Couscous & Tomatoes
Posted: | Categories: Recipes | Tags:pasta salad summer
Couscous & Tomatoes
Melissa Ben-Ishay
If you ever find yourself with leftover tomato salad in summer, this is the best way to use it. The large couscous pearls soak up all the tomato juices, combining with the herbs for an incredible dressing that can’t be created any other way. If you’d prefer to keep things gluten-free, make the tomato salad and eat it on it’s own (or you can swap the couscous for your favorite small pasta).
Ingredients
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2 pints cherry tomatoes, the reddest you can find
2 tablespoons chopped chives
2 garlic cloves, grated
Juice of 1 lemon
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon white vinegar
1 teaspoon sweet paprika
1 teaspoon oregano
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1 cup pearled couscous, cooked
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 cup tomato salad
1 tablespoon olive oil
¼ cup crumbled feta
Directions
- To start, make the tomato salad. Cut the tomatoes in thirds the long way so you have a round disk and two ends. The smaller pieces help you get the perfect bite.
- Add all of the cut tomatoes to a bowl and add the chives, garlic, lemon juice, olive oil, salt, pepper, vinegar, paprika, and oregano. Stir well to combine.
- If you haven’t already, cook the couscous according to package instructions. (You’ll likely have more than one cup of tomato salad at this point, so if you want to use all of it to make a couscous salad, feel free to cook a little extra.)
- Add the couscous to a large bowl and add the thyme, oregano, tomato salad, and olive oil. Mix well with a spatula.
- Top with crumbled feta and serve. Store in an airtight container in the fridge for 3-5 days.
