If you’re in the mood for a dazzling burst of freshness with every bite, look no further than this Cherry Tomato Couscous Salad. Packed with sweet cherry tomatoes, crisp cucumbers, fragrant herbs, and fluffy pearl couscous, it’s the kind of salad that feels right at home at a picnic, busy weeknight table, or tucked inside a lunchbox. This dish strikes a beautiful balance between bright, zesty flavors and wholesome, satisfying texture, delivering irresistible Mediterranean flair in just about 25 minutes.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Cherry Tomato Couscous Salad is chosen for a reason—each one layers in color, taste, and texture. There’s nothing fussy here, just simple staples that make the finished dish pop!
- Pearl Couscous: These delightfully chewy pearls form the hearty (and slightly nutty) base; don’t confuse them with smaller Moroccan couscous!
- Water or Vegetable Broth: Cooking couscous with broth instead of water adds an extra punch of savoriness, but water works for a lighter touch.
- Cherry Tomatoes: Sweet, juicy, and bursting with color—they’re the star of the show! Use multi-colored cherry tomatoes for extra flair.
- Cucumber: This lends crunch and a cool freshness that makes the salad addictively refreshing.
- Red Onion: Just a little adds a zippy bite. If you find raw onion too strong, soak the chopped pieces in cold water for a few minutes first.
- Fresh Parsley: It brightens up everything, giving the salad a deliciously herby backbone.
- Fresh Mint: Don’t skip it! These fragrant leaves make every forkful extra lively and summery.
- Olive Oil: Good quality olive oil is key for a luscious dressing that helps everything mingle.
- Lemon Juice: A squeeze of lemon brings tartness and keeps the flavors light and uplifting.
- Red Wine Vinegar: Adds a subtle tanginess that rounds out the zesty dressing.
- Salt and Black Pepper: Don’t be shy—seasoning is what unlocks all the other flavors!
- Crumbled Feta Cheese (optional): Creamy and briny, feta adds little pockets of richness; leave it out for a vegan twist.
How to Make Cherry Tomato Couscous Salad
Step 1: Cook the Pearl Couscous
Start by bringing your water or vegetable broth to a boil in a medium saucepan. Once boiling, pour in the pearl couscous and give it a quick stir. Reduce the heat, cover, and let it gently simmer for 8 to 10 minutes. When the couscous is tender and all the liquid’s been absorbed, fluff it with a fork so it doesn’t clump together, then set it aside to cool to room temperature.
Step 2: Prepare the Fresh Ingredients
While your couscous cools, chop up your cherry tomatoes (halve them for perfect bite-size pieces), dice the cucumber, finely chop the red onion, and mince those fresh parsley and mint leaves. Combine all these vibrant veggies and herbs in a large salad bowl—already, the bowl should look like a celebration of summer!
Step 3: Combine Couscous and Veggies
Once your couscous has cooled—it doesn’t need to be chilled, just not steaming hot—add it to the bowl with your tomatoes, cucumber, onion, and fresh herbs. Using a big spoon or your clean hands, toss everything together gently so the couscous gets evenly distributed but the veggies stay perky.
Step 4: Whisk the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, and a generous sprinkle of salt and black pepper. The dressing should taste bright yet balanced; adjust the salt and lemon juice to your liking.
Step 5: Toss and Finish
Pour your zippy dressing over the bowl and gently toss everything once again, making sure every grain of couscous gets coated. If you’re using feta, sprinkle it over the top now. Give the salad at least 30 minutes in the fridge—letting it chill means all the flavors get to know each other and build intensity. When it comes out, your Cherry Tomato Couscous Salad is ready to steal the spotlight!
How to Serve Cherry Tomato Couscous Salad
Garnishes
For an extra flourish, sprinkle more fresh parsley or mint on top right before serving. A final drizzle of olive oil or a few extra crumbles of feta cheese can create that irresistible, restaurant-style finish. If you love a little heat, a dusting of crushed red pepper flakes adds a subtle kick!
Side Dishes
This Cherry Tomato Couscous Salad is the ultimate versatile side. Pair it with grilled chicken or fish for a light Mediterranean-inspired dinner. For a vegetarian spread, try serving it alongside hummus, warm pita, olives, or grilled vegetables. During summer, it’s a natural fit at any barbecue or picnic, easily complementing whatever’s on the grill.
