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 70 votes

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Prep Time 15

Cook Time 25

Total Time 2 30

Course Main Course, Side Dish

Servings people

Ingredients

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

Instructions

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

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