Description
This fresh Mediterranean Cherry Tomato Couscous Salad combines both raw and slow-roasted cherry tomatoes with pearl couscous, feta cheese, smoked paprika roasted chickpeas, crisp cucumbers, and fragrant herbs. The dish is perfect for a picnic, lunch, or light dinner, offering a vibrant, satisfying mix of textures and bright, zesty flavors. Roasting the tomatoes ahead of time intensifies their sweetness and makes the salad quick to assemble.
Ingredients
Tomatoes
- 4 cups cherry tomatoes, divided (2 cups for roasting, 2 cups raw)
Couscous
- 1 cup dry pearl couscous
Dressing
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 garlic clove, minced
- Leaves from 6 sprigs fresh thyme, plus more for garnish
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
Other Salad Ingredients
- 1½ cups roasted chickpeas, tossed with ¼ teaspoon smoked paprika before roasting
- ¼ cup fresh basil leaves, plus more for garnish
- 2 Persian cucumbers, thinly sliced
- ⅓ cup crumbled feta cheese
Instructions
- Roast Tomatoes: Preheat your oven and roast 2 cups of cherry tomatoes for 3 hours according to your preferred roasting method. This slow roasting develops rich, concentrated tomato flavors. You can prepare these tomatoes in advance and store them in the refrigerator for a few days until ready to use.
- Cook Couscous: Cook 1 cup of dry pearl couscous following the package directions, typically boiling for about 9 minutes until al dente. Drain any excess water and set the couscous aside to cool completely to room temperature.
- Prepare Dressing and Toss Salad: In a large mixing bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, minced garlic, thyme leaves, ¼ teaspoon sea salt, and freshly ground black pepper. Once the couscous has cooled, add it to the bowl and toss gently to coat evenly with the dressing.
- Add Salad Ingredients: Slice the remaining 2 cups of raw cherry tomatoes in half and add them to the bowl along with the roasted tomatoes, smoked paprika roasted chickpeas, fresh basil leaves, thinly sliced Persian cucumbers, and crumbled feta cheese.
- Finish and Serve: Garnish the salad with extra thyme and basil leaves, drizzle additional olive oil over the top, then season with more salt and pepper to taste. Serve immediately or chill for later enjoyment.
Notes
- Roasting cherry tomatoes slowly for 3 hours intensifies their natural sweetness and flavor.
- Roasted tomatoes can be prepared in advance and refrigerated to save time when assembling the salad.
- Use pearl couscous for the best texture; regular couscous may alter the bite.
- Smoked paprika adds a subtle smokiness to the chickpeas, but you can omit or substitute based on preference.
- Adjust lemon juice and seasoning according to taste for a perfectly balanced salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
