Indulge in a symphony of flavors with this tantalizing Raw and Cooked Tomato and Herb Salad with Couscous. This vibrant dish features a delightful blend of fresh, raw tomatoes, bursting with juicy sweetness, and roasted tomatoes, caramelized to perfection for a smoky richness. The addition of aromatic herbs like basil, parsley, and mint infuses each bite with a refreshing burst of flavor. Served atop a bed of fluffy couscous, this salad becomes a satisfying and wholesome meal. Experience the perfect balance of textures and tastes in every spoonful.
This comprehensive guide provides two variations of the salad – a raw version for those who prefer the crispness of fresh vegetables and a cooked version for those who enjoy the depth of roasted flavors. Both variations offer a unique culinary journey, allowing you to explore the versatility of this dish. Whether you're looking for a light and refreshing lunch or a flavorful side to accompany your main course, this Raw and Cooked Tomato and Herb Salad with Couscous is sure to impress.
OUR FAVORITE LEMON HERB COUSCOUS SALAD
We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes approximately 8 (1 cup) servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
- Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg
RAW AND COOKED TOMATO AND HERB SALAD WITH COUSCOUS
This is an adaptation of a recipe from Yotam Ottlenghi's cookbook "Plenty." I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes coat the couscous and add depth to the overall flavor of the dish.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h45m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment. Place the couscous in a microwave-safe bowl and add salt to taste (about 1/2 teaspoon) and 2 teaspoons of the olive oil. Toss together. Cover by 1/2 inch with hot or boiling water. Cover the bowl tightly and let sit 30 minutes, or until all of the water has been absorbed. Fluff with forks and transfer to a large bowl. If you want the couscous to be really fluffy, once it has absorbed the water, cover the bowl with a plate and microwave for 3 minutes. Remove the bowl from the microwave carefully (it will be hot) and carefully remove the plate. Allow to cool slightly. Add the cooked Israeli couscous or sorghum.
- Meanwhile, core the plum tomatoes, quarter lengthwise and toss with 1 teaspoon of the olive oil and salt and pepper to taste. Place on the baking sheet in a single layer and place in the oven. Roast 30 minutes and remove from the heat. Allow to cool. Pull off the skins from the wedges (they will be loose and will come off in the salad if you don't do this now) and toss, along with any juice from the baking sheet, with the couscous. The tomatoes will break down and clump with the couscous. Add the chopped herbs.
- Dice the heirloom tomatoes and place in a bowl. Add salt and pepper to taste, the garlic, balsamic vinegar, sherry vinegar, and remaining olive oil and toss together. Add to the couscous and combine well. Mound onto a platter, garnish with basil leaves and cherry tomatoes, and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 2 grams
TOMATO COUSCOUS SALAD
Steps:
- Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
- In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
- Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
- In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
- Serve warm or at room temperature.
CHERRY TOMATO COUSCOUS SALAD
This fresh mediterranean couscous salad recipe is packed with raw & roasted cherry tomatoes, feta, chickpeas & herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.
Provided by Jeanine Donofrio
Categories Salad
Number Of Ingredients 11
Steps:
- Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Provided by Genevieve Ko
Categories dinner, lunch, grains and rice, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Divide among dishes and top with the remaining feta and the celery or chile, if using.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- For the best flavor, use ripe, juicy tomatoes.
- If you don't have fresh herbs, you can use dried herbs. Just use about 1/3 of the amount called for in the recipe.
- If you don't have a food processor, you can chop the tomatoes and herbs by hand. Just make sure to chop them finely.
- Be careful not to overcook the couscous. It should be cooked through, but still have a slight bite to it.
- Serve the salad immediately, or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
This raw and cooked tomato and herb salad with couscous is a refreshing and flavorful side dish that is perfect for summer gatherings. It is also a great way to use up leftover tomatoes and herbs. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next party or potluck.
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