Cherry Tomato Couscous Salad
Cherry Tomato Couscous Salad: A simple Mediterranean side dish with pearled couscous, cherry tomatoes, fresh herbs, and crunchy cucumbers.
Servings: 8 servings
Calories: 141kcal
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
Tips for Making Cherry Tomato Couscous
-
- 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.
Nutrition
Calories: 141kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 80mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 1mg