Healthy Recipes: Roasted Cherry Tomato & Thyme Couscous Salad

We’re by then in the mid year where I’m beginning to ponder: is an indoor herb plant conceivable? I adore having a huge amount of crisp herbs around and I’m extremely going to miss them when they’re no more. They’re so heavenly and very PRETTY. I frequently get got some information about my nourishment photography/styling tips and my best tip is constantly: Whatever dish you have, cover it in herbs!

Beside heaps of crisp thyme and basil, this formula is about the tomatoes. I moderate dish half of them, and put the other half crude into the serving of mixed greens. It’s a sweet, tart, bursty, crunchy, herb-y pearl of a pre-fall serving of mixed greens.

This is what’s in it, aside from I neglected to incorporate the crisp basil in this photograph. Simply bear in mind to incorporate it in the formula when you make it

Roasted Cherry Tomato & Thyme Couscous Salad

First, I roast the tomatoes. This is not a difficult step, but it takes awhile for them to shrivel up and get nice and concentrated. I suggest starting these right when you get home… have a glass of wine, check your email… do anything besides stare at the oven waiting for your tomatoes. They’ll be done in no time and your kitchen will smell amazing. Note: if it’s too hot to turn your oven on, you can roast them at a lower temp for a longer amount of time so as not to heat up your kitchen.

Roasted Cherry Tomato & Thyme Couscous Salad

Once the tomatoes are roasted, prep everything else and toss it all together in a big bowl. Top with an abundance of fresh herbs and a generous drizzle of olive oil. Serve this couscous salad with a protein if you like, or just on its own (chickpeas = protein).

This is also delicious the next day for lunch. On day 2, I like to add a little bit more lemon and an extra pinch of salt.


Roasted Cherry Tomato & Thyme Couscous Salad

Roasted Cherry Tomato & Thyme Couscous Salad

Author: Jeanine Donofrio
Serves: serves 4
  • 4 cups cherry tomatoes, (half for roasting, half raw)
  • Extra-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, more if desired
  • 1 garlic clove, minced
  • Leaves from 6 sprigs fresh thyme, more for garnish
  • ¼ cup fresh basil, more for garnish
  • 2 Persian cucumbers, thinly sliced
  • ⅓ cup crumbled feta cheese
  • Sea salt and freshly ground black pepper
  1. Roast the cherry tomatoes (this step can be made in advance): 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 cut side up on a baking sheet. Roast 60 to 90 minutes (the time will depend on the size and juiciness of the tomatoes), or until shriveled and browned around the edges. Remove from the oven and set aside.
  2. Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
  3. Increase the oven heat 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 until crispy. Remove from the oven and toss with the smoked paprika.
  4. In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

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