by InSeason Team
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31 August 2022
Cherry Tomato Couscous Salad
This couscous salad recipe is packed with delicious & fresh vegan ingredients. The perfect way to freshen up your day.
Prep
2 hr 25 min
Cook
25 min
Serves
5
Ingredients
No of servings
5
Cherry tomatoes (half for roasting, half raw)4 cups
Extra virgin olive oil for drizzling
Extra virgin olive oil for drizzling1 cup
Extra virgin olive oil for drizzling1½ cups
Smoked paprika¼ teaspoon
Lemon juice (more if desired)1 tablespoon
garlic clove (minced)1
Leaves from 6 sprigs of fresh thyme, more for garnish
Fresh basil, more for garnish¼ cup
Cucumbers thinly sliced2
Crumbled bio feta cheese⅓ cup
Sea salt and freshly ground black pepper
Methods
Step 01
Roast the cherry tomatoes (this step can be made in advance). Preheat the over to 150°C.
Step 02
Slice 2 cups of the cherry tomatoes in half, drizzle with olive oil and sprinkles of salt and pepper, placing cut side up on a baking sheet.
Step 03
Roast for 60 minutes or until shriveled and browned around the edges. Remove from the oven and set aside.
Step 04
Cook the couscous according to the package directions until al dente, about 9 minutes.
Step 05
Drain couscous and set aside to cool.
Step 06
Increase the oven heat to 200°C and line a baking sheet with parchment paper.
Step 07
Place the chickpeas on the baking sheet and toss with a drizzle of olive oil and sprinkles of salt and pepper. Roast for 20 minutes or until crispy.
Step 08
Remove from the oven and toss with the smoked paprika.
Step 09
In the bottom of a large bowl, combine 1 tablespoon of olive oil, lemon juice, garlic, thyme, ¼ teaspoon of salt and several grinds of black pepper.
Step 10
Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, chickpeas, basil, feta and cucumbers.
Step 11
Top with a generous serving of fresh herbs.
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