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Couscous Salad with Cherry Tomatoes


Israeli couscous stands in for pasta in this lighter version of a classic summer salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, July 2008


  • Coarse salt
  • 1 cup Israeli couscous
  • 8 ounces cherry tomatoes, small ones halved, large ones quartered
  • 1/2 cup fresh small basil leaves, plus more for garnish
  • 2 tablespoons minced shallots
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon freshly ground pepper


  1. Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.

  2. Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.

Cook's Notes

Israeli, or pearl, couscous tastes like a light version of pasta. The tiny tan orbs take slightly longer to cook than traditional couscous and are available at most major supermarkets.

Reviews Add a comment

  • sstallryan
    16 APR, 2009
    This is yummy. I served it with bacon-stuffed trout and roasted asparagus. Tasty and impressive.