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This Cherry Tomato Couscous Salad turns basic ingredients into a Mediterranean treat that's now my go-to summer lunch. The mix of sweet oven-roasted and garden-fresh cherry tomatoes creates amazing flavor layers that make this easy dish stand out.
I stumbled upon this combo during a scorching summer when I couldn't bear to heat up my kitchen. I had leftover roasted tomatoes from the night before, and throwing them into my regular couscous mix created such an amazing flavor that it's now what I always bring to gatherings.
Ingredients
- Pearl couscous: Makes a wonderful chewy foundation that soaks up all the tasty juices
- Cherry tomatoes: Half oven-roasted for sweetness, half raw for fresh zing
- Extra virgin olive oil: Go with your finest bottle since you'll really taste it
- Fresh lemon juice: Brings the tang needed to cut through the sweet tomatoes
- Fresh thyme and basil: Add fragrant herb notes that boost the whole dish
- Roasted chickpeas: With smoked paprika for protein and a satisfying crunch
- Persian cucumbers: Give cool crispness without any harsh taste
- Feta cheese: Adds creamy saltiness that ties everything together
Step-by-Step Instructions
- Roast the Tomatoes:
- Set half your cherry tomatoes on a parchment-lined baking tray. Add a splash of olive oil, sprinkle salt and bake at 400°F for around 20 minutes until they start to burst and brown. This cooking brings out their sweetness and creates deep flavors you just can't get from raw ones.
- Cook the Couscous:
- Get 1.5 cups of salted water bubbling. Toss in the couscous, lower to medium-low heat, and cook uncovered about 9 minutes until it's got a slight bite. Drain well and spread it out to cool quickly so it won't stick together.
- Prepare the Dressing:
- In a big bowl, mix olive oil, lemon juice, crushed garlic, fresh thyme, salt and pepper. Stir well until mixed smoothly. This easy dressing builds the flavor base for the whole salad.
- Combine All Elements:
- Put the cooled couscous into the dressing and mix until coated. Cut the remaining fresh cherry tomatoes in half and add them in. Carefully fold in the roasted tomatoes, chickpeas, basil, cucumbers and feta. The mix of warm roasted bits with cool fresh stuff creates amazing flavor magic.
- Final Seasoning:
- Try it and add more salt, pepper or lemon juice if needed. The flavors should pop and feel balanced. Top with a good drizzle of your nicest olive oil and some extra fresh herbs to make it look and smell amazing.
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The oven-roasted tomatoes really make this dish special. One time I skipped roasting them when I was rushed, and though it wasn't bad, it missed that deep savory base that makes this salad so outstanding. That sweet caramelization really brings all the parts together, turning simple stuff into something incredible.
Make Ahead Tips
This salad actually gets better overnight as the flavors mix together. For the best results, get everything ready but save the fresh herbs, cucumbers and feta until you're about to serve. This keeps the herbs bright and the cucumbers crisp. I often fix a big batch on Sunday and pack it for lunches all week, adding those final touches each morning.
Perfect Variations
While I love this Mediterranean style best, you can easily switch things up based on what you've got. In winter, try roasted butternut squash instead of tomatoes. Want more protein? Throw in some shredded chicken or flaked salmon. Switch feta for goat cheese or tiny mozzarella balls for a different taste. Just make sure you keep the balance between chewy couscous, roasted items, fresh stuff, and creamy cheese.
Serving Suggestions
This flexible salad goes great with grilled fish or chicken for a full meal. When having friends over, put it on a big platter with hummus, olives, and warm pita. During hot summer days, I love to pair it with a cold glass of Sauvignon Blanc or Pinot Grigio. The bright, tangy wine works perfectly with the salad flavors.
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Dig into the bright flavors of this Mediterranean-inspired dish that's great for any occasion!
Frequently Asked Questions
- → Can I prep things ahead of time?
Totally! Roast the tomatoes and cook the couscous before, refrigerate them, and just mix everything when you're ready to eat.
- → What can swap feta cheese?
If feta's not an option, goat cheese, ricotta salata, or even dairy-free cheese can work well.
- → What's the best way to roast tomatoes?
Slice them in half, toss with olive oil, thyme, salt, and pepper, and bake at 400°F for 20-25 minutes till they're soft and caramelized.
- → Can I choose a different couscous type?
Sure thing! Pearl couscous, regular couscous, or quinoa are great substitutes, but adjust cooking time if needed.
- → What extras would taste good?
Try topping it with toasted nuts, arugula, or creamy avocado for extra flavor and crunch.