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Tomato couscous salad recipe

Tomato couscous salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Couscous salad

A perfect summer salad, couscous, tomatoes, basil and feta cheese are tossed together with balsamic vinegar and olive oil. Add chicken to make it a filling and healthy meal.

29 people made this

IngredientsServes: 6

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 425ml chicken stock
  • 260g couscous
  • 350g chopped tomato
  • 15g sliced fresh basil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 40g crumbled feta cheese

MethodPrep:15min ›Cook:5min ›Extra time:5min soaking › Ready in:25min

  1. Mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. Add chicken stock and heat on high until simmering, about 4 minutes. Gradually stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork.
  2. Stir tomato, basil, vinegar, salt and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (16)

Delicious. Lots of flavour and very easily made. Use plenty of basil, more than it says. In fact use less couscous for the quantity of ingredients specified.-01 Aug 2016

by lutzflcat

Really good and really easy. My husband has never been crazy about couscous, but he liked this a lot. So easy and so tasty, and it really is good hot or cold. I used white balsamic vinegar, and that flavor really pops, giving you just the right amount of tartness.-04 Nov 2012

by colleen c

Easy and delicious! Used diced italian canned tomatoes in oregano, basil, lots of fresh basil from the garden and added sautéed chicken. Will definitely make this again.-15 Jul 2013


Cucumber and Tomato Couscous Salad Recipe

Couscous is a type of pasta, not a grain as some people think. It is made from semolina (a type of wheat) flour. It originated in Northern Africa but can now be found in your local grocery store.

Couscous goes well with all sorts of sauces since it absorbs the sauce and is easy to prepare.

With the exception of anything with jello in it, I don&apost think there is a salad that I don&apost love. Salads are the perfect accompaniment to a main dish but also stand well on their own. They can be light and healthy or more substantial. If you open my refrigerator, chances are you&aposll find a salad and usually it will be this cucumber and tomato couscous salad.

The best thing about this salad is that it&aposs perfect for lunch. I&aposm a substitute teacher and I frequently get called at the last minute. By the time I get my daughter ready for school and get myself ready for the day, I don&apost have time to make a big lunch. Cucumber and tomato couscous salad is loaded with fresh vegetables, feta cheese, couscous, and big mediterranean flavors. I just grab a bottle of water and this salad and my lunch is set. An added bonus that I got when I first made this was that my daughter, a very picky eater, fell in love with couscous and now eats it all the time.


Roasted Tomato Couscous Salad

Easy to make and wonderful to share. This salad starts with a prepared tomato basil couscous salad. When you add the juicy slow roasted tomato wedges, crumbled Gorgonzola, fresh basil and the tangy blueberry pomegranate vinaigrette, you make into a unique offering everyone will enjoy.

Step 1

In a bowl, toss the couscous with the vinaigrette.

Step 1 -- In a bowl, toss the couscous with the vinaigrette.

Step 2

Place couscous mixture in a serving bowl and top with the tomato and gorgonzola.

Step 2 -- Place couscous mixture in a serving bowl and top with the tomato and gorgonzola.

Step 3

Garnish with fresh basil and serve.

Step 3 -- Garnish with fresh basil and serve.

Ingredients

  • 8 oz. Sandridge® Tomato Basil Couscous
  • 2 oz. Marie’s® Blueberry Pomegranate Vinaigrette
  • 3 oz. Savor Imports® Slow Roasted Tomato Wedges
  • 12 oz. BelGioioso® Crumbled Gorgonzola
  • 1 leaf Fresh Basil Leaf, Sliced

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Spring Mediterranean Couscous Salad with Sun-dried Tomato Vinaigrette

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A bright and fresh spring mediterranean couscous salad loaded with fresh arugula, marinated artichokes, chopped walnuts, kalamata olives and topped with a homemade sun-dried tomato vinaigrette. It’s simple enough for weeknights and bagged lunches yet fancy enough for guests!

Today’s post is sponsored by California Walnuts! We’re chopping up the walnuts and tossing them into make this healthy, flavorful mediterranean couscous salad.

Welcome to the first day of spring! Today we’re celebrating with a bowl of mediterranean couscous salad and topping it with an ultra fresh and bright sun-dried tomato vinaigrette. If this doesn’t bring a little warmth into your day, I don’t know what will. To me the first day of spring means it’s officially acceptable to start bombarding you with flavorful salads. My kinda salad is one that has all the toppings and less of the leafy greens. A power packed, flavorful little number.

When it comes to salads, I have one motto. More stuff, less leaves. That means gimme the couscous, nuts, chopped veggies, olives, cheese (in fact, double it), and all the other millions of things that make salads so great. And go a little easy on the greens, wouldja? Romaine, spinach, shaved brussels sprouts are all great but you know what, they leave you hungry within the hour. So the solution? Less of the leafy little nothings and more of the filling stuff.

I’m going to be 100% honest with you, this mediterranean couscous salad is the kind of thing I make when my refrigerator is close to exploding with a million little jars of ingredients, greens that are about to wilt, and leftover grains like quinoa or couscous from last nights dinner. <– and while i’m being honest, let me also confess that this happens on the regular.

It’s very possible that this salad is quickly become my go to for all the benefits it provides. How it allows me to combine all the tablespoon capers and ¼ cup of olives leftover from ‘x’ dish that would otherwise sit there until I got around to buying more to make ‘x’ dish again. This salad is totally customizable to what you’ve got on hand. It’s taking this concept of a couscous salad with sun-dried vinaigrette and using the capers// kalamata olives// kale// arugula // feta// goat cheese// parmesan// walnuts// romaine// heirloom tomatoes // diced red onion // persian cucs// bell peppers // quinoa// couscous//wild rice and the other thousands of ingredient possibilites that would pair well with this salad and tossing it all in to make something you can enjoy while emptying out the refrigerator to make space for more important things like homemade cupcakes. I kid.

A spring inspired salad means lots of brightness and flavor. So naturally, the dressing is bright and tangy.

Let’s talk about the homemade sun-dried tomato vinaigrette for this salad. It’s sun-dried tomatoes packed in oil, white vine vinegar, a little honey, minced garlic, olive oil, salt and pepper. One other thing I like to add into this dressing – a couple tablespoons of the oil that the tomatoes are packed in. That oil has all that tomatoey goodness infused in it so adding just a couple tablespoons of it gives this dressing a nice little boost or tomato goodness. Bright, juicy tomato dressing that’s mellowed out with a little honey. My mouth waters at the though.

If you’ve never made couscous before, let me assure you it’s quite possibly the easiest thing you’ll ever do. Couscous requires a simple 1:1 ratio of cooking liquid to dry couscous. All you need to do is bring the cooking liquid, like broth or water to a boil, add the dry couscous, stir, turn off the heat and cover. Let it sit for about 10 minute then just fluff with a fork. Then just let it cool before tossing it with all the other ingredients for this mediterranean couscous salad.

You can serve this salad hot or cold. I like it somewhere in the middle at room temperature. Warm salads are not my thing, but if you’re a fan, warm the couscous or make it fresh right before serving.

I served this salad at a family dinner and it was a hit all around. With all those mediterranean tangy flavors, nutty walnuts, and bright fresh greens i’m quite certain it’ll be a hit with your bunch too!

Don’t you just love the fact that it leaves your refrigerator sparkling clean too? I think i’ll make this a routine end-of-the-week affair.


Tomato couscous salad recipe - Recipes

New Tamale Pie

The original recipes for tamale pie in this newsletter called for soy cheese. I am trying to cut down on my use of soy cheese in recipes and have found that tofu sour cream makes an excellent substitute in this recipe. I have also added some roasted red pepper and black olives for color and flavor. This version may become your new favorite! This may be made ahead of time and refrigerated until baking. It reheats well and is delicious the next day.

Preparation Time: 10 minutes
Cooking Time: 1 hour
Resting Time: 10 minutes
Servings: 4-6

5 cups frozen corn, thawed
½ cup masa flour (for tamales)
¼ cup vegetable broth
1 4 ounce can chopped green chilies
2 tablespoons chopped roasted red peppers
2 tablespoons chopped black olives
½ cup tofu sour cream (recipe in the June 2002 newsletter)
¼ teaspoon salt (optional)

Preheat oven to 350 degrees.

Place the corn, masa flour and broth in a food processor. (If you have a small processor, do this in batches.) Process until fairly smooth. Scrape into a large bowl. Add chilies, chopped peppers, olives, tofu sour cream and salt. Mix well. Turn into a casserole dish. (To prevent sticking, lightly oil the dish first with a small amount of oil on a paper towel.) Cover and bake for 1 hour. Remove from oven and let rest for about 10 minutes before serving.

Serve with salsa, enchilada sauce or guacamole to spoon over the top.

