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 minPrep: 2 hr / Cook: 25 m
- 5 serves
- skilled
- Vegan
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Ingredients
- 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
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This recipe has been provided by the team at Trumps
Method
- Roast the cherry tomatoes (this step can be made in advance). Preheat the over to 150°C.
- 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.
- Roast for 60 minutes or until shriveled and browned around the edges. Remove from the oven and set aside.
- Cook the couscous according to the package directions until al dente, about 9 minutes.
- Drain couscous and set aside to cool.
- Increase the oven heat to 200°C and line a baking sheet with parchment paper.
- 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.
- Remove from the oven and toss with the smoked paprika.
- 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.
- 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.
- Top with a generous serving of fresh herbs.
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