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This vibrant Israeli couscous salad brings together the sweetness of cherry tomatoes in two forms both raw and slow roasted for layers of flavor. Crisp cucumbers and roasted chickpeas add texture while fresh herbs and creamy feta create a refreshing finish. It is ideal for warm days picnics or an easy make ahead lunch.
I first made this on a hot August afternoon using tomatoes from my garden and it instantly became my go to summer dish for gatherings.
Ingredients
- Cherry tomatoes: Provide sweetness and tang choose firm bright ones for best flavor
- Israeli couscous: Offers a chewy satisfying texture look for uniform pearls for even cooking
- Roasted chickpeas: Bring crunch and protein ensure they are well dried before roasting for crispness
- Smoked paprika: Adds subtle warmth choose a high quality spice for best results
- Olive oil and lemon juice: Form a simple fresh dressing opt for extra virgin oil and juicy lemons
- Garlic: Infuses the dish with aromatic depth use fresh cloves for a stronger taste
- Fresh basil and thyme: Enhance aroma pick vibrant green leaves for freshness
- Persian cucumbers: Add crunch and freshness select firm smooth skinned cucumbers
- Feta cheese: Lends creamy saltiness choose a block variety and crumble just before serving
Step-by-Step Instructions
- Roast the tomatoes:
- Place half the cherry tomatoes on a baking sheet roast at low heat until they shrivel and intensify in flavor this may take a few hours and can be done ahead for convenience
- Cook the couscous:
- Boil Israeli couscous in salted water until al dente about nine minutes drain well and allow to cool to avoid wilting fresh herbs
- Prepare the dressing:
- In a large mixing bowl whisk olive oil lemon juice minced garlic thyme leaves salt and pepper until combined creating a bright aromatic base
- Assemble the salad:
- Add cooled couscous to the bowl toss gently then fold in roasted tomatoes halved raw tomatoes chickpeas basil cucumbers and feta ensuring even distribution
- Finish and serve:
- Top with extra herbs and a drizzle of olive oil adjust seasoning to taste and serve at room temperature for fullest flavor
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The cherry tomatoes are my favorite part especially when roasted low and slow until they burst with sweetness. I remember serving this at a family barbecue and everyone went back for seconds before the grilled food was even ready.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Add a splash of lemon juice and olive oil before serving to refresh flavors.
Ingredient Substitutions
Replace feta with Kalamata olives for a dairy free version. Swap basil for mint for a more cooling herbal note or use pearl barley instead of couscous for a hearty twist.
Serving Suggestions
Pair with grilled fish or chicken for a complete meal or serve alongside crusty bread and a glass of chilled white wine. It also works beautifully as part of a mezze spread.
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Cultural Context
Israeli couscous known as ptitim was originally created in the 1950s as a rice substitute. Today it is enjoyed worldwide for its versatility and unique chewy texture.
Frequently Asked Questions About Recipes
- → Can I prepare the roasted tomatoes in advance?
Yes, roasted tomatoes can be made ahead and stored in the fridge for a few days, making assembly quick and easy.
- → What can I use instead of feta?
You can swap feta for chopped Kalamata olives for a briny bite, or skip entirely for a dairy-free option.
- → Is Israeli couscous the same as regular couscous?
No, Israeli couscous has larger, chewy pearls, giving the dish a heartier texture compared to regular couscous.
- → How can I keep the salad fresh for lunch?
Store it in an airtight container and refresh with a splash of lemon juice and olive oil before serving.
- → Can I add extra vegetables?
Absolutely. Bell peppers, zucchini, or roasted eggplant pair well and add even more summer flavor.