Description
A vibrant and refreshing Mediterranean Couscous Salad featuring roasted cherry tomatoes, crunchy chickpeas, and a zesty dressing.
Ingredients
Scale
- 1 cup pearl couscous
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh basil, chopped
- 1 can (15 oz) roasted chickpeas
- 1 Persian cucumber, diced
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Place half the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20 minutes.
- In a large pot, bring 1.5 cups of salted water to a boil. Add the pearl couscous and simmer uncovered for about 9 minutes. Drain and spread on a baking sheet to cool.
- In a mixing bowl, combine olive oil, fresh lemon juice, minced garlic, thyme, salt, and pepper. Whisk together.
- Add the cooled couscous to the dressing and toss to coat. Gently fold in the roasted tomatoes, raw cherry tomatoes, chickpeas, basil, cucumber, and feta cheese.
- Adjust seasoning with salt, pepper, or lemon juice. Drizzle with extra olive oil and garnish with fresh herbs.
Notes
This salad can be prepared in advance for better flavor. Serve cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting & Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg