Ingredients
Tomatoes
- 4 cups cherry tomatoes (2 cups for roasting, 2 cups raw, halved)
Salad Base
- 1 cup dry 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
Roasted Chickpeas
- 1½ cups roasted chickpeas, tossed with ¼ teaspoon smoked paprika before roasting
Fresh Vegetables and Cheese
- ¼ cup fresh basil leaves, plus more for garnish
- 2 Persian cucumbers, thinly sliced
- ⅓ cup crumbled feta cheese
Instructions
- Roast the tomatoes: Preheat your oven and roast 2 cups of cherry tomatoes tossed lightly with olive oil until they are soft and caramelized, about 3 hours as referenced. These can be prepared in advance and stored in the fridge for up to a few days for convenience.
- Cook the couscous: Prepare the couscous according to package instructions, typically bringing water to a boil, then covering and letting the couscous absorb the water for approximately 9 minutes until al dente. Drain excess water if necessary and set aside to cool.
- Prepare the dressing: In a large bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, minced garlic, thyme leaves, sea salt, and freshly ground black pepper to create a flavorful dressing base.
- Toss the salad ingredients: To the dressing, add the cooled couscous and toss to coat evenly. Then add the halved raw cherry tomatoes, roasted tomatoes, smoked paprika-coated roasted chickpeas, fresh basil leaves, thinly sliced cucumbers, and crumbled feta cheese. Toss gently to combine all the components.
- Garnish and serve: Top the salad with additional thyme and basil leaves and drizzle with more olive oil if desired. Adjust seasoning with extra lemon juice, salt, or pepper to taste. Serve chilled or at room temperature.
Notes
- Roasting tomatoes in advance enhances their sweetness and reduces assembly time.
- Adjust the amount of lemon juice and salt according to your taste preferences.
- Use fresh herbs for the best aromatic flavor.
- Roasted chickpeas can be substituted with plain roasted nuts or left out for a simpler salad.
- This salad pairs well with grilled meats or as a standalone light meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes active + 3 hours roasting
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
