Fresh Cherry Tomato Couscous with Herbs and Feta
A vibrant summer dish with Israeli couscous, raw and roasted cherry tomatoes, crisp cucumbers, chickpeas, fresh herbs, and creamy feta.
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Cooking tools:
- Oven
- Baking sheet
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Pepper mill
- Spoon
- Refrigerator
- Serving bowl
Ingredients
- 4 cups cherry tomatoes, divided for roasting and raw
- 1 cup dry Israeli couscous
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 garlic clove, minced
- Leaves from 6 sprigs fresh thyme, plus more for garnish
- 1/4 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 1/2 cups roasted chickpeas, tossed with 1/4 teaspoon smoked paprika
- 1/4 cup fresh basil leaves, plus more for garnish
- 2 Persian cucumbers, thinly sliced
- 1/3 cup crumbled feta cheese
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