loveandlemons5.0
Cherry Tomato Couscous Salad
This fresh Mediterranean couscous salad recipe is packed with raw and roasted cherry tomatoes, feta, chickpeas, and herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
cherry tomatoes, half for roasting, half raw4 cups
2
Cook the couscous according to the package directions until al dente, about ⏱️ 9 minutes. Drain and set aside to cool.
3
In the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, thyme leaves, salt, and several grinds of pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl along with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more thyme and basil and a generous drizzle of olive oil. Season to taste and serve.
fresh lemon juice, plus more to taste1 tablespooncherry tomatoes, half for roasting, half raw4 cups
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