Mediterranean Couscous Salad Recipe

Name: Mediterranean Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous); 4 yellow tomatoes; 1 pound Israeli couscous (pearl pasta); 1 red bell pepper, stems and seeds removed and cut brunoise; 1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish; 1 (8-ounce) jar picked cipollini onions; 2 English cucumbers, peeled and sliced into 1/4-inch thick disks; 2 tablespoons red wine vinegar; 2 garlic cloves, lightly crushed with the side of a knife blade and quartered; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup extra-virgin olive oil

Servings: persons

2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous)
4 yellow tomatoes
1 pound Israeli couscous (pearl pasta)
1 red bell pepper, stems and seeds removed and cut brunoise
1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish
1 (8-ounce) jar picked cipollini onions
2 English cucumbers, peeled and sliced into 1/4-inch thick disks
2 tablespoons red wine vinegar
2 garlic cloves, lightly crushed with the side of a knife blade and quartered
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil

1
Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes.
2
Remove from oven, allow to cool, and cut into wedges.
3
Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
4
For the dressing, add the vinegar to a blender and replace the cover.
5
Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper.
6
Leaving the blender running, add the olive oil in a slow thin stream.
7
Set aside briefly.
8
Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat.
9
Serve additional dressing on the side.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous), 4 yellow tomatoes, 1 pound Israeli couscous (pearl pasta), 1 red bell pepper, stems and seeds removed and cut brunoise, and more.

Yes, Mediterranean Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Couscous Salad

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