If you are looking for a delightful combination of vibrant flavors and textures, the Cherry Tomato Couscous Salad Recipe is an absolute winner. This dish brings together juicy roasted and fresh cherry tomatoes, fluffy Israeli couscous, crispy roasted chickpeas, and creamy feta cheese, all tied together with a zesty lemon and herb dressing. Whether as a light lunch, a side for dinner, or a dish to impress at your next gathering, this salad is bursting with freshness, color, and a perfect balance of savory and tangy notes that will leave you coming back for more.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in making this salad unforgettable. From the sweetness of cherry tomatoes to the smoky crunch of paprika-roasted chickpeas, every element adds a unique layer of flavor, texture, and color.
- 4 cups cherry tomatoes, halved: Half are reserved for roasting to deepen the sweetness; the other half stay fresh for a refreshing burst.
- 1 cup dry Israeli couscous: Its slightly larger size and chewy texture make it perfect for absorbing flavors while holding up beautifully in salad form.
- 1 tbsp extra-virgin olive oil, plus more for drizzling: Adds richness and helps roast the tomatoes to perfection.
- 1 tbsp fresh lemon juice, plus more to taste: Brings a bright, zesty acidity that lifts the entire dish.
- 1 garlic clove, minced: Offers a punch of savory depth to the dressing.
- Leaves from 6 sprigs fresh thyme, plus more for garnish: Fresh thyme adds an earthy aroma that pairs wonderfully with the tomatoes and couscous.
- ¼ tsp sea salt, plus more to taste: Enhances and balances the flavors.
- Freshly ground black pepper: Adds a mild heat and complexity.
- 1½ cups roasted chickpeas, tossed with ¼ tsp smoked paprika before roasting: Provides a smoky, crunchy element that contrasts beautifully with the soft couscous.
- ½ cup crumbled feta cheese: Its creamy, tangy character melts into the salad, adding richness.
- 1 cucumber, diced: Adds a refreshing crispness and cool tone to the dish.
- ¼ cup fresh basil leaves, chopped: Offers a sweet, peppery note that brightens the salad.
How to Make Cherry Tomato Couscous Salad Recipe
Step 1: Roast the Cherry Tomatoes
Start by preheating your oven to 300°F (150°C). Place half of the halved cherry tomatoes on a baking sheet, drizzle them with olive oil, and season with salt and pepper. Let them roast slowly for 2 to 3 hours. This process concentrates their flavors, transforming them into sweet, caramelized morsels that pack a powerful punch in the salad.
Step 2: Cook the Israeli Couscous
While the tomatoes roast, bring 1½ cups of water to a boil in a medium saucepan. Add the Israeli couscous along with a pinch of salt, reduce to low heat, cover, and let it simmer for 10 to 12 minutes until tender and all the water is absorbed. After turning off the heat, let it sit covered for 5 minutes, then fluff it gently with a fork and allow it to cool to room temperature. This step ensures the couscous stays light and fluffy, ready to soak up the dressing.
Step 3: Prepare the Dressing
For the dressing, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, minced garlic, fresh thyme leaves, and a pinch of sea salt in a small bowl. Season with freshly ground black pepper to taste. The dressing brings a garden-fresh, tangy finish that ties every ingredient beautifully.
Step 4: Assemble the Salad
In a large bowl, combine the cooked couscous, the sweet roasted tomatoes, fresh cherry tomatoes, smoky roasted chickpeas, diced cucumber, and crumbled feta cheese. Drizzle with the zesty dressing and gently toss everything to combine without mashing the delicate ingredients. The mix of textures and tastes here creates an irresistible harmony.
Step 5: Garnish and Chill
Sprinkle chopped fresh basil and additional thyme leaves over the top for an herbaceous aroma and a pop of green color. Serve immediately for the freshest experience, or chill in the refrigerator for up to three days as the flavors continue to meld and deepen.
How to Serve Cherry Tomato Couscous Salad Recipe
Garnishes
Adding fresh herbs like extra thyme and basil as garnishes not only elevates the visual appeal but also refreshes the palate with every bite. You can also sprinkle some toasted pine nuts or a few more roasted chickpeas on top for extra crunch and an extra flavor boost.
Side Dishes
This salad pairs wonderfully with grilled meats such as chicken or lamb, making it perfect for summer barbecues. It also complements lighter fare like pan-seared fish or can stand alone as a fulfilling vegetarian meal. A crisp white wine or sparkling water with lemon would make excellent drink pairings.
