The Cherry Tomato Couscous Salad is the ultimate celebration of summer flavors and fresh simplicity. Each bite is bursting with juicy cherry tomatoes, fragrant herbs, fluffy pearl couscous, and a zippy homemade dressing that ties everything together. This salad is not only gorgeous on a table but also incredibly versatile—perfect as a side, a light lunch, or a make-ahead potluck favorite. The blend of colors and Mediterranean aromatics makes it almost as irresistible to look at as it is to eat. If you’re searching for a recipe that’s a breeze to pull together and always impresses, this one is absolutely for you!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Cherry Tomato Couscous Salad is in its ingredient list: each component brings something special—crunch, color, fragrance, or a blast of flavor. Simple doesn’t mean boring here! Here’s what you’ll want to gather for this vibrant Mediterranean-inspired dish:
- Pearl Couscous: These delightful pearls have a satisfyingly chewy texture and soak up dressing beautifully.
- Water or Vegetable Broth: Cooking the couscous in vegetable broth adds an extra layer of savory depth; water works perfectly for a lighter taste.
- Cherry Tomatoes (halved): Their sweet, juicy pop makes them the star of the salad.
- Fresh Basil: Tear or chop it just before serving for that signature aroma and vibrant green color.
- Fresh Parsley: Brings a subtle earthiness and freshness to brighten the mix.
- Olive Oil: Use good-quality olive oil to create a luscious, flavorful dressing.
- Red Wine Vinegar: Its acidity balances out the richness of the other ingredients perfectly.
- Dijon Mustard: Adds a tangy kick and helps emulsify the dressing.
- Garlic (minced): For a bit of aromatic heat that ties the salad together.
- Salt and Black Pepper: Essential for seasoning—taste as you go!
- Feta Cheese (optional): Adds a creamy, tangy pop on top—totally optional but highly recommended!
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-sized saucepan. Once bubbling, pour in the pearl couscous, give it a quick stir, then reduce the heat and cover. Let it simmer for 8 to 10 minutes, until the couscous becomes tender and the liquid is absorbed. Fluff the grains with a fork to separate them, then set aside so they can cool off to room temperature before mixing with the rest of the salad.
Step 2: Whisk Together the Dressing
In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Whisk everything together until the dressing looks smooth and slightly creamy. This tangy vinaigrette will seep into the couscous and vegetables, infusing every forkful with Mediterranean zippiness.
Step 3: Prep the Veggies and Herbs
Slice your cherry tomatoes in half—do it lengthwise to show off those vibrant interiors! Chop the fresh basil and parsley, keeping the pieces relatively large so their flavors can really shine in the salad. This step only takes a few minutes and makes a huge difference in the salad’s freshness.
Step 4: Combine It All
In a large mixing bowl, toss together the cooled pearl couscous, halved cherry tomatoes, and your chopped basil and parsley. Pour the homemade dressing evenly over the salad. With a gentle hand, toss everything just until coated—nobody likes bruised tomatoes or crushed couscous!
Step 5: Add Feta and Serve
Sprinkle crumbled feta cheese over the top if you’re using it; its creamy tang is a treat with the juicy tomatoes. You can serve your Cherry Tomato Couscous Salad right away at room temperature, or pop it into the fridge for thirty minutes to let the flavors meld and develop even more.
How to Serve Cherry Tomato Couscous Salad
Garnishes
A handful of extra fresh herbs—think more basil or a bit of dill—makes this salad look and taste spectacular. You can also scatter a few more crumbles of feta on top for a finishing touch. For added texture and a pop of color, try a sprinkle of toasted pine nuts or a light drizzle of good olive oil. These little extras bring out the best in this salad.
Side Dishes
Cherry Tomato Couscous Salad pairs beautifully with all sorts of mains. It’s fantastic beside grilled chicken, fish, or lamb, and it makes a lovely partner for falafel or roasted veggie platters. You can also serve it alongside a mezze spread with warm pita, hummus, and olives for a truly Mediterranean feast.
Creative Ways to Present
For a fun twist, serve the salad in individual jars or small glasses for picnics and parties—it looks adorable and is ready to grab and go. You can also spoon it onto a bed of arugula or baby spinach for a heartier lunch. If you’re feeling adventurous, stuff it inside halved bell peppers or large tomatoes for an impressive, edible vessel. Cherry Tomato Couscous Salad always shines at potlucks and buffets!
