Roasted Tomato Couscous with Feta & Basil Vinaigrette is a warm and vibrant dish that’s brimming with Mediterranean flavors. Sweet roasted cherry tomatoes, creamy feta, and a fragrant basil vinaigrette come together with fluffy couscous for a satisfying meal that’s perfect as a side or a light main course.
Why You’ll Love This Recipe
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Simple and wholesome: Made with fresh, nutritious ingredients.
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Bursting with flavor: Roasted tomatoes, tangy vinaigrette, and creamy feta provide a rich flavor profile.
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Quick and easy: Ready in just 30 minutes with minimal prep.
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Versatile: Serve warm or at room temperature, as a main dish or a side.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Salad:
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2 cups cherry tomatoes, halved
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1 tablespoon olive oil
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Salt and black pepper to taste
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1 cup couscous
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1 cup boiling water or vegetable broth
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½ cup crumbled feta cheese
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¼ cup fresh basil leaves, chopped
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¼ cup red onion, finely diced
For the Basil Vinaigrette:
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3 tablespoons olive oil
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1 tablespoon red wine vinegar
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1 teaspoon Dijon mustard
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1 clove garlic, minced
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Salt and black pepper to taste
Directions
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Roast the tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until softened and slightly caramelized.
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Cook the couscous: Place couscous in a large bowl. Pour boiling water or vegetable broth over it. Cover and let sit for 5 minutes. Fluff with a fork to separate the grains.
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Make the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
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Assemble the salad: To the fluffed couscous, add roasted tomatoes, crumbled feta, chopped basil, and diced red onion. Pour the vinaigrette over the top and toss gently to combine.
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Serve: Serve warm or at room temperature. Adjust seasoning to taste.
Servings and timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
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Calories: Approx. 320 kcal per serving
Variations
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Grain options: Substitute couscous with quinoa, bulgur, or pearl couscous for different textures.
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Add protein: Toss in grilled chicken, chickpeas, or hard-boiled eggs for a complete meal.
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Herb swap: Use parsley or mint in place of basil for a fresh twist.
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Vegan version: Omit feta or use a plant-based alternative.
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Spicy option: Add a pinch of red pepper flakes to the vinaigrette.
Storage/reheating
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Storage: Store in an airtight container in the refrigerator for up to 3 days.
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Reheating: Best enjoyed cold or at room temperature; no reheating needed.
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Freezing: Not recommended due to texture changes in tomatoes and couscous upon thawing.
FAQs
Can I use sun-dried tomatoes instead of fresh?
Yes, though the flavor will be more intense. Rehydrate if using dried varieties.
Is it okay to make this ahead of time?
Yes, it tastes even better after sitting for a few hours to absorb the flavors.
Can I use store-bought vinaigrette?
Homemade is recommended for freshness, but a light balsamic or herb vinaigrette can work in a pinch.
What’s the best type of couscous to use?
Standard quick-cooking couscous is ideal for this recipe. Pearl couscous can be used with adjusted cooking time.
Can I make this without garlic?
Yes, simply omit the garlic from the vinaigrette if preferred.
Is this dish gluten-free?
No, couscous is a wheat product. Use a gluten-free grain like quinoa to adapt it.
How do I prevent soggy couscous?
Measure liquid accurately and fluff couscous immediately after cooking.
Can I add greens?
Yes, stir in arugula or baby spinach just before serving for added freshness.
What’s the best feta to use?
Choose a block of feta and crumble it yourself for better texture and flavor.
How long does this keep in the fridge?
Up to 3 days when stored properly in an airtight container.
Conclusion
Roasted Tomato Couscous with Feta & Basil Vinaigrette is a simple, flavorful dish that celebrates fresh, wholesome ingredients. With roasted tomatoes, a tangy homemade vinaigrette, and creamy feta, it’s a delicious way to elevate your everyday meals. Serve it on its own or as a side—it’s versatile, vibrant, and sure to impress.
Print
Roasted Tomato Couscous with Feta & Basil Vinaigrette
- Total Time: 35 minutes
- Yield: 4-servings
- Diet: Vegetarian
Description
This Roasted Tomato Couscous with Feta and Basil Vinaigrette is a light and flavorful Mediterranean-inspired dish. Roasted cherry tomatoes, fluffy couscous, tangy feta, and a zesty basil vinaigrette come together for a quick and healthy vegetarian side or main.
Ingredients
For the Salad:
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2 cups cherry tomatoes, halved
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1 tablespoon olive oil
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Salt and black pepper to taste
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1 cup couscous
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1 cup boiling water or vegetable broth
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1/2 cup crumbled feta cheese
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1/4 cup fresh basil leaves, chopped
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1/4 cup red onion, finely diced
For the Basil Vinaigrette:
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3 tablespoons olive oil
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1 tablespoon red wine vinegar
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1 teaspoon Dijon mustard
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1 clove garlic, minced
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Salt and black pepper to taste
Instructions
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Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until soft and caramelized.
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Place couscous in a large bowl. Pour boiling water or vegetable broth over it, cover, and let sit for 5 minutes. Fluff with a fork.
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In a small bowl, whisk together vinaigrette ingredients: olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
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Add roasted tomatoes, crumbled feta, chopped basil, and red onion to the couscous. Pour vinaigrette over the top and gently toss to combine.
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Serve warm or at room temperature.
Notes
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Substitute couscous with pearl couscous or quinoa for a twist.
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Add chickpeas or grilled chicken for extra protein.
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Excellent as a lunch, picnic dish, or summer side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean