Raw and Cooked Tomato and Herb Salad With Couscous

Name: Raw and Cooked Tomato and Herb Salad With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; Salt to taste; 1/4 cup extra virgin olive oil; 1/2 cup Israeli couscous or sorghum, cooked following the package directions, drained and cooled; 1/2 pound plum tomatoes; 1 cup finely diced cucumber; 1/2 cup basil leaves, cut in slivers; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh tarragon; 1 pound heirloom tomatoes in assorted colors; 1 tablespoon sherry vinegar (more to taste); 1 garlic clove, finely minced or pureed; Basil leaves and cherry tomatoes, halved if desired, for garnish

Servings: persons

1 cup couscous
Salt to taste
1/4 cup extra virgin olive oil
1/2 cup Israeli couscous or sorghum, cooked following the package directions, drained and cooled
1/2 pound plum tomatoes
1 cup finely diced cucumber
1/2 cup basil leaves, cut in slivers
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh tarragon
1 pound heirloom tomatoes in assorted colors
1 tablespoon sherry vinegar (more to taste)
1 garlic clove, finely minced or pureed
Basil leaves and cherry tomatoes, halved if desired, for garnish

1
Preheat the oven to 375 degrees.
2
Line a baking sheet with parchment.
3
Place the couscous in a microwave-safe bowl and add salt to taste (about 1/2 teaspoon) and 2 teaspoons of the olive oil.
4
Toss together.
5
Cover by 1/2 inch with hot or boiling water.
6
Cover the bowl tightly and let sit 30 minutes, or until all of the water has been absorbed.
7
Fluff with forks and transfer to a large bowl.
8
If you want the couscous to be really fluffy, once it has absorbed the water, cover the bowl with a plate and microwave for 3 minutes.
9
Remove the bowl from the microwave carefully (it will be hot) and carefully remove the plate.
10
Allow to cool slightly.
11
Add the cooked Israeli couscous or sorghum.
12
Meanwhile, core the plum tomatoes, quarter lengthwise and toss with 1 teaspoon of the olive oil and salt and pepper to taste.
13
Place on the baking sheet in a single layer and place in the oven.
14
Roast 30 minutes and remove from the heat.
15
Allow to cool.
16
Pull off the skins from the wedges (they will be loose and will come off in the salad if you dont do this now) and toss, along with any juice from the baking sheet, with the couscous.
17
The tomatoes will break down and clump with the couscous.
18
Add the chopped herbs.
19
Dice the heirloom tomatoes and place in a bowl.
20
Add salt and pepper to taste, the garlic, balsamic vinegar, sherry vinegar, and remaining olive oil and toss together.
21
Add to the couscous and combine well.
22
Mound onto a platter, garnish with basil leaves and cherry tomatoes, and serve.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup couscous, Salt to taste, 1/4 cup extra virgin olive oil, 1/2 cup Israeli couscous or sorghum, cooked following the package directions, drained and cooled, and more.

Yes, Raw and Cooked Tomato and Herb Salad With Couscous 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.

That's it — enjoy your meal!

Raw and Cooked Tomato and Herb Salad With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions