Cherry Tomato Couscous Salad
Ingredients
The salad
-
4
cups
cherry tomatoes
-
1
cup
dry Israeli couscous
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
fresh lemon juice
-
1
clove
garlic
-
6
sprigs
fresh thyme
-
¼
teaspoon
sea salt
-
1½
cups
roasted chickpeas
-
¼
cup
fresh basil leaves
-
2
pieces
Persian cucumbers
-
⅓
cup
crumbled feta cheese
Seasoning
-
¼
teaspoon
smoked paprika
-
to taste
freshly ground black pepper
-
to taste
sea salt
Instructions
- Roast half of the cherry tomatoes and set aside.
- Cook the Israeli couscous according to package directions until al dente, then drain and cool.
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, thyme leaves, salt, and pepper.
- Add the cooled couscous to the bowl and toss to combine.
- Slice the remaining raw cherry tomatoes and add them to the bowl along with the roasted tomatoes, chickpeas, basil, cucumbers, and feta.
- Top with additional thyme and basil, drizzle with olive oil, season to taste, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
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