Potato Salad

This is my family's favorite potato salad. Tossing the potatoes with a bit of vinegar after cooking gives them a real burst of flavor. We think this tastes best when eaten slightly warm.

Preparation Time: 20 minutes
Cooking Time: 10-12 minutes
Resting Time: 30 minutes
Servings: 6

2 pounds Yukon Gold potatoes, peeled and chunked
3 tablespoons white wine vinegar
½ cup finely chopped celery
½ cup chopped green onions
½ cup shredded carrots (optional)

Dressing:
½ cup Tofu Mayonnaise (see Hints)
1 tablespoon prepared mustard
1 tablespoon non-dairy milk
1 tablespoon parsley flakes or chopped fresh parsley
¼ teaspoon dill weed
¼ teaspoon salt
freshly ground black pepper to taste

Place potatoes in a large pot with cold water to cover. Bring to a boil, reduce heat slightly and cook potatoes at a slow boil until just tender, about 10-12 minutes. Drain, place in a large bowl, toss with the vinegar and let rest for 30 minutes. Prepare vegetables and set aside.

Combine all ingredients for dressing in a small bowl and whisk until smooth. Set aside.

Mix vegetables into the potatoes, add dressing and toss gently to mix. Serve at once.

Hints: Use any type of mustard that you like in this recipe. I usually use yellow mustard, but Dijon also is delicious. This may be refrigerated before serving, if desired. It keeps well in the refrigerator up to 24 hours. Tofu Mayonnaise is made with a package of soft silken tofu, 1 ½ tablespoons lemon juice, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon dry mustard, ⅛ teaspoon white pepper. Place all ingredients in a food processor and process until smooth.

Fresh Tomato Wraps

My garden is filled to overflowing with fresh tomatoes of all shapes and sizes this year, so I am preparing a lot of easy recipes using these tomatoes. The best part is they don't even need cooking which is wonderful on those hot August nights.

Preparation Time: 15 minutes
Resting Time: 30 minutes
Servings: 4-6

2 cups chopped fresh tomatoes
1 15 ounce can beans, drained and rinsed
1 cup chopped avocado
½ cup chopped green onions
1 tablespoon chopped, seeded jalapeno (optional)
2 tablespoon chopped cilantro
2 tablespoons fresh lime juice
dash hot sauce
dash sea salt
4-6 fresh corn or flour tortillas
chopped lettuce for garnish

Combine first nine ingredients in a bowl and mix gently. Cover and refrigerate for 30 minutes before serving. To serve, place a line of the tomato-bean mixture down the center of a tortilla, top with some chopped lettuce and more hot sauce of you wish, roll up and eat.

Hint: Use any type of bean that you wish. I think black beans and pinto beans work best in this recipe.

Tomato Couscous Salad

Here is another fast and delicious use for summer tomatoes.

Preparation Time: 10 minutes
Resting Time: 10 minutes
Servings: 2-4

1 cup uncooked whole wheat couscous
1 ½ cups boiling water
2 tomatoes chopped
1 15 ounce can garbanzo beans, drained and rinsed
4 green onions, chopped
2 tablespoons fresh lemon juice
2 tablespoon chopped fresh basil
fresh ground pepper to taste

Place the couscous in a bowl and pour the boiling water over it. Stir, cover and let rest for 5 minutes. Transfer to a strainer to drain off any excess water. Return to bowl, add remaining ingredients and toss gently to mix. Let rest another 5 minutes to allow flavors to blend. Serve at once or refrigerate for later use.

Hint: Serve on lettuce leaves for a beautiful presentation.

Quinoa Salad with Lime-Cilantro Dressing
By Roberta Joiner

Roberta made this delicious salad during our last 10-Day McDougall Live-In Program and when I sampled it, I immediately asked if I could print the recipe in the newsletter. She says you can also make this with 4 cups of any leftover grain that you have instead of the quinoa, if you wish

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Resting Time: 20 minutes
Servings: 8

2 cups uncooked quinoa
4 cups water
8 dried apricots, finely diced
¼ cup chopped sun-dried tomatoes
2 ears of corn, cut off cob
6 small green onions, sliced in rounds
2 tomatoes, diced
1 cucumber, diced
½ cup finely diced colored bell peppers
1 can artichoke hearts or bottoms, drained and chopped (reserve 2 bottoms for the dressing recipe below)
¼ cup toasted slivered almonds
1 avocado, chopped

Toast the quinoa in a dry skillet for a few minutes. Add boiling water, apricots and sun-dried tomatoes. Cover and cook over low heat for 15 minutes. Add the corn kernels and let rest for 10 minutes. Transfer to a fine mesh strainer and allow to rest for another 10 minutes so it is well drained. Transfer to a large bowl. Add the remaining ingredients and mix well.

