20 minutes
Cook Time
45 minutes
Cooking Level


  • For the salad:
  • 2 dry pints Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, halved
  • 1 Pure Flavor® Long English Cucumber, finely diced
  • 1 can chickpeas, drained & rinsed
  • 1 bunch of parsley, roughly chopped
  • 1 lemon, zested
  • ½ red onion, finely chopped
  • 8 oz Israeli couscous- cooked according to package directions
  • ¼ cup sliced almonds
  • 2 tbsp nutritional yeast
  • Salt & pepper, to taste
  • Lemon slices, for serving
  • For the dressing:
  • 3 cloves of fresh garlic, minced
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • ¼ tsp dried oregano
  • ¼ tsp dried basil


Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper lay the tomatoes cut side up and lightly season with salt & pepper. Roast in the oven for 45 minutes until tomatoes appear sun-dried, shriveled, and lightly browned on the bottom. Allow tomatoes to cool, then remove from the pan.

Step 2

In a small bowl, combine the ingredients for the dressing and mix well.

Step 3

In a large bowl, add couscous, cucumber, onion, parsley, roasted tomatoes, chickpeas, lemon zest, nutritional yeast, and almonds.

Step 4

Pour the dressing on to the salad and add salt & pepper to taste.

Step 5

Refrigerate until you're ready to serve. Garnish with lemon slices and enjoy.

Recipe created by Caeli-Rose White

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