Creative Ways to Present
Serve the Cherry Tomato Couscous Salad Recipe in a large, vibrant bowl to showcase its colorful ingredients, or for a classy touch, plate it in individual mason jars for picnic-friendly portions. For a more elegant appetizer, spoon the salad onto cucumber rounds or endive leaves to create tasty finger foods.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad covered in an airtight container in the refrigerator for up to three days. The flavors deepen with time, though the crunchy components like chickpeas and cucumber may soften slightly, so consider adding additional fresh cucumber or crunchy toppings just before serving.
Freezing
Because of the fresh vegetables and dressing, this salad does not freeze well. The texture of the tomatoes, cucumber, and feta will degrade, so it’s best enjoyed fresh or refrigerated.
Reheating
This salad is best served cold or at room temperature, so reheating is not recommended. If you prefer a warm dish, gently warm the couscous and roasted tomatoes separately and combine them with the fresh ingredients and dressing just before serving.
FAQs
Can I use regular couscous instead of Israeli couscous?
Absolutely! Regular couscous works fine, but Israeli couscous has a larger, pearl-like texture that offers a more hearty bite, which really complements the texture of this salad beautifully.
How do I roast the chickpeas with smoked paprika?
Toss canned or cooked chickpeas in olive oil and smoked paprika, spread them on a baking sheet, and roast in a 400°F (200°C) oven for about 20-30 minutes until crispy. This adds a delightful smoky flavor and crunch.
Is this salad vegan-friendly?
This version includes feta cheese, but for a vegan option, simply omit the feta or substitute with a plant-based cheese or toasted nuts for richness.
Can I prepare this salad in advance?
Yes, prepping the components ahead of time makes assembly quick and easy. Roast the tomatoes and chickpeas, cook the couscous, and prepare the dressing up to a day before. Toss everything together just before serving for the freshest taste.
What can I use if fresh thyme is not available?
Dried thyme can be used in a pinch—use about one-third of the amount since dried herbs are more concentrated—but fresh thyme definitely brings a brighter, fresher flavor to the salad.
Final Thoughts
Now that you know how to create this vibrant and flavorful Cherry Tomato Couscous Salad Recipe, I encourage you to dive in and make it your own. It’s one of those dishes that’s as rewarding to prepare as it is to eat, perfect for sharing with friends or enjoying a nourishing meal yourself. Give it a try and watch it become a cherished staple in your kitchen!
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Cherry Tomato Couscous Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Cherry Tomato Couscous Salad combines the sweetness of roasted and fresh cherry tomatoes with tender Israeli couscous, crunchy roasted chickpeas, crisp cucumber, and tangy feta cheese. Enhanced with a fresh lemon, garlic, and thyme dressing, this salad is a flavorful and nutritious option perfect for a light lunch or side dish.
Ingredients
Tomatoes
- 4 cups cherry tomatoes, halved (reserve half for roasting)
Couscous
- 1 cup dry Israeli couscous
- 1½ cups water
- ¼ tsp sea salt
Dressing
- 1 tbsp extra-virgin olive oil, plus more for drizzling roasted tomatoes
- 2 tbsp fresh lemon juice (divided)
- 2 garlic cloves, minced (divided)
- Leaves from 6 sprigs fresh thyme, plus more for garnish
- Sea salt and freshly ground black pepper to taste
Salad Mix-Ins
- 1½ cups roasted chickpeas, tossed with ¼ tsp smoked paprika before roasting
- ½ cup crumbled feta cheese
- 1 cucumber, diced
- ¼ cup fresh basil leaves, chopped
Instructions
- Roast the Tomatoes: Preheat the oven to 300°F (150°C). Place half of the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 2-3 hours until the tomatoes are shriveled and their flavors are concentrated.
- Cook the Couscous: In a medium saucepan, bring 1½ cups of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat to low, cover, and simmer for 10-12 minutes until the couscous is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and cool to room temperature.
- Prepare the Dressing: In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp fresh lemon juice, minced garlic, fresh thyme leaves, sea salt, and freshly ground black pepper. Adjust seasoning and add more lemon juice if desired.
- Assemble the Salad: In a large bowl, combine the cooked couscous, roasted tomatoes, fresh cherry tomatoes, roasted chickpeas, diced cucumber, and crumbled feta cheese.
- Dress and Toss: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- Garnish and Serve: Sprinkle with chopped fresh basil and additional fresh thyme leaves. Serve immediately or refrigerate for up to 3 days.
Notes
- Roasting the tomatoes slowly enhances their natural sweetness and intensifies flavor.
- Israeli couscous, also known as pearl couscous, provides a chewy texture that holds up well in salads.
- To make roasted chickpeas, toss cooked chickpeas with smoked paprika and roast until crispy for added crunch.
- The salad can be served cold or at room temperature, making it ideal for meal prep or picnics.
- Adjust lemon juice and seasoning in the dressing to taste for balance.
