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.
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.
- Cook the couscous according to the package directions until al dente, about 9 minutes.
- Drain and let it cool for a few minutes.
- 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.
- 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.
- Taste and adjust seasoning, then serve.
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.