This fresh mediterranean couscous salad recipe is packed with raw & roasted cherry tomatoes, feta, chickpeas & herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.
Ingredients
4cupscherry tomatoes, (half for roasting, half raw)
Extra-virgin olive oil, for drizzling
1cupdry Israeli couscous
1tablespoonlemon juice, more if desired
1garlic clove, minced
Leavesfrom 6 sprigs fresh thyme, more for garnish
1½cupsroasted chickpeas, tossed with 1/4 teaspoon smoked paprika before roasting
¼cupfresh basil, more for garnish
2Persian cucumbers, thinly sliced
⅓cupcrumbled feta cheese
Sea salt and freshly ground black pepper
Instructions
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.
Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of 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.