Israeli Couscous Salad with Roasted Cherry Tomatoes
Bursting with vibrant Mediterranean flavors, this Israeli Couscous Salad with Roasted Cherry Tomatoes is the perfect balance of hearty and refreshing. Delicate pearls of toasted Israeli couscous provide a nutty, chewy base, while sweet roasted cherry tomatoes add a juicy, caramelized pop. Tossed with crisp cucumber, zesty red onion, fresh parsley, mint, and tangy crumbled feta, this salad is elevated by a light lemon garlic dressing that ties everything together. Ideal as a wholesome side dish or a standalone light meal, it’s a versatile and crowd-pleasing recipe you can serve at room temperature or chilled. Make this quick and easy recipe using simple ingredients, perfect for meal prep or a summertime gathering.
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Recipe Information
Ingredients
- 1 cup Israeli couscous
- 2 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 1 cup Cucumber, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 0.5 cup Feta cheese, crumbled
- 1.25 cups Water or vegetable broth
Instructions
Preheat oven to 400°F (200°C).
Place the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the tomatoes, then sprinkle with a pinch of salt and pepper. Toss to coat. Roast in the preheated oven for 15-20 minutes, or until the tomatoes are soft and slightly caramelized.
While the tomatoes are roasting, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast for 2-3 minutes, stirring frequently, until golden and fragrant.
Pour in the water or vegetable broth and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the couscous is tender and the liquid is absorbed. Remove from heat and let cool slightly.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, 1/4 teaspoon of salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked couscous, roasted cherry tomatoes, cucumber, red onion, parsley, mint, and crumbled feta cheese.
Drizzle the dressing over the salad and toss gently to combine.
Serve the salad at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 19.3 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 894 mg | 69% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2440 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
