Cherry Tomato Couscous (Printable Recipe)
Israeli couscous with cherry tomatoes, cucumbers, herbs, chickpeas, and feta for a fresh summer bite.
# Ingredients You'll Need:
→ Main Ingredients
01 -
4 cups cherry tomatoes, divided for roasting and raw
02 -
1 cup dry Israeli couscous
03 -
1 tablespoon extra-virgin olive oil, plus more for drizzling
04 -
1 tablespoon fresh lemon juice, plus more to taste
05 -
1 garlic clove, minced
06 -
Leaves from 6 sprigs fresh thyme, plus more for garnish
07 -
1/4 teaspoon sea salt, plus more to taste
08 -
Freshly ground black pepper
09 -
1 1/2 cups roasted chickpeas, tossed with 1/4 teaspoon smoked paprika
10 -
1/4 cup fresh basil leaves, plus more for garnish
11 -
2 Persian cucumbers, thinly sliced
12 -
1/3 cup crumbled feta cheese
# Steps to Follow:
01 -
Roast 2 cups of the cherry tomatoes until shriveled and concentrated in flavor. These can be prepared in advance and refrigerated for a few days.
02 -
Cook Israeli couscous according to package directions until al dente, about 9 minutes. Drain and allow to cool.
03 -
In the bottom of a large bowl, whisk together olive oil, lemon juice, minced garlic, thyme leaves, sea salt, and freshly ground black pepper.
04 -
Add cooled couscous to the bowl and toss. Slice remaining raw cherry tomatoes in half and add along with roasted tomatoes, chickpeas, basil, cucumbers, and feta.
05 -
Top with additional thyme and basil, drizzle with olive oil, adjust seasoning to taste, and serve.
# Extra Tips:
01 -
Roasted tomatoes can be made in advance for quicker assembly and deeper flavor.