Heirloom Tomato Salad with Pearl Couscous

Heirloom Tomato Salad with Pearl Couscous

13
arrdub 2

"This cold vegetarian salad features mixed heirloom tomatoes with Mediterranean flavors and pearl couscous. This summer dish that has been a big hit with my family!"

Ingredients

1 h 30 m servings 249 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the vegetable stock to a simmer in a saucepan over medium heat. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the couscous and cook and stir until golden brown, about 10 minutes. Stir the toasted couscous into the hot vegetable stock and return to a simmer. Cover and cook until the stock has been absorbed into the couscous, about 15 minutes. Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature.
  2. Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped. Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice. Stir until evenly combined.
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Reviews

13
  1. 21 Ratings

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This recipe is fantastic! My husband and I had it for dinner tonight and it became an instant favorite. I omitted the olives, but other than that I followed the recipe exactly. Arrdub hit the na...

This was a great dish and even better the next day for lunch. I did a few things differently based on what I had on hand. Left out the heirloom tomatoes and just used cherry, vidalia onion for t...

Delicious. I used dried basil, time and oregano and it still turned out well. I'd recommend less olive oil in the recipe, or more couscous - it ends up being a little oily. Still delicious!