Cherry Tomato Couscous Salad
A vibrant and refreshing salad featuring roasted cherry tomatoes, fluffy couscous, and nutty chickpeas, dressed with a zesty lemon vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Israeli couscous
- 2 cups cherry tomatoes
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- Feta cheese, crumbled
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C) to create a warm environment for roasting our tomatoes and chickpeas.
- Toss cherry tomatoes and chickpeas with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tomatoes are blistered and chickpeas are crispy, releasing their incredible flavors.
- Cook the couscous according to package instructions. Drain and let cool, allowing the fluffy grains to swell and soak in all their deliciousness.
- Mix the lemon juice, thyme, and a pinch of salt and pepper in a bowl. This zesty dressing will bring brightness to our salad, making every bite sing.
- Combine the cooked couscous, roasted tomatoes, and chickpeas in a large bowl. Drizzle with the dressing and toss gently, making sure everything is evenly coated in the lemony goodness.
- Serve topped with crumbled feta and fresh basil. The finishing touches really make this salad shine, giving it that extra flair.
Notes
This salad is best served fresh but can also be made ahead. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg
Find it online: https://recypez.com/cherry-tomato-couscous-salad/