Roasted Cherry Tomato & Thyme Couscous Salad
A couscous salad that mixes slow-roasted cherry tomatoes with raw ones, plus crisp roasted chickpeas, cucumber, herbs and feta. It eats well warm or cold and holds up for a few days of lunches.
Ingredients
- 4 cup cherry tomatoes, half for roasting, half raw
- 3 tablespoon extra-virgin olive oil, for drizzling
- 1 cup Israeli couscous, dry
- 1½ cup chickpeas, cooked, drained and rinsed
- ¼ teaspoon smoked paprika
- 1 tablespoon lemon juice, more if desired
- 1 clove garlic, minced
- 6 sprig fresh thyme, leaves only, more for garnish
- ¼ cup fresh basil, more for garnish
- 2 piece Persian cucumber, thinly sliced
- ⅓ cup feta cheese, crumbled
- sea salt and freshly ground black pepper, to taste
Method
- Roast the cherry tomatoes (this step can be made in advance): Preheat the oven to 300°F. Slice 2 cups of the cherry tomatoes in half, drizzle with olive oil and sprinkles of salt and pepper, and place cut side up on a baking sheet. Roast 60 to 90 minutes (the time will depend on the size and juiciness of the tomatoes), or until shriveled and browned around the edges. Remove from the oven and set aside.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- Increase the oven heat to 400°F and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss with a drizzle of olive oil and sprinkles of salt and pepper. Roast 20 minutes, or until crispy. Remove from the oven and toss with the smoked paprika.
- 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.