Take a stroll in the garden. Feel the cool breeze brush against your face. Admire Earth’s luscious green beauty that surrounds you at every glance. Breathe in the silence–ah, are you at peace yet? How could such a soothing, relaxing moment get much better? Probably by experiencing the tastes of your labor and making the most perfect Couscous Garden Salad. With a big bowl of citrusy garlic dressing-tossed and fluffy couscous, smooth roasted chickpeas, juicy raw and roasted tomatoes, crunchy cucumbers, creamy feta, and mixed garden-fresh herbs in hand, you’ll definitely feel the brighter days coming ahead. This crunchy, flavorful, nourishing dish will be loved by your tastebuds, body, and soul. With the delicious serenity Couscous Garden Salad brings, you might just have to make this tasty nature ritual a nightly occasion.

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Ingredients

  • 4 cups cherry tomatoes, divided
  • 1 tablespoon extra-virgin olive oil, plus more to taste and for drizzling, divided
  • 1/2 teaspoon sea salt, plus more to taste, divided
  • 1 cup dry Israeli couscous
  • 1 tablespoon lemon juice, plus more to taste
  • 1 clove garlic, minced
  • 6 sprigs fresh thyme, leaves pulled, plus more for garnish
  • ground black pepper, to taste
  • 1 1/2 cups roasted chickpeas, tossed with 1/4 teaspoon smoked paprika
  • 1/4 cup fresh basil, plus more for garnish
  • 2 Persian cucumbers, thinly sliced
  • 1/3 cup feta cheese, crumbled

Directions

Step 1 –Preheat the oven to 250 degrees F.

Step 2 –Line a baking sheet with parchment paper.

Step 3 –Slice 2 cups of the cherry tomatoes in half and place them in a single layer, cut-side down, on the prepared baking sheet.

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Step 4 –Drizzle the halved tomatoes with the olive oil to taste and sprinkle with 1/4 teaspoon of the sea salt.

Step 5 –Roast in the oven until the tomatoes are shriveled and slightly browned around the edges, about 2 hours.

Step 6 –Cook the couscous to al dente according to the package directions, about 9 minutes.

Step 7 –Drain the water from the couscous and set aside to cool.

Step 8 –In a large bowl, combine 1 tablespoon of the oil, the lemon juice, the garlic, the thyme, 1/4 teaspoon of the sea salt, and the pepper.

Step 9 –Add the cooled couscous to the lemon mixture and toss.

Step 10 –Slice the remaining raw tomatoes.

Step 11 –Add the sliced raw tomatoes, the roasted tomatoes, the paprika-tossed roasted chickpeas, the basil, the cucumbers, and the feta to the couscous mixture.

Step 12 –Top the salad with more of the thyme and the basil and a generous drizzle of the oil.

Step 13 –Toss and serve.

Step 14 –Season the salad with the salt and the pepper, to taste.