Couscous salads are kind of a summer staple in our house – when the weather gets nice, it is great to have a tasty dinner option that is healthy and low-key (but still impressive if you have friends pop by). I used vegan feta in here which may be a bit tricky to find, so you can leave it out and the salad will still be delicious!
Roasted Tomato Couscous Salad
2 cups cherry tomatoes, halved
3 Tablespoons crushed garlic (I used Trader Joe’s crushed garlic for this because it saves so much time)
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1 Tablespoon grape seed oil
1 cup Israeli couscous (prepared according to package directions)
3 Tablespoons pine nuts
3/4 cup freshly packed basil, thinly sliced
3/4 cup vegan feta
3 Tablespoons capers
1/2 peeled English cucumber cut into 1/2″ cubes
1/4 cup Kalamata olives
Salt and pepper
1. Preheat the oven to 375 degrees. On a foil-lined roasting pan, toss tomatoes with garlic, oregano, marjoram, and 1/2 Tablespoon grape seed oil. Sprinkle with salt and pepper.
2. Place cooked Israeli couscous in a serving bowl. Spoon roasted tomatoes over them and mix in pine nuts, basil, feta, capers, cucumber, olives, and remaining 1/2 Tablespoon grape seed oil. Stir to combine. Serve immediately.