Every time I make this couscous with tomatoes, I’m transported straight to a Mediterranean seaside café, where simple ingredients sing with bold flavor. It’s a dish that balances rustic charm and professional technique, with pearl couscous soaking up the juices like a perfectly tuned sponge.
What I love most is how seamlessly it pairs with Hibachi Salmon and Pumpkin Alfredo Pasta—the acidity of the tomatoes cutting through richer flavors like a well-crafted wine pairing. The toasted couscous brings a nutty warmth that reminds me of exploring souks in Marrakech, where spices and grains collide in every corner.
This recipe invites you to play: swap in heirloom tomatoes, add a drizzle of basil oil, or stir in feta for a Greek twist. It’s casual enough for a weeknight but plated with finesse, it could easily headline a dinner party with global flair.
What Makes This Recipe Special?
- I first made this after tasting a similar dish at a street market in southern Spain; it sparked my love for layering simple ingredients into something unforgettable.
- It’s become my go-to summer side because it’s quick, adaptable, and somehow feels elegant even when tossed together last-minute.
- I’ve discovered it pairs beautifully with everything from grilled fish to creamy pastas—especially Hibachi Salmon and Pumpkin Alfredo Pasta—for a balanced, flavor-packed plate.
- Over time, I started toasting the couscous before cooking, which adds a subtle depth I didn’t know I was missing until I tried it.
- Honestly, it’s been a secret weapon for light meals when I’m watching calories but still want satisfying texture and flavor.
Couscous With Tomatoes Recipe
Equipment
- Large mixing bowl
- Medium saucepan
- Whisk
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 tbsp fresh lemon juice, plus more to taste
- 2 Persian cucumbers, thinly sliced
- 2 cups cherry tomatoes, half for roasting, half raw
- ¼ cup fresh basil leaves, plus more for garnish
- 1 garlic clove, minced
- ⅓ cup crumbled feta cheese
- Freshly ground black pepper
- Leaves from 6 sprigs fresh thyme, plus more for garnish
- 1 tbsp extra-virgin olive oil plus more for drizzle
- cup dry Israeli couscous
- 1½ cups roasted chickpeas
- ¼ tsp sea salt, plus more to taste
Instructions
- Roast 2 cups of the cherry tomatoes using your preferred method; these can be prepared in advance and kept in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes, then drain and let it cool.
- In the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, thyme leaves, salt, and a few grinds of black pepper.
- Add the cooled couscous to the bowl and toss to coat.
- Slice the remaining raw cherry tomatoes in half and add them along with the roasted tomatoes, chickpeas, basil, cucumbers, and feta.
- Finish with extra thyme, basil, and a generous drizzle of olive oil.
- Taste and adjust seasoning, then serve.
Notes
- Swap regular couscous for pearl couscous for a chewier texture.
- Try adding pine nuts or toasted almonds for crunch.
- Use mint instead of basil for a different fresh herbal flavor.
| Nutrition | Value |
| Calories | 360kcal |
| Carbohydrates | 42g |
| Fibre | 8g |
| Fat | 16g |
| Protein | 13g |
| Cholesterol | 15g |
