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Herby Pearled Couscous and Tomato Salad

Herby Pearled Couscous and Tomato Salad

A simple pearled couscous that's light and zingy. Eat warm or cold as a meal or a side dish.
Course Side Dish
Cuisine Dairy Free, No Added Sugar, Nut Free, Vegan
Servings 3 servings


  • 1 C pearled (Israeli) couscous
  • 1 punnet (200g) baby tomatoes halved
  • 2 tbsp olive oil divided
  • 1 clove garlic minced
  • 1 large red pepper diced
  • 1/2 C pitted black olives
  • 1/2 C fresh basil finely chopped
  • 1/4 C fresh mint finely chopped
  • 1/2 lemon juiced
  • salt and pepper to taste


  • Cook your couscous according to the package instructions. Add couscous to a pot with 1 1/4 C boiling water. Cover and simmer for 8-10 minutes, stirring occasionally until the couscous is tender and water absorbed.
  • While the couscous is cooking. Add 1 tablespoon of olive oil, minced garlic and the halved tomatoes to a frying pan. Saute over a medium heat for 3-5 minutes, stirring often. You want the tomatoes softened and juicy but still holding their shape.
  • Once the couscous is cooked add in lemon juice and olive oil and mix to combine.
  • Add in the tomatoes, olives, red pepper and fresh herbs to the pearled couscous and mix.
  • Add salt and pepper to taste.


If you can't find pearled couscous, you can use regular couscous.