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This image shows a top-down view of couscous with roasted and fresh cherry tomatoes, feta, cucumbers, chickpeas, and basil, beautifully plated on a white ceramic plate over a clean white marble countertop.

Couscous With Tomatoes Recipe

This vibrant couscous dish combines juicy roasted and fresh cherry tomatoes with creamy feta, crisp cucumbers, and chickpeas, all tossed in a zesty lemon-thyme dressing. Perfect as a light main or side, it’s flavorful, refreshing, and easy to prepare ahead for quick meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Roast Tomatoes 3 hours
Total Time 3 hours 50 minutes
Course Asian
Cuisine Side Dish
Servings 4 people
Calories 360 kcal

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Baking sheet
  • Parchment paper
  • Knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

  • 1 tbsp fresh lemon juice, plus more to taste
  • 2 Persian cucumbers, thinly sliced
  • 2 cups cherry tomatoes, half for roasting, half raw
  • ¼ cup fresh basil leaves, plus more for garnish
  • 1 garlic clove, minced
  • ⅓ cup crumbled feta cheese
  • Freshly ground black pepper
  • Leaves from 6 sprigs fresh thyme, plus more for garnish
  • 1 tbsp extra-virgin olive oil plus more for drizzle
  • cup dry Israeli couscous
  • 1½ cups roasted chickpeas
  • ¼ tsp sea salt, plus more to taste

Instructions
 

  • Roast 2 cups of the cherry tomatoes using your preferred method; these can be prepared in advance and kept in the fridge for a few days.
    This image shows a black cast iron skillet on a clean white marble countertop, filled with cherry tomatoes drizzled with olive oil and sprinkled with thyme leaves, roasting gently.
  • Cook the couscous according to the package directions until al dente, about 9 minutes.
    This image shows a top-down view of a stainless steel saucepan on a white marble countertop, with couscous cooking in boiling water and steam rising from the pot.
  • Drain and let it cool for a few minutes.
    cooled_couscous_in_fine_mesh_strainer_over_white_marble_countertop-2
  • In the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, thyme leaves, salt, and a few grinds of black pepper.
  • Add the cooled couscous to the bowl and toss to coat.
    This image shows a clear glass mixing bowl on a white marble countertop, with couscous fully mixed and topped with extra basil, thyme, and olive oil drizzle.
  • Slice the remaining raw cherry tomatoes in half and add them along with the roasted tomatoes, chickpeas, basil, cucumbers, and feta.
  • Finish with extra thyme, basil, and a generous drizzle of olive oil.
    This image shows a clear glass mixing bowl on a white marble countertop, filled with couscous, halved fresh cherry tomatoes, roasted cherry tomatoes, chickpeas, cucumber, feta, and basil before mixing.
  • Taste and adjust seasoning, then serve.
    This image shows a clear glass mixing bowl on a white marble countertop, filled with vibrant couscous ready to serve, with tomatoes, feta, cucumbers, chickpeas, and basil evenly mixed.

Notes

  • Swap regular couscous for pearl couscous for a chewier texture.
  • Try adding pine nuts or toasted almonds for crunch.
  • Use mint instead of basil for a different fresh herbal flavor.