Enjoy a burst of freshness with our Tomato Basil Couscous Salad, mixing pearl couscous with ripe tomatoes, fragrant basil, and crisp almonds, drizzled in rich balsamic glaze.
Tomato + Basil + Balsamic… I could just leave it at that, right?
There are few combinations on this planet that are more delicious than this holy trifecta.
There are certain times of the year when I start craving fresh. I can’t handle any more potatoes right now. I need tomatoes and basil!
Table of Contents
Reasons to Love This Couscous Salad
- Packed with nutrients from fresh vegetables and whole grains, tomato couscous salad is a guilt-free dish.
- This dish is easily adaptable. You can serve it as a main dish, a side dish, or a light lunch.
- Leftovers keep well in the fridge, maintaining flavor and freshness for several days, ideal for meal prep.
Recipe Ingredients
- Cherry Tomatoes: Bursting with a juicy, sweet flavor, cherry tomatoes add a bright, acidic contrast to the mild couscous.
- Basil: Fresh basil introduces a fragrant, slightly sweet, and peppery taste that adds a fresh, aromatic lift.
- Balsamic Glaze: Balsamic Glaze adds a rich, sweet, and tangy depth to the salad. You can also make your own using my Tomato, Basil and Balsamic Chicken recipe.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Enhance your Tomato Couscous Salad with fresh herbs like mint or parsley for a refreshing touch. Add creaminess with vegan feta cheese or avocado slices. For added flavor, sprinkle with toasted sesame seeds or drizzle extra balsamic reduction. For a zesty finish, squeeze fresh lemon juice over the top and sprinkle with grated Parmesan cheese.
- Vinegar Swap: Substitute balsamic glaze with a reduction of red wine vinegar mixed with a touch of honey to maintain the sweet and tangy balance of the salad. Alternatively, you can use balsamic vinegar reduced with a bit of honey.
How to Make Tomato Basil Couscous Salad
Step #1: Cook the couscous according to package directions.
Step #2: Meanwhile, whisk the oil, salt, pepper, garlic powder, and lemon peel together in the bottom of a large bowl. Add the tomatoes and toss well.
Step #3: Once the couscous has finished cooking, rinse with cold water and set aside to cool to room temperature.
Step #4: When cool, add the couscous and nuts to the bowl and toss well to coat. Fold in the basil and drizzle the balsamic glaze over the top.
Expert Tips
- Enhance Tomato Flavor: For a more intense tomato flavor, consider roasting the cherry tomatoes briefly before adding them to the salad. This can deepen their sweetness and richness.
- Proper Cooling Technique: Spread the cooked couscous on a baking sheet in a single layer to cool faster and more evenly, preventing it from clumping together. You can also fluff it with a fork. This will help to separate the grains, preventing clumps and ensuring a light, airy texture in your salad.
Frequently Asked Questions
To diversify the texture and flavor, you can include diced cucumbers, red bell peppers, spinach, or kalamata olives.
For additional protein, consider adding chickpeas, grilled chicken, or tofu. These ingredients complement the flavors of the salad and make it a more filling meal.
Storage Info
Store your Pearl Couscous Salad in an airtight container in the refrigerator for up to 3 days for optimal freshness. This salad is best enjoyed cold or at room temperature.
More Delicious Recipes That You’ll Love
Tomato Basil Couscous Salad Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 cup uncooked pearl couscous
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried lemon peel
- 2 cups halved cherry tomatoes
- 1/4 cup roughly chopped raw walnuts
- 1/4 cup roughly chopped raw almonds
- 2 tablespoons chiffonade of basil - basil leaves sliced thin
- 2 tablespoons balsamic glaze*
Instructions
- Cook the couscous according to package directions.
- Meanwhile, whisk the oil, salt, pepper, garlic powder, and lemon peel together in the bottom of a large bowl. Add the tomatoes and toss well.
- Once the couscous has finished cooking, rinse with cold water and set aside to cool to room temperature.
- When cool, add the couscous and nuts to the bowl and toss well to coat. Fold in the basil and drizzle the balsamic glaze over the top.
NOTES
Nutrition
I’ve been making this recipe for years and my family loves it. It’s a great summer side dish!
Great salad! tried it for my big greek family, they all loved including my GSP Levi