Make Ahead and Storage
Storing Leftovers
Leftover Cherry Tomato Couscous Salad keeps really well in the fridge. Scoop any extras into an airtight container and refrigerate for up to three days. The flavors meld even more over time, making it a fantastic make-ahead option for busy weeks or meal prepping. Just give the salad a quick toss before serving to redistribute any dressing that may have settled.
Freezing
While freezing isn’t generally recommended for this style of salad (the tomatoes and herbs can lose their lovely texture), you can freeze cooked, undressed couscous if you want to get a head start. Simply thaw and fluff before assembling with the fresh add-ins.
Reheating
This salad is meant to be served chilled or at room temperature, so no reheating is necessary. If you prefer it a bit warmer, just let it sit out for 20 minutes before serving, or zap the couscous (before combining with veggies and herbs) in the microwave until it’s slightly warm.
FAQs
Can I use regular couscous instead of pearl couscous?
Absolutely! Traditional couscous will work in a pinch, though you’ll get a slightly different texture. Pearl couscous has a chewier, more substantial bite, but both varieties taste fantastic coated in the vinaigrette and mingled with tomatoes.
Is Cherry Tomato Couscous Salad gluten-free?
Pearl couscous is made from wheat and isn’t gluten-free, but you can easily use cooked quinoa, millet, or a gluten-free couscous substitute for a similar effect. Adjust the cooking method per your alternative grain of choice and proceed with the rest of the recipe as written!
What other add-ins go well with this salad?
Diced cucumber, Kalamata olives, chickpeas, or roasted red peppers are all delicious options for mixing things up. You can also toss in toasted nuts like almonds or walnuts, or even add grilled shrimp or chicken if you’d like to make it a complete meal.
How far in advance can I make Cherry Tomato Couscous Salad?
This salad shines as a make-ahead dish! Prepare it up to a day in advance and store covered in the refrigerator. The flavors meld beautifully over time, but wait to add the fresh basil and feta until just before serving for the best presentation and taste.
Does the salad need to be chilled before serving?
It’s totally up to you—Cherry Tomato Couscous Salad tastes lovely served right away at room temperature, but chilling it for 30 minutes gives the flavors time to develop even further. During the summer, a cold bowl is extra refreshing!
Final Thoughts
This Cherry Tomato Couscous Salad is bursting with all the things we love about easy, joyful cooking: fresh produce, bold flavor, and stress-free prep. Whether you’re looking for a crowd-pleaser for your next gathering or just want an elevated weeknight side, I can’t recommend this dish enough. Give it a try and let it brighten up your table!
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Cherry Tomato Couscous Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This refreshing Cherry Tomato Couscous Salad is a delightful blend of pearl couscous, fresh cherry tomatoes, herbs, and a tangy dressing, topped with optional feta cheese. It’s a perfect side dish for any occasion, bursting with Mediterranean flavors.
Ingredients
Pearl Couscous:
1 cup
Water or Vegetable Broth:
1 1/4 cups
Cherry Tomatoes, halved:
1 pint
Fresh Basil, chopped:
1/4 cup
Fresh Parsley, chopped:
2 tablespoons
Olive Oil:
2 tablespoons
Red Wine Vinegar:
1 tablespoon
Dijon Mustard:
1 teaspoon
Garlic, minced:
1 clove
Salt:
1/4 teaspoon
Black Pepper:
1/4 teaspoon
Feta Cheese, crumbled (optional):
1/4 cup
Instructions
- Cook Couscous: In a medium saucepan, bring water or broth to a boil. Add couscous, reduce heat, cover, and simmer for about 8–10 minutes until tender. Fluff with a fork and let cool.
- Make Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Combine Ingredients: In a large bowl, mix couscous, cherry tomatoes, basil, and parsley. Pour dressing over the salad and toss gently.
- Finish and Serve: Top with feta cheese if desired. Serve immediately or chill for 30 minutes for flavors to meld.
Notes
- This salad can be made a day ahead and refrigerated.
- Customize by adding cucumber, chickpeas, or olives for extra variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
