Cherry Tomato Couscous Salad

This couscous salad recipe is packed with delicious & fresh vegan ingredients. The perfect way to freshen up your day.

  • 2 hr 25 min
    Prep: 2 hr / Cook: 25 m
  • 5 serves
  • skilled
  • Vegan


  • 4 cups cherry tomatoes (half for roasting, half raw)
  • Extra virgin olive oil for drizzling
  • 1 cup dry couscous
  • 1½ cups cooked chickpeas (drained and rinsed)
  • ¼ teaspoon smoked paprika
  • 1 tablespoon lemon juice (more if desired)
  • 1 garlic clove (minced)
  • Leaves from 6 sprigs of fresh thyme, more for garnish
  • ¼ cup fresh basil, more for garnish
  • 2 cucumbers thinly sliced
  • ⅓ cup crumbled bio feta cheese
  • Sea salt and freshly ground black pepper

This recipe has been provided by the team at Trumps


  1. Roast the cherry tomatoes (this step can be made in advance). Preheat the over to 150°C.
  2. 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.
  3. Roast for 60 minutes or until shriveled and browned around the edges. Remove from the oven and set aside.
  4. Cook the couscous according to the package directions until al dente, about 9 minutes.
  5. Drain couscous and set aside to cool.
  6. Increase the oven heat to 200°C and line a baking sheet with parchment paper.
  7. 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.
  8. Remove from the oven and toss with the smoked paprika.
  9. 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.
  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.
  11. Top with a generous serving of fresh herbs.