This Cherry Tomato Couscous Salad is a vibrant and nourishing dish that balances fresh flavors with hearty textures.
Featuring protein-rich chickpeas, fiber-packed cucumbers, and juicy cherry tomatoes—both raw and roasted—it delivers a delicious mix of sweet, savory, and tangy notes.
With healthy fats from olive oil and minimal saturated fat, it’s a satisfying option for quick weeknight meals, make-ahead lunches, or light yet filling picnics.
Healthy Cherry Tomato Couscous Salad
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- 1 Baking sheet
- 1 parchment paper sheet (for roasting)
- 1 sharp knife
- 1 cutting board
- 1 whisk
- 1 strainer or colander
Ingredients
- 4 cups cherry tomatoes 2 cups for roasting, 2 cups raw, halved
- 1 cup Israeli couscous dry
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 tablespoon fresh lemon juice plus more to taste
- 1 garlic clove minced
- Leaves from 6 sprigs fresh thyme plus extra for garnish
- ¼ teaspoon sea salt plus more to taste
- Freshly ground black pepper to taste
- 1½ cups roasted chickpeas seasoned with ¼ teaspoon smoked paprika before roasting
- 2 Persian cucumbers thinly sliced
- ⅓ cup crumbled feta cheese
- ¼ cup fresh basil leaves plus more for garnish
Instructions
- Roast the Cherry Tomatoes: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper to prevent sticking and for easier cleanup. Spread out 2 cups of cherry tomatoes in a single layer on the prepared sheet. Drizzle lightly with olive oil, season with a pinch of sea salt, and toss gently to coat. Roast the tomatoes slowly for about 3 hours, or until they are slightly shriveled, concentrated in flavor, and lightly caramelized. This slow roasting brings out their natural sweetness and gives the salad a deep, savory balance. You can do this step a day or two in advance and keep the roasted tomatoes in an airtight container in the refrigerator.
- Cook the Couscous: Bring a medium saucepan of salted water to a boil. Add 1 cup of dry Israeli couscous and cook according to package instructions, usually around 8–10 minutes, until the grains are tender but still slightly firm (al dente). Drain the couscous using a strainer and rinse briefly under cool water to stop the cooking and prevent clumping. Transfer to a bowl or tray to cool to room temperature. Fluff with a fork to keep the pearls separate.
- Prepare the Flavor Base (Dressing): In a large mixing bowl—the same one you’ll use to assemble the salad—whisk together 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 minced garlic clove, and the leaves from 6 sprigs of thyme. Add ¼ teaspoon sea salt and a few cracks of freshly ground black pepper. This simple vinaigrette will coat the couscous and vegetables, ensuring every bite is bright and well-seasoned. Taste the dressing and adjust with more lemon juice if you prefer extra tang.
- Combine Couscous with Dressing: Add the cooled couscous to the large mixing bowl containing the dressing. Use a fork or salad tongs to gently toss the grains until they are evenly coated in the lemon-garlic mixture. This ensures that the couscous absorbs flavor instead of being bland. Let it sit for about 5 minutes to soak up the dressing while you prepare the remaining ingredients.
- Prepare the Fresh Vegetables and Herbs: Slice the remaining 2 cups of raw cherry tomatoes in half for easy eating and juicy bursts of flavor. Thinly slice 2 Persian cucumbers into half-moons or rounds, depending on your preference. Tear or roughly chop ¼ cup fresh basil leaves. These fresh ingredients add crunch, brightness, and contrast to the roasted tomatoes’ rich flavor.
- Add Roasted Tomatoes, Chickpeas, and Veggies: Into the bowl with the couscous, add the following: The halved raw cherry tomatoes.The slow-roasted cherry tomatoes.1½ cups roasted chickpeas (already tossed with smoked paprika before roasting for added depth).The sliced cucumbers.The fresh basil leaves.Gently fold everything together so the ingredients are evenly distributed, being careful not to crush the tomatoes.
- Add the Cheese and Final Garnishes: Sprinkle in ⅓ cup crumbled feta cheese, which adds a creamy, salty note to balance the sweetness of the tomatoes. Finish by drizzling with a little more olive oil for richness and scattering extra thyme leaves and basil over the top for freshness and aroma.
- Taste and Adjust Seasoning: Before serving, give the salad a final toss. Taste a spoonful and adjust seasoning if needed—add more salt for depth, more black pepper for spice, or extra lemon juice for brightness.
- Serve and Enjoy: Transfer the salad to a serving platter or individual bowls. This dish can be served slightly warm, at room temperature, or chilled, making it incredibly versatile. It pairs beautifully with grilled meats, seafood, or can be enjoyed on its own as a filling vegetarian main dish.
Notes
- Roast the cherry tomatoes in advance to save time and speed up salad assembly.
- Israeli couscous (pearl couscous) gives this salad a hearty bite—don’t substitute with fine couscous.
- Roasting chickpeas with smoked paprika enhances both crunch and flavor.
- Fresh herbs like basil and thyme brighten the dish; use them generously.
- Serve warm, room temperature, or chilled—this recipe adapts to any occasion.
- Feta cheese adds creaminess, but can be swapped with goat cheese or kept dairy-free.
Chef’s Secrets for Perfect Flavor
The key to making this couscous salad shine is balance.
Slow-roasting half of the cherry tomatoes concentrates their natural sweetness, which pairs beautifully with the fresh, juicy raw tomatoes.
To keep the couscous fluffy, always rinse it under cool water after cooking to stop the cooking process and prevent clumping.
Roasting chickpeas until crisp not only adds protein but also gives a satisfying crunch that elevates the texture of the salad.
Finally, don’t skimp on fresh herbs—thyme and basil are what tie all the Mediterranean flavors together.
Serving Suggestions and Pairing Ideas
This salad is versatile enough to be the star of the table or a refreshing side dish.
Serve it as a light main course for lunch, especially during summer, or pair it with grilled chicken, salmon, or lamb for a heartier dinner.
It’s also a fantastic side to bring to potlucks or picnics since it holds up well at room temperature.
For a plant-based version, simply skip the feta or swap it for a dairy-free alternative.
To make it even more filling, consider adding avocado slices or topping with a soft-boiled egg.
Storage Tips and Make-Ahead Advice
One of the best things about this salad is that it stores beautifully.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
The flavors will actually deepen as the couscous absorbs the dressing.
If you’re making it ahead for meal prep, store the roasted tomatoes and chickpeas separately and mix them in just before serving to maintain their texture.
Avoid freezing, as the cucumbers and tomatoes lose their freshness once thawed.
Frequently Asked Questions
1. Can I use regular couscous instead of Israeli couscous?
You can, but the texture will be different. Israeli couscous (pearl couscous) has a chewy, pasta-like bite, whereas regular couscous is finer and fluffier. For best results, stick with Israeli couscous in this recipe.
2. How can I make this recipe vegan?
Simply omit the feta cheese or replace it with a dairy-free cheese alternative. The salad will still be flavorful thanks to the roasted tomatoes, fresh herbs, and chickpeas.
3. Can I roast the tomatoes and chickpeas at the same time?
Not quite. Tomatoes require a low, slow roast to bring out sweetness, while chickpeas need a hotter oven to crisp up. For efficiency, roast the tomatoes ahead of time and save the chickpeas for closer to serving.
4. How long does this salad stay fresh?
It will stay fresh for about 3 days in the refrigerator. To maintain crunch, store chickpeas separately and add them when ready to eat.
5. Can I customize the vegetables in this salad?
Absolutely! Feel free to add bell peppers, red onion, or even arugula for extra greens. The base of couscous, tomatoes, and chickpeas works well with many seasonal vegetables.
