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.
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.