If you’re looking for a dish that sings of summer, look no further than Cherry Tomato Couscous Salad. This colorful, zesty salad is bursting with juicy cherry tomatoes, fluffy pearl couscous, and fresh herbs, all brought together with a bright, tangy dressing. It’s a recipe that’s both vibrant and comforting, perfect for sunny picnics, quick lunches, or as a crowd-pleasing side at your next gathering. Every bite of Cherry Tomato Couscous Salad captures the essence of Mediterranean flavors and is guaranteed to bring a burst of joy to your table!
Ingredients You’ll Need
The beauty of this salad lies in its simplicity—each ingredient plays an important role, contributing to the taste, texture, or pop of color that makes Cherry Tomato Couscous Salad so irresistible. Gather these basics and you’re halfway to a fresh, delicious meal.
- Pearl (Israeli) couscous: These tender, chewy pearls soak up flavor and provide a satisfying base for the salad.
- Water or vegetable broth: Cooking couscous in broth adds a subtle depth of flavor, but water works beautifully if that’s what you have.
- Cherry tomatoes: Halved cherry tomatoes give bursts of juicy sweetness and vibrant color throughout the salad.
- Red onion: Finely chopped for a mild, tangy crunch that balances the sweetness of the tomatoes.
- Fresh parsley: Chopped parsley adds a fresh, grassy note and a lovely green hue.
- Fresh basil: Basil brings a sweet, peppery aroma that elevates the Mediterranean vibe.
- Olive oil: A drizzle of good olive oil ties everything together for a silky, rich texture.
- Lemon juice: Fresh lemon juice gives the salad its bright, zippy finish.
- Red wine vinegar: Just a splash for that extra tang and complexity.
- Salt and black pepper: Essential for seasoning and making all the flavors pop.
- Crumbled feta cheese (optional): Feta adds a creamy, salty finish that’s simply delightful.
How to Make Cherry Tomato Couscous Salad
Step 1: Cook the Couscous
Begin by bringing your water or vegetable broth to a boil in a medium saucepan. Add the pearl couscous, give it a quick stir, then reduce the heat to low. Cover the pan and let it simmer for 10 to 12 minutes, or until the couscous is tender and the liquid has been absorbed. Fluff it gently with a fork and let it cool slightly—you want it warm but not piping hot when you mix in the other ingredients.
Step 2: Prep the Vegetables and Herbs
While the couscous is cooking, halve your cherry tomatoes, finely chop the red onion, and gather fresh parsley and basil. Taking a few moments to prep these ingredients ensures every bite of Cherry Tomato Couscous Salad is loaded with freshness, crunch, and color.
Step 3: Mix the Salad
In a large mixing bowl, combine the cooked couscous, cherry tomatoes, red onion, parsley, and basil. Give it a gentle toss to distribute the ingredients evenly and admire the array of colors coming together—it’s already starting to look like summer in a bowl!
Step 4: Whisk the Dressing
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper. This simple dressing is what brings the Cherry Tomato Couscous Salad to life, coating every grain and vegetable with zesty, tangy flavor.
Step 5: Combine and Chill
Pour the dressing over the salad and toss gently, making sure the couscous and veggies are evenly coated. If you’re using feta cheese, sprinkle it on top for a creamy, salty finish. Let the salad chill in the fridge for 15 to 20 minutes, or serve it at room temperature. The brief rest lets the flavors mingle and deepen—totally worth the wait!
How to Serve Cherry Tomato Couscous Salad
Garnishes
Add a flourish of extra chopped basil or parsley right before serving for a fresh pop of green. If you’re feeling fancy, a sprinkle of lemon zest or a few toasted pine nuts can add a touch of elegance and crunch to your Cherry Tomato Couscous Salad.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or even falafel. For a heartier meal, serve alongside warm pita bread, hummus, or a platter of marinated olives. It’s the kind of dish that fits in beautifully with almost any Mediterranean-inspired spread.
