Light and healthy Mediterranean Couscous Salad With Roasted Tomatoes combines all my preferred ingredients in one tasty bite! This salad is undoubtedly one of my favorites. It is made of lots of textures, from sweet tomatoes, mushy chickpeas, sour olives, fresh greens to salty feta.
My family and I just love hearty and refreshing at the same time meals, especially during the summer season. This couscous recipe is the perfect dish that can be enjoyed as a salad on its own or paired with lovely main dishes. It is tasty served, either warm or cold.
The Mediterranean couscous salad is a versatile dish that can be personalized to anyone’s taste. You can skip or add any of your favorite fresh ingredients. Couscous, especially when it is warm, acts like a sponge. It absorbs dressing and becomes even more delicious.
The Mediterranean couscous salad is a lovely solution when you need a quick and light meal.
What is couscous?
Recently couscous has become popular to use in salads, especially for a light summer meal. Couscous is in the shape of small round balls made from semolina flour and water. Its taste and texture are very similar to pasta. It is widely used in North African cuisine.
Couscous is a tasty, crumbly dish that can be a great addition to any main dishes or salads. It is an easy and faster alternative to pasta, rice, bulgur, or even quinoa.
Is couscous pasta?
Couscous is not pasta, even if it has almost the same texture and taste. Couscous is crushed durum wheat semolina that is shaped into tiny granules. It is much smaller compared to pasta. Different types of couscous are available on store shelves, and depending on the size, you can enjoy a more aery or chewier texture.
How to cook couscous?
Cooking couscous recipes are very easy, but there are a few tips to get it perfectly fluffy. Actually, we do not have to really cook it. I will say we have to rehydrate it. Depending on the couscous size and brand you use, this process will take 5 to 15 minutes. Before you start, see the package instruction.
For my recipes, in most cases, I opt for instant couscous. It can be easily found on the grocery store shelves, and it is ready just in 5 minutes.
To get the perfect couscous for salad, follow the 1:1 liquid to couscous ratio. Moreover, always add a pinch of salt, some drops of extra virgin olive oil, and some freshly squeezed lemon juice. So, hydrate 1 ½ cup of couscous in the same amount of boiling water. Allow it to absorb water until tender. Then, gently fluff it with a fork and allow it to cool.
How to roast tomatoes?
Today, I crave tender and bursting with intense, concentrated flavor roasted cherry tomatoes. Adding roasted tomatoes complements this salad tremendously and takes it to the next level. For this salad, you will need about 10-12 cherry tomatoes. Wash, pat dry, and halve them. Set the oven to 450 °F (higher heat). In a mixing bowl, toss the tomatoes with about two tablespoons of extra virgin olive oil, salt and pepper, some minced garlic cloves or granulated garlic, and spices of your choice. Spread tomatoes on a baking tray and send them to the preheated oven for 10 minutes. Surely you can roast more tomatoes and store them for later use.
How to make Mediterranean couscous salad with roasted tomatoes?
This yummy couscous salad is packed with protein, vitamins, and lots of flavors. It is one of those salads that can play the role of a great side dish. Also, it is just perfect for taking to work, potluck, or picnic! Thi salad recipe will save your time as it comes together in less than 20 minutes. So, if you need a last-minute salad or side dish, you should definitely opt for this recipe.
First, I always take care of tomatoes. Roast them as it is described above. Meanwhile, hydrate couscous. It will take you about 5-7 minutes. If the steps described below was not clear for you, see here more detailed instruction.
The tomatoes and couscous will be done at the same time. So, in a large mixing bowl, combine them together. Do not discard the juice from the tray but pour it with tomatoes in couscous. Still warm grain will enhance the full of flavor juice.
Now is time for the rest of the ingredients. Stir in chickpeas, green olives without pits, feta cheese, and sliced red onion. Drizzle some extra virgin olive oil and mix the salad. At the end, add the greens and gently toss.
Mediterranean Couscous Salad With Roasted Tomatoes
- 3 cups cooked couscouse
- 1/2 cup chickpeas canned
- 10 cherry tomatoes halved and roasted
- 1 red onion small
- 1/2 cup green olives without pits
- 2 cups greens any salad you like
- 1/2 cup feta cheese
- salt to taste
- 2 tbsp olive oil
- Roast tomatoes. Cook couscous. In a large mixing bowl, combine them together.
- Stir in chickpeas, green olives without pits, feta cheese, and sliced red onion. Drizzle some extra virgin olive oil and mix the salad. At the end, add the greens and gently toss. Taste for seasoning and adjust if needed.