
Couscous Salad
Pearl couscous with raw-and-roasted tomatoes, crispy chickpeas, cucumber, and feta — a salad substantial enough to be lunch.
Overview
Ingredients
Equipment
- Baking sheet
- Medium pot
- Large bowl
Method

Roast the tomatoes
Roast part of the cherry tomatoes until concentrated and jammy.

Crisp the chickpeas
Toss the chickpeas with smoked paprika and roast until crisp.

Cook the couscous
Cook the pearl couscous in salted water until al dente, about 9 minutes.
Drain and cool
Drain and cool.
Make the dressing
Whisk olive oil, lemon juice, garlic, thyme, salt, and pepper in a large bowl.
Toss the couscous
Add the cooled couscous and toss.

Add the mix-ins
Add the raw tomatoes, roasted tomatoes, chickpeas, basil, cucumber, and feta.
Toss gently
Toss gently.

Finish
Finish with more herbs and olive oil.
Tips
Nutrition
Storage
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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