Meta Description: Discover the easiest and most flavorful roasted cherry tomato couscous recipe. This simple, elegant side dish is perfect for weeknight dinners or a light lunch. Learn how to create this vibrant, Mediterranean-inspired meal.
I’ll never forget the first time I truly appreciated the power of a simple roasted tomato. It was a lazy summer afternoon, and my neighbor, a wonderful older woman with an even more wonderful garden, had invited me over for lunch. She had a massive bowl of tiny cherry tomatoes on her counter, and she simply drizzled them with olive oil, sprinkled on some salt, and slid them into the oven. I was skeptical. How much could a little heat do?
The answer, I soon learned, was everything. After about twenty minutes, the aroma that filled her kitchen was incredible. The tomatoes had burst, their sugars caramelizing, their savory flavors concentrating into little jewels of pure sweetness. She tossed them with some fluffy couscous, a handful of fresh basil, and a crumble of feta. That first bite was a revelation. It was so simple, yet so deeply flavorful and satisfying. It was a perfect harmony of textures and tastes. From that day on, roasted cherry tomato couscous became my go-to recipe for a quick and elegant side dish or a light lunch. It’s the kind of meal that feels both wholesome and decadent at the same time. This is my version of that simple dish, perfected over countless summer days. It’s an easy recipe, full of vibrant flavor, and guaranteed to become a staple in your kitchen.
The Ultimate Roasted Cherry Tomato Couscous
This recipe is all about letting fresh, simple ingredients shine. We take the sweet, juicy goodness of cherry tomatoes, roast them to perfection, and then toss them with quick-cooking couscous for a delightful, Mediterranean-inspired dish.
✅ Ingredients
For the Roasted Tomatoes:
- 1 ½ pounds cherry tomatoes or grape tomatoes
- 3 cloves garlic, thinly sliced
- 3 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Couscous:
- 1 ½ cups couscous (Moroccan-style, the small kind)
- 1 ½ cups boiling water or vegetable broth
- 1 tablespoon olive oil
- ½ teaspoon salt
For Assembly:
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- Zest of 1 lemon
- Optional: A drizzle of balsamic glaze for a finishing touch
🌟 Step-by-Step Instructions
1. Prepare the Tomatoes:
Preheat your oven to 400°F (200°C). Arrange the cherry tomatoes in a single layer on a baking sheet. Add the thinly sliced garlic. Drizzle everything with olive oil and sprinkle with dried oregano, salt, and black pepper. Toss gently with your hands to make sure all the tomatoes are evenly coated.
2. Roast the Tomatoes:
Place the baking sheet in the preheated oven and roast for 20-25 minutes. The tomatoes should start to burst and release their juices. They’ll get slightly wrinkled and a bit caramelized, which is exactly what you want. This roasting process is what gives the dish its incredible depth of flavor.
3. Cook the Couscous:
While the tomatoes are roasting, cook the couscous. In a medium-sized bowl, combine the couscous, boiling water or vegetable broth, olive oil, and salt. Stir once, then cover the bowl with a plate or lid. Let it sit for 5 minutes. The couscous will absorb all the liquid and become light and fluffy. After 5 minutes, fluff it with a fork to separate the grains. Using vegetable broth instead of water adds a savory layer of flavor, so if you have it, I highly recommend it.
4. Combine and Serve:
Once the tomatoes are roasted, carefully pour them, along with all the flavorful juices from the baking sheet, directly over the fluffy couscous. Add the crumbled feta cheese, chopped parsley, chopped basil, and fresh lemon zest. Gently toss everything together until the couscous is coated in the warm tomato juices and all the ingredients are well-combined. The feta will soften slightly and the herbs will release their wonderful aroma.
5. Finish with a Flourish:
Divide the roasted cherry tomato couscous into serving bowls. For an extra touch of sweetness and acidity, you can drizzle a little bit of balsamic glaze over the top. Serve immediately while it’s still warm, or at room temperature. It’s delicious both ways!
