Description
A burst of flavor from roasted cherry tomatoes, fresh veggies, and chewy couscous, perfect for summer picnics and gatherings.
Ingredients
Scale
- 4 cups cherry tomatoes (2 cups roasted, 2 cups raw)
- 1 cup dry Israeli couscous
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1 garlic clove (minced)
- Leaves from 6 sprigs fresh thyme (plus more for garnish)
- ¼ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper (to taste)
- 1½ cups roasted chickpeas (tossed with ¼ teaspoon smoked paprika before roasting)
- ¼ cup fresh basil leaves (plus more for garnish)
- 2 Persian cucumbers (thinly sliced)
- ⅓ cup crumbled feta cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss 2 cups of cherry tomatoes with olive oil, sea salt, and pepper on a baking sheet. Roast for 20-25 minutes.
- Bring a pot of salted water to a boil. Add 1 cup of dry Israeli couscous and cook according to package directions, about 9 minutes. Drain and set aside to cool.
- In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, thyme leaves, and sea salt. Add black pepper to taste.
- Once the couscous has cooled, add it to the mixing bowl and toss to coat with the dressing. Then add the sliced raw tomatoes, roasted tomatoes, roasted chickpeas, fresh basil, cucumbers, and crumbled feta. Mix gently.
- Top with extra thyme and basil as garnish. Drizzle with more olive oil, season to taste, and serve fresh or chilled.
Notes
Use high-quality ingredients for the best flavor. Prepare all ingredients at room temperature for optimal mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg