Pearled couscous, sweet cherry tomatoes, fresh herbs, and crunchy cucumbers combine to create a simple Mediterranean side dish in this Cherry Tomato Couscous Salad. This gorgeous summer salad can be prepared as a main dish or side dish for picnics and backyard BBQs. It’s healthy, simple, and delicious!
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If you’re unfamiliar with couscous, it’s pasta made from semolina flour and water. There are three main varieties: Moroccan, Israeli, and Lebanese.
Morrocan couscous has the finest grain and cooks quickly. It has a very light and fluffy texture. If you’re looking for a salad that uses this type of couscous, you must try my Morrocan Couscous Salad.
Israeli or pearled couscous is larger in size and has a chewy texture. That is the type of couscous I used for this salad recipe.
Lebanese couscous is the largest of the three, with each piece the size of a pea. It also has a chewy texture similar to pearled couscous.
Couscous can easily be found in the pasta aisle or international aisle of the grocery store.
In this couscous salad, I’ve combined the flavors of the Mediterranean. Ripe and sweet cherry tomatoes are paired with crunchy cucumber pieces and fresh herbs in a simple lemon and olive oil vinaigrette. It comes together quickly and easily for a hearty side dish, or add chickpeas to a main dish salad!
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Ingredients and Substitutions
Pearled Couscous: Pearled couscous is chewy and has a slightly nutty flavor. You can also use Morrocan couscous if you cannot find pearled couscous.
Cherry Tomatoes: Use fresh, sweet cherry tomatoes cut in half. If you don’t have cherry tomatoes, use grape tomatoes or finely diced Roman tomatoes.
English Cucumber: Regular cucumbers contain many seeds and need to be peeled. Instead, use English or Persian cucumbers which don’t need to be peeled or seeded.
Red Bell Pepper: Adds a hint of sweetness but you could also use orange or yellow bell pepper.
Red Onion: Finely diced.
Fresh Parsley and Mint: Parsley and mint add a refreshing flavor to the salad. You could also add other fresh herbs, such as dill or cilantro.
Extra-Virgin Olive Oil and Lemon Juice: Adds a tartness that compliments the richness of the olive oil.
Lemon Zest: Adds an extra zing to the vinaigrette.
Salt and Pepper: Season to taste.
How to Make Cherry Tomato Couscous Salad
- Add the olive oil and pearled couscous to a medium
saucepan over medium heat. Toast the couscous until golden brown, about 5 minutes.
- Add the water to the couscous. Bring to a boil. Reduce the heat, cover, and simmer for 10-12 minutes or until the couscous has absorbed the water and is tender and chewy.
- Fluff the couscous with a fork and let it cool.
- Combine the halved cherry tomatoes, diced cucumber, red bell pepper, red onion, chopped parsley, and mint in a large mixing bowl.
- Whisk together the olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl.
- Add the cooled couscous to the vegetable mixture. Pour the dressing over the salad and toss to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Expert Tips
- Toasting the couscous adds a nutty flavor.
- Instead of water, consider cooking the couscous in vegetable broth to add more flavor.
- Allow the couscous to cool to room temperature before mixing with other ingredients.
- Finely chop the fresh herbs so that they seamlessly incorporate into the salad.
FAQS
Yes, this salad can be made ahead of time. I recommend making it a day in advance so that all of the flavors can meld together before serving.
Yes, you can use different types of couscous. Each type of couscous has a slightly different cooking method, so be sure to follow the directions on the package for cooking times. It takes approximately 5 minutes to prepare Morrocan couscous and it takes about 15-20 minutes to prepare Lebanese couscous.
Serving Suggestions
Main Dish: Serve the cherry tomato couscous salad on a bed of mixed greens or arugula and add some protein like chickpeas, grilled tofu, or tempeh to make it more filling.
Top with Nuts or Seeds: Sprinkle some toasted pine nuts, slivered almonds, or sunflower seeds on top for extra crunch.
Side of Hummus: Serve with a side of hummus and pita bread for a Mediterranean-inspired meal.
Video
Storage
Refrigerate: Transfer the salad to an airtight container. Store in the refrigerator for up to 4 days.
Freezing Not Recommended: I do not recommend freezing the couscous salad because it will affect the texture and freshness of the vegetables and dressing.
More Salad Recipes!
Recipe
Cherry Tomato Couscous Salad
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Ingredients
- 1 cup pearled couscous
- 1 ½ cup water
- 1 English cucumber diced
- 1 red bell pepper seeded and diced
- ¼ cup red onion finely diced
- ¼ cup fresh parsley roughly chopped
- ¼ cup fresh mint roughly chopped
Vinaigrette
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ¼ tsp ground black pepper
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until the liquid is absorbed. Fluff the couscous with a fork and let it cool.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint.
- Whisk together the olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl.
- Add the cooled couscous to the vegetable mixture. Pour the dressing over the salad and toss to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Video
Notes
-
- Toasting the couscous adds a nutty flavor.
-
- Instead of water, consider cooking the couscous in vegetable broth to add more flavor.
-
- Allow the couscous to cool to room temperature before mixing with other ingredients.
-
- Finely chop the fresh herbs so that they seamlessly incorporate into the salad.
- Transfer the salad to an airtight container. Store in the refrigerator for up to 4 days.
- Add chickpeas, tofu, or tempeh for protein.
Alison Corey
A great salad for a picnic and it holds up well in the fridge.