Couscous and Tomato Salad

By Dixie Elliott

Couscous and Tomato Salad
Couscous and Tomato Salad recipe, brought to you by MiNDFOOD.

For the perfect side-dish, why not serve your lunch or dinner with this delicious salad, which makes the most of fresh, in-season ingredients tossed 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

1 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.

2 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.

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

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



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