Wednesday, August 26, 2020

Cherry Tomato Couscous Salad


Cherry Tomato Couscous Salad


This fresh Mediterranean couscous salad recipe is crammed with raw and roasted cherry tomatoes, feta, chickpeas and spices. Perfect for picnics or for preparing lunch. i prefer to bake tomatoes beforehand for faster assembly.

ingredient
4 cups cherry tomatoes (half roasted, half raw)
Extra virgin vegetable oil , for drizzling
1 cup of dried Israeli couscous
¼ teaspoon smoked paprika
1 tablespoon juice , more if desired
1 clove , chopped
Leaves 6 sprigs of fresh thyme, more for garnish
1½ cup roasted green beans
¼ cup fresh basil, more for garnish
2 Persian cucumbers, thinly sliced
⅓ cup of crushed feta cheese
Sea salt and freshly ground black pepper

Instructions
1.Bake 2 cups of cherry tomatoes consistent with this recipe. These are often prepared beforehand and stored within the refrigerator for several days.
2.Cook the couscous consistent with package directions until hard , about 9 minutes. Drain and chill.
3.In the bottom of an outsized bowl, mix 1 tablespoon of vegetable oil , juice , garlic, thyme, 1/4 teaspoon of salt and a couple of grains of black pepper. Add the cooled couscous and stir. Cut the remaining cherry tomatoes in half and increase the bowl along side the roasted tomatoes, green beans, basil, cucumber and feta. Garnish with more fresh herbs and a touch vegetable oil . Season to taste.