When I'm styling (and eating) something as herb-heavy as this Israeli couscous salad, I begin to wonder if a year-round indoor herb garden is feasible.
I adore having so many fresh herbs just outside my door, and I'm going to miss them when they depart.
They're excellent in summer dishes like this couscous salad, plus they're so pretty. I'm frequently asked about food photography/styling recommendations, and my best advice is always the same:
cover whatever meal you have in herbs!Aside from plenty of fresh thyme and basil, this couscous salad recipe is all about the tomatoes.
I slow roast half of them and serve the other half raw in the salad. The raw and roasted cherry tomatoes combine to create a sweet, acidic, bursty, crunchy, herb-infused late-summer salad.
Cherry tomatoes: The combination of roasted and raw tomatoes gives a delicious texture and flavor.
Israeli couscous: If you've never had this Middle Eastern pasta, you're going to adore it. It's larger than conventional couscous, and the enormous, chewy pearls are a delight to eat.
Roasted chickpeas are high in protein and have a pleasant crunchy texture. Roast them ahead of time if desired!