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Pearl Couscous Salad with Roasted tomatoes, and Olives

This roasted tomato pearl couscous salad includes juicy roasted cherry tomatoes, garlic and salty Kalamata olives. It’s all tossed together with crumbled feta, fresh cucumber and thyme, and zesty lemon dressing.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine New Zealand
Servings 6
Calories 432 kcal

Ingredients
  

Pearl Cous Cous

  • 2 tbsp olive oil
  • 1 1/2 cups pearl couscous
  • 1 1/2 cup vegetable stock
  • 1 cup water
  • 1/2 tsp salt if using unsalted stock

Vegetables

  • 2 cups cherry tomatoes
  • 1/2 cup kalamata olives
  • 4 cloves garlic unpeeled
  • 2 tbsp olive oil
  • 1 small cucumber
  • 150 grams feta cheese
  • 4 sprigs fresh thyme
  • Salt and pepper

Zesty Lemon Dressing

  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 tsp maple syrup or honey
  • 1/4 cup olive oil
  • salt to taste

Instructions
 

  • Preheat the oven to 190°C (374°F).
  • Place a large pot over medium heat and add in 2 tablespoons olive oil and the pearl couscous. Toast the couscous for a minute, stirring constantly.
  • Pour over the stock and the water (and salt if using unsalted stock) and bring it to a simmer. Turn the heat down and let it keep cooking until the water has been absorbed by the couscous. It should still have a slightly firm bite to it. Break it up a bit with a fork, then add it to a large bowl and leave it to cool.
  • Add the 2 sprigs of thyme to a roasting tray and place the whole cherry tomatoes, the olives and the garlic cloves on top. Drizzle over 2 tablespoons olive oil and salt and pepper. Bake in the oven for around 20-25 minutes until the tomatoes have burst, the olives have wrinkled and the garlic is soft.
    Set the softened garlic aside for the dressing.
  • Chop the cucumber into small cubes.
  • Add lemon juice, lemon zest, salt, maple syrup (or honey) and olive oil to a jar. Squeeze out the garlic from its skin and mash it up with the back of a knife. Add it to the jar. Screw on the lid and shake it vigorously. Taste and add more salt if necessary.
  • Add the roasted tomatoes, olives and cucumber over top of the couscous. Crumble over the feta. Strip the leaves off the remaining thyme sprigs and sprinkle them over too. Drizzle over the lemon dressing then toss it all together.
    Serve the salad warm, or cool.

Nutrition

Calories: 432kcalCarbohydrates: 41gProtein: 10gFat: 26gSaturated Fat: 7gCholesterol: 22mgSodium: 896mgPotassium: 239mgFiber: 3gSugar: 5gVitamin A: 568IUVitamin C: 17mgCalcium: 157mgIron: 1mg
Keyword couscous, Pasta, Salad
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