Bright Couscous Tomato Blend
Enjoy a fresh mix of roasted chickpeas, juicy cherry tomatoes, Israeli couscous, feta, cucumbers, and flavorful herbs.
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Cooking tools:
- Pepper mill
- Oven
- Baking sheet
- Skillet
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
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- Spoon
- Plate
Ingredients
- 6 sprigs fresh thyme, leaves plucked (save extras for topping)
- ¼ cup fresh basil leaves (keep a little more for garnish)
- 1 garlic clove, finely chopped
- 2 small Persian cucumbers, cut thinly into slices
- 4 cups cherry tomatoes, split into two portions (roast half, keep the rest raw)
- 1½ cups roasted chickpeas, mixed with ¼ teaspoon smoked paprika
- 1 cup uncooked Israeli couscous
- ⅓ cup feta crumbles
- 1 tablespoon fresh lemon juice (add extra to taste)
- 1 tablespoon extra-virgin olive oil, with a bit more for drizzling
- Fresh ground black pepper
- ¼ teaspoon sea salt (adjust to your liking)
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