Toasted Israeli couscous is the heart of this salad, cooked pearl by pearl until tender with just enough chew, then tossed with olive oil so every grain stays separate and glossy. Roasting the cherry tomatoes first is the move that sets this version apart, coaxing out a jammy sweetness and blistered skin that plays beautifully against crisp cucumber, briny Kalamata olives, and sharp red onion. A bright, lemony dressing built with extra-virgin olive oil, fresh lemon juice and zest, Dijon, and a touch of cumin ties the whole bowl together, while handfuls of fresh parsley and mint keep it tasting light and herbaceous. It's the kind of dish that only gets better as it sits, making it a natural for meal prep or a make-ahead side. With its base of whole grains, vegetables, olives, herbs, and good olive oil, this salad fits right at home on a Mediterranean-style table.
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Preheat the oven to 400°F (205°C). Toss the cherry tomatoes with 1 tbsp of the olive oil and a pinch of salt on a rimmed baking sheet, spreading them in a single layer. Roast for 15–18 minutes, until the skins are blistered and the tomatoes are softened and beginning to caramelize at the edges. Set aside to cool slightly.
While the tomatoes roast, heat the remaining 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the Israeli couscous and stir to coat, toasting for 2–3 minutes until the pearls are lightly golden and smell nutty.
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