final Garnish and Taste Adjustment: Finish the salad by adding a few extra fresh thyme leaves and torn basil leaves on top.
    Drizzle with a little more olive oil if desired. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
    The final touch of herbs and dressing enhances the aroma and flavor, making the salad irresistible.
  • Serve and Enjoy: Transfer the salad to a serving platter or serve directly from the mixing bowl.
    This salad can be enjoyed immediately at room temperature, or chilled for later.
    It makes a perfect light lunch, side dish for dinner, or a portable picnic option.
    The combination of protein-rich chickpeas, fiber-filled couscous and vegetables, and heart-healthy olive oil makes it a wholesome, satisfying meal.

Notes

  • Highly versatile and forgiving, suitable for both beginner and experienced cooks.
  • Roasting cherry tomatoes ahead of time intensifies their flavor and saves prep time.
  • For a spicier kick, add chili flakes to the dressing or sprinkle over roasted chickpeas.
  • Israeli couscous provides a chewy texture; regular couscous or quinoa can be used as alternatives.
  • Always taste and adjust seasoning at the end to balance acidity, salt, and sweetness for a vibrant salad.