Couscous Salad
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Couscous Salad

Pearl couscous with raw-and-roasted tomatoes, crispy chickpeas, cucumber, and feta — a salad substantial enough to be lunch.

DifficultyEasyTotal time55 minServes4
01

Overview

Prep30 min
Cook25 min
Total55 min
Servings4
DifficultyEasy
02

Ingredients

03

Equipment

  • Baking sheet
  • Medium pot
  • Large bowl
04

Method

01
Roast the tomatoes

Roast the tomatoes

Roast part of the cherry tomatoes until concentrated and jammy.

02
Crisp the chickpeas

Crisp the chickpeas

Toss the chickpeas with smoked paprika and roast until crisp.

03
Cook the couscous

Cook the couscous

Cook the pearl couscous in salted water until al dente, about 9 minutes.

04

Drain and cool

Drain and cool.

05

Make the dressing

Whisk olive oil, lemon juice, garlic, thyme, salt, and pepper in a large bowl.

06

Toss the couscous

Add the cooled couscous and toss.

07
Add the mix-ins

Add the mix-ins

Add the raw tomatoes, roasted tomatoes, chickpeas, basil, cucumber, and feta.

08

Toss gently

Toss gently.

09
Finish

Finish

Finish with more herbs and olive oil.

✦

Tips

NoteThe raw-and-roasted tomato combination is what makes this much more interesting than a standard couscous salad.
NoteIt also keeps well for several days, so this is excellent picnic and meal-prep territory.
✦

Nutrition

AllergensGluten, Dairy
✦

Storage

RefrigeratorAirtight up to 3 days; the chickpeas soften a little, so add extra on top just before serving if you can.
?

Frequently asked

Can I use regular couscous?+

Yes — pearl couscous is chewier, but regular couscous works with a shorter cook time.

How do I make it vegan?+

Skip the feta or replace it with a plant-based feta; everything else is already vegan-friendly.

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