Creative Ways to Present
For a playful presentation, serve Cherry Tomato Couscous Salad in individual jars or cups at picnics or parties. It also makes a stunning base for a salad bar—just set out bowls of extra toppings like roasted chickpeas, avocado slices, or sun-dried tomatoes for guests to customize their own bowls.
Make Ahead and Storage
Storing Leftovers
Leftover Cherry Tomato Couscous Salad keeps well in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making it just as tasty (if not more) the next day—ideal for meal prep or easy grab-and-go lunches.
Freezing
While couscous itself can freeze, fresh tomatoes and herbs lose their texture after thawing, so freezing the assembled salad isn’t recommended. If you’d like to prep ahead, freeze just the cooked couscous and add the fresh veggies and dressing when ready to serve.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If you prefer a slightly warmer salad, just let it sit out until it reaches your desired temperature before serving.
FAQs
Can I make Cherry Tomato Couscous Salad vegan?
Absolutely! Simply skip the feta cheese or use your favorite plant-based alternative. The salad is naturally vegetarian and absolutely delicious on its own.
What can I use instead of pearl couscous?
If you don’t have pearl couscous, you can substitute with orzo pasta, cooked quinoa, or even regular couscous. Each option will give a slightly different texture but will still create a wonderful salad.
How far ahead can I prepare Cherry Tomato Couscous Salad?
You can make this salad up to 24 hours in advance. In fact, letting it chill overnight allows the flavors to meld beautifully. Just wait to add the feta and fresh herbs until right before serving for maximum freshness.
Do I have to chill the salad before serving?
Chilling is recommended but not required. A short rest in the fridge helps the flavors come together, but Cherry Tomato Couscous Salad is equally delicious served at room temperature for a more relaxed, picnic-style vibe.
Can I add protein to make it a meal?
Definitely! Toss in some grilled chicken, canned chickpeas, or even shrimp to turn this salad into a hearty, complete meal. It’s versatile enough to welcome whatever you have on hand.
Final Thoughts
If you’re craving a dish that’s bright, fresh, and bursting with flavor, you simply have to give Cherry Tomato Couscous Salad a try. It’s the kind of recipe that feels like a celebration every time you serve it—easy to make, endlessly adaptable, and always a crowd-pleaser. Grab some cherry tomatoes and couscous and let this salad bring a little sunshine to your table!
Print
Cherry Tomato Couscous Salad Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and refreshing Cherry Tomato Couscous Salad featuring tender Israeli couscous tossed with fresh cherry tomatoes, red onion, herbs, and a zesty lemon vinaigrette, topped with optional crumbled feta cheese. Perfect as a summer side dish or an easy, make-ahead meal.
Ingredients
Couscous
- 1 cup pearl (Israeli) couscous
- 1 1/4 cups water or vegetable broth
Salad
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 cup crumbled feta cheese (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- Salt and black pepper to taste
Instructions
- Cook the Couscous: In a medium saucepan, bring the water or vegetable broth to a boil. Add the pearl couscous, reduce the heat to low, cover the pan, and simmer for 10–12 minutes until the couscous is tender and the liquid is absorbed. Remove from heat and fluff the couscous with a fork. Allow it to cool slightly.
- Prepare the Salad Ingredients: In a large mixing bowl, combine the cooled couscous with the halved cherry tomatoes, finely chopped red onion, fresh parsley, and basil. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper until emulsified and well combined.
- Toss the Salad: Pour the dressing over the couscous mixture and toss gently to coat all ingredients evenly. If using, sprinkle the crumbled feta cheese on top.
- Serve: Chill the salad in the refrigerator for 15–20 minutes to allow flavors to meld, or serve immediately at room temperature. Enjoy as a refreshing side dish or light main meal.
Notes
- This salad is ideal for picnics and meal prep as it can be served cold or at room temperature.
- You can substitute couscous with quinoa or orzo to suit your preference.
- For added protein and a heartier meal, mix in chickpeas or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
