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Heirloom Tomato Salad with Pearl Couscous

Heirloom Tomato Salad with Pearl Couscous

Name: Heirloom Tomato Salad with Pearl Couscous
Prep time: 35 min
Cook time: 25 min
Total time: 90 min
Yield: 10 servings
Ingredients: 2 cups vegetable stock; 1 tablespoon extra-virgin olive oil; 1 cup pearl (Israeli) couscous; ½ cup packed fresh basil leaves; ¼ cup flat-leaf parsley leaves; 1 clove garlic, crushed; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh thyme; ½ cup pitted green olives; 4 heirloom tomatoes, quartered; 15 cherry tomatoes, quartered; 1 English cucumber, cubed; ½ small red onion, thinly sliced; 1 cup crumbled feta cheese; ¼ cup white balsamic vinegar; ½ cup extra-virgin olive oil; 1 lemon, juiced

Rating: 4.83 stars

36 Ratings
24 Reviews
10 Photos

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!

By Ryan Davis

Gallery

Recipe Summary

prep:

35 mins

cook:

25 mins

additional:

30 mins

total:

1 hr 30 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

249 calories; protein 5.5g; carbohydrates 19.9g; fat 17.2g; cholesterol 13.4mg; sodium 400.4mg. Full Nutrition

Reviews (24)

Most helpful positive review

anissen

08/18/2010

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 nail on the head perfect blend of flavors and needs nothing more. Thanks for an excellent posting:) Read More

Helpful

(30)

36 Ratings

5 star values: 30
4 star values: 6
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

anissen

08/18/2010

Helpful

(30)

ZOPOOH

07/15/2010

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 the red and added some diced yellow and red bell pepper. I also subbed dried parsley and dried thyme. This had a really good flavor not to vinegar-y but enough to give it a nice bite. Read More

Helpful

(19)

crb8

11/13/2011

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! Read More

Helpful

(14)

ROWORK

02/26/2012

I used half the amount of olive oil and it still turned out great. Good leftover dish the next day too. Read More

Helpful

(9)

SWEETJAM

10/15/2010

This was pretty good. Thanks for sharing. Read More

Helpful

(9)

Sarah

08/06/2012

The raw onion and garlic was a bit overpowering. I would definitely use less than called for or perhaps throw the garlic in with the couscous when toasting it. I did use less olive oil than called for to make it less greasy and I would probably use about half the amount of feta next time I don't think it needs that much. Despite all that this is a really good recipe with good flavors and I will definitely make it again with some alterations! Read More

Helpful

(6)

SuzanneT

06/30/2012

My husband made this last night with the black bean quinoa burgers (also from this site). Delicious!!!! Our market did not have heirloom tomatoes this week so I bought 2 pints of mixed tomatoes (cherry yellow grape) and used those instead. We also used dried thyme since we didn't have that one in our herb garden. This will be a " go to" salad. It works for side dishes lunch main dishes potlucks etc. so glad we tried this recipe!!! Read More

Helpful

(5)

Seattle2Sydney

11/01/2012

Fantastic recipe - enjoyed by everyone! I didn't actually have all the herbs so I just threw in what I had. Loved the taste of the olives through it too. Read More

Helpful

(2)

JollyD

06/30/2013

Delicious! I used less oil than it called for and didn't some of the fresh herbs so I used dried. Read More

Helpful

(1)

More Reviews

Back to Heirloom Tomato Salad with Pearl Couscous

All Reviews for Heirloom Tomato Salad with Pearl Couscous

- of Reviews

Heirloom Tomato Salad with Pearl Couscous

Servings Per Recipe: 10
Calories: 249.3

% Daily Value *

protein: 11 %

carbohydrates: 6 %

dietary fiber: 11 %

sugars:

fat: 26 %

saturated fat: 21 %

cholesterol: 5 %

vitamin a iu: 21 %

niacin equivalents: 18 %

vitamin b6: 12 %

vitamin c: 42 %

folate: 7 %

calcium: 11 %

iron: 6 %

magnesium: 10 %

potassium: 9 %

sodium: 16 %

thiamin: 10 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Heirloom Tomato Salad with Pearl Couscous

1 of 24

All Reviews

anissen

08/18/2010

Helpful

(30)

ZOPOOH

07/15/2010

Helpful

(19)

crb8

11/13/2011

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!

Helpful

(14)

ROWORK

02/26/2012

I used half the amount of olive oil and it still turned out great. Good leftover dish the next day too.

Helpful

(9)

SWEETJAM

10/15/2010

This was pretty good. Thanks for sharing.

Helpful

(9)

Sarah

08/06/2012

Helpful

(6)

SuzanneT

06/30/2012

Helpful

(5)

Seattle2Sydney

11/01/2012

Fantastic recipe - enjoyed by everyone! I didn't actually have all the herbs so I just threw in what I had. Loved the taste of the olives through it too.

Helpful

(2)

JollyD