I was invited to a last-minute neighborhood potluck and had that familiar “what do I bring?” panic. It needed to be something that could sit out for a while, travel well, and (most importantly) actually taste amazing. I was tired of bringing the same old pasta salad.
I remembered I had a box of whole-wheat pearl couscous and a ton of cherry tomatoes. That’s when this idea sparked: what if I used two kinds of tomatoes? Slow-roasting half of them creates this incredible, jammy sweetness that just transforms the whole dish.
This salad was the hit of the party. It’s hearty, satisfying, and packed with so many layers of texture and flavor. It’s now my absolute favorite make-ahead dish for gatherings or just for a great lunch during the week.
More Than Just a Basic Couscous Salad
What makes this mediterranean couscous salad special isn’t just one thing—it’s the combination of textures. You get the chewy, satisfying bite from the whole-wheat pearl couscous (which is one of my favorite whole wheat couscous recipes), the crunch from the crispy roasted chickpeas, and that amazing dual-tomato flavor.
The slow-roasted tomatoes add a deep, concentrated sweetness, while the fresh, raw tomatoes and cucumber keep it bright and crisp. It’s all tied together with a super-simple lemon-garlic vinaigrette and fresh herbs. It’s a truly nourishing choice that tastes incredible.
A Quick Look at the Process
While the tomatoes take a while to roast, it’s almost entirely hands-off time. I promise it’s worth it for the flavor!
- Roast the Tomatoes & Chickpeas: Get the tomatoes in the oven first for their low-and-slow roast. Then, crank the heat and crisp up the chickpeas.
- Cook the Couscous: While the chickpeas roast, boil the pearl couscous just until it’s al dente. Drain it well.
- Whisk & Toss: Whisk the simple vinaigrette ingredients and toss them with the warm couscous. This helps it absorb all that great flavor.
- Combine: Gently fold in all your other ingredients—the roasted and raw tomatoes, chickpeas, cucumbers, herbs, and feta. Done!
My Top Tips & Easy Swaps
After making this a few times, I’ve picked up a few tricks to make it even easier:
- Make-Ahead Champions: You can roast the tomatoes and chickpeas up to two days in advance. Store them in airtight containers (chickpeas at room temp to stay crisp, tomatoes in the fridge). This turns assembly into a 15-minute job.
- Couscous Tip: Don’t overcook the couscous! You want it to have a nice, chewy bite, not be mushy. Tossing it with the vinaigrette while it’s still warm is key for flavor.
- Add Greens: Want to make it an even more substantial salad? Fold in a few large handfuls of fresh arugula or baby spinach right before serving.
- Change the Cheese: If you’re not a fan of feta, crumbled goat cheese or even small fresh mozzarella pearls (bocconcini) would be delicious.
More Satisfying Salads to Try
If you love this style of hearty, grain-based Mediterranean salad, I have a couple of other favorites you should try next. This one is fantastic, and if you’re looking for a different grain, my Easy Mediterranean Quinoa Salad is always a crowd-pleaser. Or, for a similar vibe using pasta, my Mediterranean Orzo Salad is wonderfully fresh and fast.
Quick Questions
How long does this salad last?
This healthy couscous salad stores beautifully in the fridge for 3-4 days. The chickpeas will soften over time, but the flavor only gets better as the ingredients marinate.
Can I use regular couscous?
Yes, but the texture will be very different. This recipe is designed for whole-wheat pearl (or Israeli) couscous, which is larger and chewier. If you use fine, Moroccan-style couscous, the prep method will change (it just needs to be steeped, not boiled).
What can I serve this with?
It’s honestly hearty enough to be a fantastic, satisfying lunch all on its own. If you’re serving it as a side dish, it’s perfect alongside simple grilled chicken, salmon, or shrimp skewers.
Dual-Tomato & Herb Whole-Wheat Couscous Salad
Ingredients
Salad Base
- 200 g about 1¼ cups dry whole-wheat Israeli (pearl) couscous
- 5 cups cherry tomatoes divided (2½ cups for roasting, 2½ cups halved, raw)
- 1 15-oz/425 g can chickpeas, drained and rinsed (about 1¾ cups/280 g)
- 3 small Persian cucumbers thinly sliced
- ⅓ cup fresh basil leaves torn
- A scant ½ cup crumbled feta cheese
- 2 tbsp chopped fresh oregano plus small sprigs for garnish
For Roasted Tomatoes
- 1 –2 tbsp extra-virgin olive oil
- ¼ tsp sea salt
Vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 large garlic clove pressed or finely minced
- ½ tsp sea salt
- ¼ tsp ground sumac optional
- Freshly ground black pepper
For Roasted Chickpeas
- 1 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- ¼ tsp sea salt
Instructions
- Roast Tomatoes: Preheat oven to 120°C/250°F. Toss 2½ cups cherry tomatoes with 1–2 tbsp olive oil and ¼ tsp salt on a lined sheet. Roast 2½–3 hours until collapsed and jammy; cool.
- Roast Chickpeas: Increase oven to 200°C/400°F. Pat chickpeas dry; toss with 1 tbsp olive oil, smoked paprika, and ¼ tsp salt. Roast 20–25 minutes, shaking once, until crisp; cool.
- Cook Couscous: Boil in salted water per package until al dente (about 8–10 minutes). Drain well and place in a large bowl to cool slightly.
- Make Vinaigrette: Whisk olive oil, lemon juice, zest, garlic, ½ tsp salt, sumac (if using), and several grinds of black pepper.
- Assemble: Toss warm couscous with vinaigrette. Add raw halved tomatoes, roasted tomatoes, roasted chickpeas, cucumbers, basil, and chopped oregano; toss gently. Top with feta and garnish with oregano sprigs. Serve at room temperature or chilled.
Notes
Nutrition Information
Per serving- Calories: ~451 kcal
- Total Fat: ~19.6 g
- Saturated Fat: ~4.2 g
- Sodium: ~680 mg
- Total Carbohydrates: ~55.5 g
- Dietary Fiber: ~8.4 g
- Total Sugars: ~7.8 g
- Protein: ~13.9 g
I hope this becomes a new favorite for you, whether for a party or just a great, nourishing meal prep for your week. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
