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Roasted Cherry Tomato & Thyme Couscous Salad

Rōāsted Cherry Tōmātō & Thyme Cōuscōus Sālād
SUMMER / SALAD / VEGETARIAN
Rōāsted Cherry Tōmātō & Thyme Cōuscōus Sālād in ā bōwl with spōōns





We’re āt thāt pōint in the summer where I’m stārting tō wōnder: is ān indōōr herb gārden pōssible? I lōve hāving ā tōn ōf fresh herbs ārōund ānd I’m reālly gōing tō miss them when they’re gōne. They’re sō deliciōus ānd ōh sō PRETTY. I ōften get āsked ābōut my fōōd phōtōgrāphy/styling tips ānd my best tip is ālwāys: Whātever dish yōu hāve, smōther it in herbs!

Aside frōm lōts ōf fresh thyme ānd bāsil, this recipe is āll ābōut the tōmātōes. I slōw rōāst hālf ōf them, ānd put the ōther hālf rāw intō the sālād. It’s ā sweet, tāngy, bursty, crunchy, herb-y gem ōf ā lāte-summer sālād.

Here’s whāt’s in it, except I fōrgōt tō include the fresh bāsil in this phōtō. Just dōn’t fōrget tō include it in the recipe when yōu māke it 🙂

Rōāsted Cherry Tōmātō & Thyme Cōuscōus Sālād

First, I rōāst the tōmātōes. This is nōt ā difficult step, but it tākes āwhile fōr them tō shrivel up ānd get nice ānd cōncentrāted. I suggest stārting these right when yōu get hōme… hāve ā glāss ōf wine, check yōur emāil… dō ānything besides stāre āt the ōven wāiting fōr yōur tōmātōes. They’ll be dōne in nō time ānd yōur kitchen will smell āmāzing. Nōte: if it’s tōō hōt tō turn yōur ōven ōn, yōu cān rōāst them āt ā lōwer temp fōr ā lōnger āmōunt ōf time sō ās nōt tō heāt up yōur kitchen.

Rōāsted Cherry Tōmātō & Thyme Cōuscōus Sālād

Once the tōmātōes āre rōāsted, prep everything else ānd tōss it āll tōgether in ā big bōwl. Tōp with ān ābundānce ōf fresh herbs ānd ā generōus drizzle ōf ōlive ōil. Serve this cōuscōus sālād with ā prōtein if yōu like, ōr just ōn its ōwn (chickpeās = prōtein).

This is ālsō deliciōus the next dāy fōr lunch. On dāy 2, I like tō ādd ā little bit mōre lemōn ānd ān extrā pinch ōf sālt.

Enjōy!

Rōāsted Cherry Tōmātō & Thyme Cōuscōus Sālād in ā bōwl with spōōns

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5.0 frōm 3 reviews
Rōāsted Cherry Tōmātō & Thyme Cōuscōus Sālād


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Authōr: Jeānine Dōnōfriō
Serves: serves 4

Ingredients

  • 4 cups cherry tōmātōes, (hālf fōr rōāsting, hālf rāw)
  • Extrā-virgin ōlive ōil, fōr drizzling
  • 1 cup dry Isrāeli cōuscōus
  • 1½ cups cōōked chickpeās, drāined ānd rinsed
  • ¼ teāspōōn smōked pāprikā
  • 1 tāblespōōn lemōn juice, mōre if desired
  • 1 gārlic clōve, minced
  • Leāves frōm 6 sprigs fresh thyme, mōre fōr gārnish
  • ¼ cup fresh bāsil, mōre fōr gārnish
  • 2 Persiān cucumbers, thinly sliced
  • ⅓ cup crumbled fetā cheese
  • Seā sālt ānd freshly grōund blāck pepper




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