Cherry Tomato Couscous Salad

This couscous salad recipe has it all! The pearled couscous has great texture and the tomatoes are sweet, yet a bit tart. I add roasted chickpeas and garden fresh veggies for a filling, yet delightful pasta salad.

Couscous is something I discovered a little later in life as I began to explore cooking and I became more and more curious about different types of food. Because it’s convenient and easy to make I pretty much always have couscous on hand. There are three varieties – Moroccan couscous, Israeli couscous (pearled couscous), and Lebanese couscous. I really like Israeli couscous (pearled), because it’s substantial and chewy. When I serve pearled couscous to family or friends I can see how much they love it!

This Cherry Tomato Couscous Salad recipe is a variation of several I’ve seen and experimented with over the years. I like this one in particular because the simple ingredients complement one another perfectly. Without exception, everyone who’s tried this recipe asks me to make it again! And, so I have! Many, many times!

A vegan food journal with fresh, delicious recipes.

Hello, I'm Denise.

I love to eat, garden, travel, and do yin yoga! I make plant-based recipes and photograph them from my 1920’s, remodeled apartment in Rhode Island. I've always loved fresh basil. Put some fresh basil leaves on a piece of cardboard, drizzle on a little olive oil and sea salt, and I'd be tempted to eat it! ❤️

Cherry Tomato Couscous Salad Recipe Ingredients

Here’s what you need to make this cherry tomato couscous salad recipe:

    • Cherry tomatoes, of course! This recipe calls for a combination of Roasted Cherry Tomatoes and raw tomatoes. There are many varieties but for my money the sweeter, the better.
    • Roasted Chickpeas add some crispy, crunch, as well as being packed with protein.
    • Israeli Cous Cous – You MUST try Israeli or pearled couscous. It’s substantial and satisfying – not to mention fun to eat!
    • Feta Cheese – Feta cheese is good here, I chose vegan feta (delicious, but doesn’t crumble). But, you could mix things up and try crumbly blue cheese or cheddar.
    • Fresh thyme – Fresh thyme has a sharp, almost minty flavor. It is earthy with floral hints and is a little bit sweet and a little bit peppery.
    • Basil – The fresh thyme works well with basil and since this dish is herb heavy don’t hold back!
    • Garlic & Olive Oil – This classic combination is the base of our light dressing.

How To Make This CousCous Salad

Before you can assemble your Cherry Tomato Couscous Salad you’ll need to do a couple of things. First, you’ll need to slow roast the tomatoes. This is a two-hour process, but it’s well worth the time! Next, you’ll roast the chickpeas. This takes less time, but it too is well worth the wait. Then, you’ll need to cook the couscous. Don’t boil! Steam!

Try to avoid rushing the roasted cherry tomatoes. It takes time for the juices to really get released and get mixed in with the olive oil and spices. The roasted chickpeas take this recipe to another level of crispiness and crunchiness – not to mention the high protein value.

Finally, toss your ingredients together for a visually pleasing couscous salad that is rich in texture with deep and varied flavors that complement one another wonderfully. Don’t skimp on the tomatoes or the fresh herbs. The more the better.

This salad stores well for a couple of days. The chickpeas might get a little soggy at that point, but that notwithstanding I add a little lemon and salt and the flavors are even deeper than on day one!

More Favorite Salad Recipes:

If you like this recipe you’re sure like these ones as well.

    I hope you enjoy this recipe as much as I do. Let me know in the comments below.

    Cherry Tomato Couscous Salad

    Cherry Tomato Couscous Salad

    Denise Keniston - Basil Lover
    This fresh Mediterranean cherry couscous salad recipe is chock full of raw & roasted cherry tomatoes, vegan feta, chickpeas & herbs. The simple ingredients complement each other perfectly. Use fresh, fresh, fresh ingredients! Roast the tomatoes in advance so it comes together more quickly.
    5 from 25 votes
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 2 hours 30 minutes
    Course Main Course, Side Dish
    Servings 4 people


    • 5 cups cherry tomatoes (half roasted, half raw)
    • extra virgin olive oil (for drizzling)
    • 1 cup dry Israeli couscous
    • 1 clove fresh garlic (minced)
    • 1 handful several sprigs of fresh thyme (don't skimp!)
    • 1/2 cup roasted chickpeas
    • 2 large cucumbers
    • 2 cups fresh basil
    • crumbled feta cheese (I used vegan feta)
    • sea salt and freshly ground pepper
    • fresh lemon juice


    • Roast 2 1/2 cups of the cherry tomatoes following my recipe. It's more convenient to make these in advance and store in the fridge for a couple of days.
    • Cook the couscous according to the package directions. Steam, don't boil. Drain and set aside to cool.
    • In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, salt, and black pepper.
    • Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.
    Keyword cherry tomato couscous salad, Mediterranean Salad, tomato couscous salad
    Tried this recipe?Let us know how it was!


    1. Denise

      That’s great Diane! So glad you loved the recipe!

    2. Diane Kensington

      I LOVE, LOVE this recipe. I’ve tried it many, many times and it’s delicious!

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