Cherry Tomato Couscous Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g pearl couscous (Israeli couscous)</li><li class="ingredients-single-item">500g mixed cherry tomatoes, halved</li><li class="ingredients-single-item">150g feta cheese, crumbled</li><li class="ingredients-single-item">50g Kalamata olives, pitted and halved</li><li class="ingredients-single-item">3 spring onions, finely sliced</li><li class="ingredients-single-item">30g fresh parsley, chopped</li><li class="ingredients-single-item">20g fresh mint leaves, chopped</li><li class="ingredients-single-item">1 cucumber, diced</li><li class="ingredients-single-item">2 tbsp olive oil, for toasting couscous</li><li class="ingredients-single-item">For the dressing:</li><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">2 tbsp freshly squeezed lemon juice</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">1 tsp honey</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">½ tsp dried oregano</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Medium saucepan with lid</li><li class="equipment-single-item">Wooden spoon</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Small jar with lid (for dressing)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). While not essential, we'll be using it to gently roast some of the cherry tomatoes for deeper flavor. Line a small baking tray with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Take half of your cherry tomatoes (250g) and place them on the prepared baking tray. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt. Bake for 10-12 minutes until they just begin to soften and release their juices. This step concentrates their sweetness beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the tomatoes roast, heat a medium saucepan over medium heat. Add 2 tablespoons of olive oil, then add the pearl couscous. Toast the couscous, stirring constantly, for 3-4 minutes until it turns golden brown. This toasting step is crucial as it develops a wonderful nutty flavor that elevates the entire dish.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add 625ml of water or vegetable stock to the toasted couscous along with ½ teaspoon of salt. Bring to a boil, then reduce heat to low, cover the pan, and simmer for about 8-10 minutes until the couscous is tender but still has a slight bite to it. The texture should be pleasantly chewy, not mushy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drain any excess liquid if necessary, then spread the cooked couscous on a large plate or baking sheet to cool quickly. This prevents it from continuing to cook and becoming sticky. A well-separated couscous creates a better texture in the finished salad.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the couscous cools, prepare the dressing. In a small jar, combine the extra virgin olive oil, lemon juice, minced garlic, honey, Dijon mustard, dried oregano, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Seal the jar tightly and shake vigorously until the dressing is well emulsified.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large mixing bowl, combine the cooled couscous, roasted cherry tomatoes, fresh cherry tomatoes, diced cucumber, Kalamata olives, and sliced spring onions.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the dressing over the salad and gently fold everything together with a wooden spoon. The warm couscous will absorb some of the dressing, enhancing its flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add most of the chopped parsley and mint (saving a little for garnish), along with the crumbled feta cheese. Fold these in gently to maintain their texture and appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Taste and adjust seasoning if needed with more salt, pepper, or lemon juice. The flavors should be vibrant and well-balanced.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer to a serving bowl, sprinkle with the remaining herbs, and let the salad rest for at least 15 minutes before serving to allow the flavors to meld together. This salad actually improves if made a few hours ahead or even the day before serving, making it perfect for entertaining.</li></ol>