Dressing:
2 artichoke hearts or bottoms, chopped
1 bunch cilantro, rinsed well, stems removed
4 stems basil, rinsed, stems removed (optional)
1 tablespoon honey or Agave nectar
½ cup rice vinegar
¼ cup red wine vinegar
juice of 3-4 limes

Place all dressing ingredients into a food processor or blender and process until well mixed. Taste and adjust seasonings as desired, adding salt to taste (optional). Toss with the quinoa mixture and serve. The grains will absorb some of the tartness of the dressing, and it will seem milder when served with the grains.

I have had several requests for tamales lately and although this recipe takes quite a bit of time to prepare, the results are well worth it. The masa filling is nice and moist because of the mashed potatoes used in the dough. The idea for using mashed potatoes in the dough came from one of the chefs years ago on one of our McDougall Adventure trips to Costa Rica where every morning for breakfast they served us tamales wrapped in banana leaves. If you prepare this recipe with friends, it will seem to take much less time. It also makes a lot of tamales, but they may be frozen for later use if you can't eat them all in one week.

Preparation Time: 2 hours
Cooking Time: 1 hour
Servings: Makes 40-50 tamales

Wrap:
Banana leaves or corn husks (see hint below)

Filling:
¼ cup vegetable broth
1 small onion, finely chopped
½ teaspoon minced fresh garlic
1 15 ounce can black beans, drained and rinsed
½ cup roasted red pepper, chopped
1 small fresh jalapeno, seeded and chopped (optional)

Dough:
5 cups fine masa flour, plus extra for kneading as necessary
4 cups room temperature water
6 cups mashed potatoes
½ teaspoon salt
several twists freshly ground black pepper

Thaw the banana leaves or soak the corn husks in warm water until soft. (Separate the husks to make softening easier.) Rinse both to make sure they are clean.

Place the vegetable broth in a medium non-stick skillet. Add the onion and garlic and cook, stirring occasionally for 4-5 minutes, until softened. Add the remaining filling ingredients and cook over low heat for an additional 5 minutes. Remove from heat and set aside.

Place the 5 cups of masa flour in a large bowl. Add the water and mix with a spoon until it sticks together and starts to come away from the sides of the bowl. Sprinkle a couple of tablespoons of the extra masa flour on your work surface. Remove dough from bowl, place it on the masa flour and knead for 10 minutes, until the dough is smooth and stretchy, adding more masa flour as necessary to keep it from sticking to your work surface. Place the ball of dough in a very large clean bowl. Add the mashed potatoes and mix together well using your hands. Season with salt and pepper.

Cut the banana leave into pieces approximately 7-8 inches by 12-14 inches. Keep the corn husks covered with a damp paper towel until ready to fill.

Spread ⅛ to ¼ cup of the potoato-masa mixture in the center of either the banana leaf or corn husk. Make a small indentation in the center of the mixture and fill with 1-2 teaspoons of the filling mixture. Fold the wrapper over lengthwise to cover the masa mixture and fold again lengthwise. Fold both ends under and set aside with the folded ends down. The filling should be completely enclosed. If your corn husks are on the small side, tie the ends instead of folding under. Repeat until all the mixture is used. Put the completed tamales under damp paper towels until all are assembled.

Arrange the tamales in loose layers in a steamer. Steam over boiling water for 1 hour, adding more water as necessary. (If you steam them in a single layer in batches, they will only take about 30 minutes to cook.)

To serve, remove the wrapper and discard. Serve with enchilada sauce or salsa to spoon over the top.

Hints: Dried corn husks are sold in the specialty food section of most supermarkets. If you can't find them, check with your local Mexican market. Banana leaves can usually be found frozen in most Mexican markets. Banana leaves are much larger than corn husks so they hold a greater amount of the dough and filling. Masa flour is also sold in Mexican markets, although some supermarkets do carry it. The filling put into the dough is entirely optional, tamales are delicious just plain. Or instead of the filling given here, try them filled with mango salsa, mashed pinto or black beans, or seasoned rice and vegetables.

