Couscous and Mixed Tomato Salad

Couscous and Mixed Tomato Salad
Israeli couscous is the giant form of the more common instant couscous. Also known as pearl couscous, it’s like little pearls of pasta. Israeli couscous takes approximately 10 minutes to cook. Fluff with a fork and you are ready to add the mixed tomatos or any Mediterranean salad ingredients, such as olives.

Couscous and Mixed Tomato Salad Recipe

For the perfect side-dish, why not serve Couscous and Mixed Tomato Salad with your lunch or dinner.  This delicious salad makes the most of fresh, in-season ingredients all tossed together in a tasty dressing.

Serves 6


1 cup Israeli couscous

1 tbsp olive oil

1 cup chicken or vegetable stock

1 cup couscous (regular)

200g semi-dried tomatoes

400g mixed cherry tomatoes, halved (including yellow and black)

3 small vine-ripened tomatoes, sliced

1/3 cup small mint leaves

¼ cup extra-virgin olive oil

1 tbsp white wine vinegar

1 tbsp honey


Bring a large saucepan of water to the boil. Add oil and 1 tsp salt. Add Israeli couscous and cook for approximately 10 minutes or until tender. Drain. Rinse under cold water. Transfer to a large bowl.

Pour stock into a saucepan and place over a high heat. Bring to the boil. Remove from heat and add couscous. Stir until combined. Cover and stand for 5 minutes or until all liquid has been absorbed by couscous.

Fluff with a fork. Add to Israeli couscous with semi-dried tomatoes, mixed tomatoes, sliced tomatoes and mint leaves. Toss until well combined.

Whisk oil, vinegar, honey, salt and pepper in a jug. Add to salad just before serving.


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