Tomato Couscous ~
Lemony pearl couscous with juicy tomatoes and fresh parsley.
Serve with Lemon Dill Tofu and Balsamic Green Bean Salad.
Easy Couscous Salad Recipe
I like this recipe because it’s a simple side dish that delivers bright, fresh flavors with minimal fuss. It’s perfect for using up a bumper crop during tomato season, and it always brings a refreshing taste to the table. The mix of tangy lemon and sweet tomatoes creates a balanced flavor that’s both satisfying and light.
This is an easy pasta salad that doesn’t require a lot of prep work, so it’s a great go-to when you’re short on time. It’s also versatile enough to stand on its own as a main course. Tossing in some chickpeas or Pesto Tofu adds extra protein and rounds out the meal nicely.
Ingredients for Tomato Couscous
You will need the following:
- 1 1/2 cups Israeli couscous, uncooked
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups grape tomatoes, halved
- 1/4 cup parsley, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Ingredient Notes
- Israeli Couscous – Also known as pearl couscous, Israeli couscous has larger grains than regular couscous that bring a satisfying, chewy bite to the salad.
- Lemon – Fresh lemon zest and juice add brightness to the dish. One whole lemon typically gives about a tablespoon of zest and 2-3 tablespoons of juice.
- Grape Tomatoes – I use grape tomatoes because they are my personal preference, but cherry tomatoes also work for this recipe.
- Parsley – Adds a touch of herbaceous flavor and a pretty pop of color.
- Olive Oil – For best results, use extra virgin olive oil.
- Salt and Black Pepper – Simple seasonings that enhance the other flavors and bring it all together.
How to Make Tomato Couscous
STEP ONE: Prepare the Couscous. Cook the Israeli couscous according to package directions for al dente consistency. Drain in a colander and rinse with cold water. Transfer the cooked couscous to a large bowl.
STEP TWO: Assemble the Salad. Add the olive oil, lemon juice, lemon zest, salt, and pepper. Stir to combine, then add the tomatoes and parsley. Toss gently and adjust the seasoning to taste.
STEP THREE: Serve. Transfer to a shallow bowl and serve at room temperature.
Optional Add-Ons for Tomato Couscous
- Feta Cheese: Top with crumbled regular or vegan feta for extra creaminess.
- Balsamic Vinegar: A light drizzle before serving adds a nice tang.
- Basil Pesto: Stir in a spoonful of basil pesto to give the salad a fresh, herbal kick.
- Toasted Pine Nuts: Sprinkle on some toasted pine nuts for a satisfying crunch and subtle nutty flavor.
Storage
- This Tomato Couscous recipe is great for meal prep. It keeps well in an airtight container in the refrigerator for up to 2–3 days. It’s good cold or room temperature. Just give the couscous a gentle stir to re-blend the flavors, and add a little bit of olive oil if needed.
More Recipes You’ll Love!
- Grape Tomato Salad
- Cucumber Couscous Salad
- Couscous with Fresh Herbs and Tofu
- Fresh Basil Cucumber Salad
- Bell Pepper Salad
Made this Tomato Couscous? Leave a Star Rating and share your tips in the Comments!
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Tomato Couscous
Ingredients
- 1 1/2 cups Israeli couscous uncooked
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups grape tomatoes halved
- 1/4 cup parsley chopped
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook the Israeli couscous according to package directions for al dente consistency. Drain in a colander and rinse with cold water. Transfer the cooked couscous to a large bowl.
- Add the olive oil, lemon juice, lemon zest, salt, and pepper. Stir to combine, then add the tomatoes and parsley. Toss gently and adjust the seasoning to taste.
- Serve at room temperature.
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