Just “BeCous” I want a Salad
Tomato Parmesan Couscous Salad
2 cups cherry tomatoes, (half roasted and half raw)
1 tbsp. Extra-virgin olive oil, extra for drizzling
1 5.8 oz. package Parmesan couscous
1/4 tsps. smoked paprika
2 tbsp. lemon juice
2 garlic clove, minced
1 med. cucumber, thinly sliced
Leaves from 6 sprigs fresh thyme, more for garnish
1/4 cup Roasted sunflower seeds
1/4 cup crumbled feta cheese (optional)
Sea salt and freshly ground black pepper
Preheat the oven to 250 degrees F.
Slice 1 cup of the tomatoes in half, and place them with their cut sides up in a single layer on a baking sheet lined with parchment paper.
Drizzle with olive oil and toss with garlic, salt and pepper. Roast the tomatoes until they’re shriveled and browned around the edges, approx. 15 mins. Remove from oven and set aside.
Cook the couscous according to the package directions.
In a large bowl, combine 1 tbsp. of olive oil, lemon juice, garlic, thyme, salt, and pepper. Add the cooled couscous to mixture and toss. Fluff with fork.
Slice the remaining raw cherry tomatoes in half and add them to the bowl along with the roasted tomatoes and cucumbers. Top with a generous drizzle of olive oil. Season with salt and pepper to taste. Top with roasted sunflower seeds and feta cheese. Garnish with thyme.