Curried Mushrooms and Chickpeas
By Greta Weingast

This is a favorite of mine since I love garbanzo beans (chickpeas). It is very similar to a wonderful garbanzo bean dish that we enjoyed on the McDougall Adventure trip to Costa Rica this summer.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 8

½ cup water
2 large onions, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
¼ teaspoon ground cayenne
1 tablespoon fresh ginger grated, or 2 teaspoons ground ginger
½ teaspoon salt (optional)
1 ½ pounds cremini mushrooms (or white), sliced
1 28-ounce can crushed tomatoes
1 15-ounce can garbanzo beans, drained

Heat the water in a large pot over medium high heat. Add the chopped onion, cover and cook until soft, about 5 minutes. Add the turmeric, coriander, cayenne, ginger and salt. Cook for 2 minutes stirring occasionally.

Add the mushrooms, cover and continue to cook for about 5 minutes, stirring occasionally until "saucy".

Add the tomatoes and garbanzo beans, cover and cook 30 minutes until the mushrooms are tender and the flavors are well blended.

Serve over couscous, baked potatoes or rice.

Summer Salads Remembered

Try these wonderful, easy summer salads from previous newsletters:


Related Video

This is a standard at our house and always loved by all. However, I do substitute Israeli couscous instead of regular. In fact I never use regular because I like the israeli so much better. Frequently I will use whole wheat Israeli couscous which is also great.

This is a great recipe to have in your pocket. It's one of those recipes that works with so many things. I'm sure it's great as written, but I added quite a bit to mine. I had a big crowd so I more or less tripled it. Using vegetable stock for the couscous, I added a cucumber, a bunch of chopped parsley and a small bunch of mint. I also added some chopped feta and the juice of one lemon. It was a huge hit and the only thing on the table with no leftovers! I'll make this again and again - or some variation of it!

This recipe was so savory, quick and healthy. I'll definitely repeat with additional adjustments. Initially, I soaked the couscous in vegetable broth, tried the vinegar on a bit before deciding not to use any at all (it takes away from the light and fresh feel of the salad), used extra crushed pepper (i'm a spicy senorita) and settled for some large tomatos. It was much better without the tomatos, but suspect it was the type of tomato I used that didn't jive.

My go to summer salad recipe. I always reduce the olive oil to 1/3 cup and I up the vinegar. I also use a white balsamic so it doesn't make it that unappetizing color. Definitely add some fresh mozzarella to it!

What a great recipe. So light and healthy. I used some lemon juice and zest along with grape tomatoes halved as some suggested. Next time will do it with chicken and blue cheese crumbles!

I love this salad especially in the summer because it is delicious and easy to make. I reduce the vinegar to 1/8 cup and sometimes substitute flavored vinegars such as tomato, black currant, etc.. I also use different broths depending on what is fresh in the fridge.

Served this last night with the Crunchy string bean salad with red onion and proscuitto and chicken al mattone last night to rave reviews. It was even better for lunch today.

I LOVE this salad. I've made it many times for family and potlucks. I always get raves. It's so simple to make and tastes better the second day (but it rarely lasts that long) I usually decrease the oil a bit but keep the vinegar the same- the flavour is delicious!

Very nice followed the recipe, but also made the lemon juice and cucumber additions like some others. A nice salad to welcome SPRING.

Pretty good salad. I used sun dried tomatoes instead of cherry or grape tomatoes, and added some feta. Not really a winter salad, but it's not like the ingredients are seasonal so it still works.

Pretty good summer side salad, and healthier than mayonnaise-based pasta and potato sides. I took the advice of others and substituted lemon juice for half of the balsamic and it was still a bit vinegary for my taste. However, it was still a nice pairing with falafel, red pepper hummus, and tzatziki on a warm spring evening.

A great salad I've been making for years. I add grilled chicken, cucumber and kidney beans to make it into a well- balanced and healthy meal and sprinkle some crumbled blue cheese on top when serving.

I'm always looking for interesting side dishes, and this one is great. Made the recipe just the way it is written. A good dish to make ahead.

This recipe got favorable reviews at my July 4th BBQ. I used a few of the suggestions, including using 1/2 balamic vinegar and 1/2 lemon juice and adding a diced cucumber. I also used grape tomoatoes which I cut in half instead of diced seeded plum tomatoe. I think it made for a prettier presentation. I think it was better the second day.

I made this salad for a department picnic and it was a big hit. However, like another reviewer here, I didn't like the combination of the vinegar and the onions. It's overwhelming and bitter. Next time I'll leave out the green onions. Oh, I also added in diced cucumber which I thought fit perfectly.