🥗 Nutritional Information
| Nutrient | Amount per serving (approx.) |
| Calories | 380 kcal |
| Protein | 11 g |
| Fat | 15 g |
| Carbs | 50 g |
| Fiber | 6 g |
| Sodium | 750 mg |
Note: Nutritional values can vary based on specific ingredients and serving sizes.
Your Questions Answered 💬
This recipe is so simple, but that doesn’t mean you won’t have a few questions! Here are some common inquiries about this delicious roasted cherry tomato couscous.
What’s the difference between couscous and quinoa?
Couscous is a type of pasta made from semolina flour, while quinoa is a seed that is prepared and eaten like a grain. Couscous cooks in just a few minutes, making it incredibly fast. Quinoa takes a bit longer, usually around 15-20 minutes. Both are great bases for salads and side dishes, but for a truly quick weeknight meal, couscous is unbeatable. For more on the health benefits of both, you can explore reputable food science or nutrition websites.
Can I meal prep this dish?
Yes! This roasted cherry tomato couscous holds up incredibly well in the refrigerator. You can make a large batch and store it in an airtight container for up to 3 days. It’s perfect for packing in your lunchbox. The flavors actually get even better as they sit, allowing the couscous to fully absorb all the wonderful juices from the tomatoes and the feta.
What’s the best way to get fluffy couscous?
The key to fluffy couscous is the liquid-to-couscous ratio and letting it rest, undisturbed, after you pour in the hot liquid. Make sure you use a 1:1 ratio. Once you’ve added the boiling water or broth, stir it just once, then cover it tightly. Do not lift the lid or stir again for at least 5 minutes. This allows the couscous to steam and swell properly. After the time is up, fluffing with a fork helps to break up any clumps.
🌟 Variations and Serving Suggestions
This recipe is a fantastic starting point. Feel free to use it as a base and get creative with your own additions.
- Add a Protein: To turn this into a main course, you can easily add a protein. Grilled chicken, salmon, or shrimp would all be fantastic. For a vegetarian option, stir in some chickpeas or white beans after the couscous is cooked.
- Spice it Up: For a little heat, add a pinch of red pepper flakes to the tomatoes before roasting. It will give the dish a subtle but welcome kick.
- Change the Cheese: Feta is a classic, but you could also use fresh mozzarella pearls, goat cheese, or even some shaved Parmesan. Each cheese will bring a different flavor profile to the dish.
- More Veggies: Feel free to roast other vegetables along with the tomatoes. Thinly sliced bell peppers, red onion wedges, or even some chopped zucchini would work beautifully. Just make sure to cut them into similar sizes so they roast evenly.
- Make it a Salad: If you want a bit more of a leafy green element, you can serve the roasted cherry tomato couscous on a bed of fresh spinach or arugula. The greens will wilt slightly from the warmth of the tomatoes, creating a lovely contrast.
Perfect Pairings
This dish pairs wonderfully with a variety of main courses. It’s a great side for grilled meats like chicken or lamb. For a more Mediterranean feast, serve it alongside some hummus, warmed pita bread, and a simple cucumber and tomato salad. A chilled glass of white wine, like a crisp Pinot Grigio or a light Sauvignon Blanc, would be the perfect beverage to complement the bright flavors of the tomatoes and lemon.
Simple Ingredients, Extraordinary Flavor
There’s a kind of magic that happens when you take simple ingredients and treat them with a little bit of care. This roasted cherry tomato couscous recipe is a perfect example of that. It takes a handful of pantry staples and a little bit of roasting time and turns them into something truly special. The sweetness of the roasted tomatoes, the tang of the feta, the fluffiness of the couscous—it all comes together in a symphony of flavor that’s both comforting and fresh.
This dish is a reminder that you don’t need a complicated recipe or a long list of ingredients to create something delicious. It’s about letting the natural goodness of food shine through. So, whether you’re looking for a quick and easy weeknight meal or a simple dish to impress, I hope you give this recipe a try. You might just find it becomes one of your favorites, too. I’d love to hear how it turns out for you! What variations will you try?
