Roasted Cherry Tomato & Thyme Couscous Salad Recipe
We’re at that time in the summertime the place I’m beginning to marvel: is an indoor herb backyard potential? I really like having a ton of contemporary herbs round and I’m actually going to overlook them after they’re gone. They’re so scrumptious and oh so PRETTY. I usually get requested about my meals images/styling suggestions and my finest tip is at all times: No matter dish you might have, smother it in herbs!
Apart from a number of contemporary thyme and basil, this recipe is all in regards to the tomatoes. I sluggish roast half of them, and put the opposite half uncooked into the salad. It’s a candy, tangy, bursty, crunchy, herb-y gem of a late-summer salad.
Right here’s what’s in it, besides I forgot to incorporate the contemporary basil on this picture. Simply don’t overlook to incorporate it within the recipe whenever you make it 🙂
First, I roast the tomatoes. This isn’t a troublesome step, nevertheless it takes awhile for them to shrivel up and get good and concentrated. I counsel beginning these proper whenever you get house… have a glass of wine, test your e-mail… do something moreover stare on the oven ready on your tomatoes. They’ll be completed very quickly and your kitchen will odor wonderful. Observe: if it’s too scorching to show your oven on, you may roast them at a decrease temp for an extended period of time in order to not warmth up your kitchen.
As soon as the tomatoes are roasted, prep all the pieces else and toss all of it collectively in an enormous bowl. High with an abundance of contemporary herbs and a beneficiant drizzle of olive oil. Serve this couscous salad with a protein when you like, or simply by itself (chickpeas = protein).
That is additionally scrumptious the following day for lunch. On day 2, I like so as to add a bit of bit extra lemon and an additional pinch of salt.
Get pleasure from!
Roasted Cherry Tomato & Thyme Couscous Salad
- four cups cherry tomatoes, (half for roasting, half uncooked)
- Further-virgin olive oil, for drizzling
- 1 cup dry Israeli couscous
- 1½ cups cooked chickpeas, drained and rinsed
- ¼ teaspoon smoked paprika
- 1 tablespoon lemon juice, extra if desired
- 1 garlic clove, minced
- Leaves from 6 sprigs contemporary thyme, extra for garnish
- ¼ cup contemporary basil, extra for garnish
- 2 Persian cucumbers, thinly sliced
- ⅓ cup crumbled feta cheese
- Sea salt and freshly floor black pepper
- Roast the cherry tomatoes (this step could be made upfront): Preheat the oven to 300°F. Slice 2 cups of the cherry tomatoes in half, drizzle with olive oil and sprinkles of salt and pepper, and place lower aspect up on a baking sheet. Roast 60 to 90 minutes (the time will rely upon the scale and juiciness of the tomatoes), or till shriveled and browned across the edges. Take away from the oven and put aside.
- Prepare dinner the couscous based on the bundle instructions till al dente, about 9 minutes. Drain and put aside to chill.
- Improve the oven warmth to 400°F 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 20 minutes, or till crispy. Take away from the oven and toss with the smoked paprika.
- Within the backside of a giant bowl, mix 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several other grinds of black pepper. Add the cooled couscous and toss. Slice the remaining uncooked cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. High with extra contemporary herbs and a beneficiant drizzle of olive oil. Season to style.