Creative Ways to Present
Make your Cherry Tomato Couscous Salad the star by spooning it into lettuce cups for a playful handheld bite. Or, pile it atop a bed of baby greens for a more robust main-dish salad. For parties, serve scoops in small mason jars or pretty glasses for a colorful, portable appetizer that’s as cute as it is delicious!
Make Ahead and Storage
Storing Leftovers
Cherry Tomato Couscous Salad holds up beautifully for meal prep. Store leftover salad in an airtight container in the refrigerator. The flavors only improve after a day, making leftovers highly sought after for lunches. Just be sure to give it a quick toss before serving to redistribute the dressing.
Freezing
Freezing is not recommended for this salad—the vegetables tend to lose their crispness and turn watery once thawed. Couscous doesn’t fare well with freezing either, so it’s best enjoyed within a few days of making.
Reheating
This salad is designed to be served cold or at room temperature, so reheating isn’t necessary. If you’d like it less chilled, let it sit out for 10-15 minutes before serving to take off the fridge-cold edge, but avoid microwaving to keep those veggies nice and crisp.
FAQs
Can I use regular couscous instead of pearl couscous?
You can, but the texture will be completely different—regular couscous is much smaller and won’t give you that satisfying chew. If you do swap it in, reduce the cooking time accordingly and adjust the liquid to prevent mushiness.
Is Cherry Tomato Couscous Salad gluten-free?
Traditional pearl couscous is made from wheat and isn’t gluten-free. If you need a gluten-free version, try substituting with cooked quinoa or a gluten-free grain of your choice—they make fantastic, hearty alternatives!
Can I make Cherry Tomato Couscous Salad vegan?
Yes—simply leave out the feta cheese, and you’ll have a wonderfully vibrant, totally vegan dish that loses nothing in flavor or satisfaction. Double-check your broth to ensure it’s vegetable-based.
How can I add protein to this salad?
Toss in some canned chickpeas for a plant-based boost or top with grilled chicken, salmon, or shrimp for a satisfying meal. Either way, it turns this already delicious Cherry Tomato Couscous Salad into a filling main course.
Will the salad get soggy if made ahead?
As long as you keep the salad chilled and enjoy it within 2 to 3 days, it should stay fresh and tasty. The veggies stay crisp and the couscous absorbs just the right amount of dressing, making it perfect for make-ahead lunches.
Final Thoughts
I promise, once you try this Cherry Tomato Couscous Salad, you’ll want it in your regular rotation all year long. The flavors are bold, the textures delightful, and it’s just plain happy food. Gather your ingredients and let this easy, colorful dish add a little Mediterranean sunshine to your table!
Print
Cherry Tomato Couscous Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Cherry Tomato Couscous Salad is a refreshing and flavorful dish that is perfect for summer. Packed with juicy cherry tomatoes, crisp cucumber, fresh herbs, and tangy feta cheese, it’s a Mediterranean-inspired salad that is sure to please.
Ingredients
Pearl Couscous:
1 cup pearl couscous (also called Israeli couscous),
Water or Vegetable Broth:
1 1/4 cups,
Cherry Tomatoes:
1 pint (halved),
Cucumber:
1/2 (diced),
Red Onion:
1/4 cup (finely chopped),
Fresh Parsley:
1/4 cup (chopped),
Fresh Mint:
2 tablespoons (chopped),
Olive Oil:
2 tablespoons,
Lemon Juice:
1 tablespoon,
Red Wine Vinegar:
1 teaspoon,
Salt and Black Pepper:
to taste,
Feta Cheese (optional):
1/4 cup (crumbled)
Instructions
- Cook the Couscous: In a medium saucepan, bring water or vegetable broth to a boil. Add pearl couscous, reduce heat, cover, and simmer for 8 to 10 minutes until tender. Fluff with a fork and cool to room temperature.
- Prepare the Salad: In a large bowl, combine cherry tomatoes, cucumber, red onion, parsley, and mint. Add the couscous.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and pepper.
- Combine and Chill: Pour the dressing over the salad, toss gently, and top with feta. Chill for at least 30 minutes before serving.
Notes
- This salad is great for meal prep and can be stored in the fridge for 2-3 days.
- You can add chickpeas or grilled chicken for extra protein.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
