Dual-Tomato & Herb Whole-Wheat Couscous Salad
A vibrant and satisfying salad featuring tender whole-wheat pearl couscous tossed with a bright lemon vinaigrette, roasted and raw tomatoes, crisp cucumbers, and fresh herbs.
- Total Time3 hours 40 minutes
- Yield5 Servings 1x
Ingredients
Scale
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 Facts per Serving: Calories: 451 kcal | Total Fat: 19.6 g (Saturated Fat: 4.2 g) | Sodium: 680 mg | Total Carbs: 55.5 g (Fiber: 8.4 g, Sugars: 7.8 g) | Protein: 13.9 g
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean
Nutrition
- Calories: 451