Very good, very easy. I followed the recomendations about more lemon and less oil. I mixed everything just an hour before serving, but it was still tasty the next day too.

Great dish. I added cubed cucumbers, fresh mint, and fresh lemon juice. a real winner.

I'm always looking for easy summer salads to add to my rotation. This met all my criteria: easy, flavorful, and light. I halved the oil/balsamic mixture and added some crushed garlic. The only thing Iɽ do differently is increase the balsamic vinegar.

I love this recipe! It's fast, delicious, and light. It's also very good with feta cheese sprinkled on top.

Delicious, fast and easy. Left overs the next day were great.

I added pine nuts, put in less balsamic than the recipe called for and took the advice of another entry and used a little lemon juice.

I've made this multiple times, and it's a great quick side dish. Also keeps great in the refridgerator it's even better the next day.

I made this for a friend's housewarming BBQ and it disappeared very quickly! The tastes complemented each other very well and it was very easy to make. Perfect for a summer get-together!

not wild about this one. Both my husband and I thought it was just too vinegary tasting. I followed the recipe exactly this time but next time I would cut the balsamic at least in half and maybe sub lemon juice for some of it.

This was very easy and really good! Made this for our BBQ this past weekend, and everyone loved it.


Tomato And Couscous Salad Recipe

The combination of lemon juice, olive oil and tomatoes evokes the classic Mediterranean flavours of your favourite holiday dish - and you can enjoy it in the comfort of your own back garden.

This simple salad contains few ingredients but it’s delicious flavours come from the ripeness of the tomatoes and the quality of the olive oil.

When using such simple ingredients, quality is key. Spending more on a well balanced olive oil will provide a more punchier flavor with less, so you’re saving money in the long run. For tomatoes, look for the juiciest on offer in your local store or supermarket.

Your choice of couscous will dictate the texture of the salad. A toasted couscous will give the dish a slight nutty texture, while giant couscous will surround the ingredients with a soft base.

With no more than 311 calories, depending on your serving size, this salad would make a delicious lunch option or could be served alongside a juicy cut of meat or fish.


Preparation

Step 1

Cook Israeli couscous according to package directions toss with 2 Tbsp. oil. Meanwhile, prepare grilled tomatoes.

Step 2

Brush radicchio with oil grill over high heat, turning occasionally, until lightly charred, 5–8 minutes. Let cool coarsely chop. Toss with tomatoes, onion, and couscous season with salt and pepper. Serve topped with ricotta, almonds, and parsley and oregano leaves.

How would you rate Israeli Couscous and Tomato Salad?

This recipe is so good! I sub all kinds of nuts and it always comes out great!

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Ingredients and shopping tips

Pearl couscous, also known as Israeli couscous, giant couscous, or ptitim, is a type of small, round pasta made of semolina flour and water. You can typically find it on shelves near the rice and other grains.

As you might expect, it’s larger than regular couscous, with a slightly chewy texture. Much like its smaller cousin, pearl couscous cooks quickly in water, but the traditional step of toasting it in a bit of olive oil first adds an irresistible extra layer of flavor.

Here’s everything else you will need to make this easy side:

  • Cucumbers. Buy an English or several small Persian cucumbers if you can the lower water content in these varieties is well-suited to salads like this, and saves you the trouble of scooping out the seeds.
  • Tomatoes. I love the ease of using cherry or grape tomatoes, but you can certainly buy larger tomatoes and cut them into quarters or slices.
  • Red onion. A little goes a long way!
  • Feta. The creaminess can’t be beat! I often buy it pre-crumbled to save time.
  • Pine nuts. An optional but very nice addition.
  • Fresh parsley or mint.
  • For the dressing: garlic, lemon juice, olive oil, red wine vinegar, dried oregano, salt, and pepper.

After cooking the couscous, allow it to cool slightly before adding the veggies. Meanwhile, mix up the dressing in a small jar or liquid measuring cup.

Then it’s a simple matter of combining everything, giving it one more toss, and serving it up!


Spode Italian Blue

Roast Veg & Mozzarella Salad
Anyway enough prevaricating and on with the recipe. Oh and just in case you are wondering, my gorgeous bowls are Spode from the Italian Blue collection.

It's the 200th anniversary of the design, so they kindly sent me some pieces from the collection to celebrate. They didn't ask for a review, just to mention where they're from if I was asked and I thought you might be interested.

They have some rather good reductions on their seconds page. I'm very very tempted! I already have one of their salad bowls which is rather gorgeous.



Comments:

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  3. Egomas

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