Tomato Couscous Dish (Print Version)
# Ingredients:
→ Vegetables
01 -
6 sprigs fresh thyme, leaves plucked (save extras for topping)
02 -
¼ cup fresh basil leaves (keep a little more for garnish)
03 -
1 garlic clove, finely chopped
04 -
2 small Persian cucumbers, cut thinly into slices
05 -
4 cups cherry tomatoes, split into two portions (roast half, keep the rest raw)
→ Pasta and Legumes
06 -
1½ cups roasted chickpeas, mixed with ¼ teaspoon smoked paprika
07 -
1 cup uncooked Israeli couscous
→ Dairy
08 -
⅓ cup feta crumbles
→ Seasoning and Condiments
09 -
1 tablespoon fresh lemon juice (add extra to taste)
10 -
1 tablespoon extra-virgin olive oil, with a bit more for drizzling
11 -
Fresh ground black pepper
12 -
¼ teaspoon sea salt (adjust to your liking)
# Instructions:
01 -
Take 2 cups of cherry tomatoes and roast them with your favorite method. These can be kept in the fridge ahead of time if needed.
02 -
Boil the Israeli couscous until a little firm to the bite (about 9 minutes). Drain it and let it cool down.
03 -
Mix the olive oil, lemon juice, minced garlic, thyme leaves, sea salt, and black pepper in the bottom of a big bowl.
04 -
Combine the cooled couscous and dressing in the large bowl. Toss in both roasted and freshly halved cherry tomatoes, roasted chickpeas, sliced cucumbers, crumbled feta, and fresh basil leaves.
05 -
Add more thyme leaves, basil, and a good drizzle of olive oil on top. Taste and tweak the seasoning if needed. Then, dig in right away.