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