Food & Cooking Recipes Salad Recipes Couscous Salad with Cherry Tomatoes 4.0 (16) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 4 Israeli couscous stands in for pasta in this lighter version of a classic summer salad. Ingredients Coarse salt 1 cup Israeli couscous 8 ounces cherry tomatoes, small ones halved, large ones quartered ½ cup fresh small basil leaves, plus more for garnish 2 tablespoons minced shallots 3 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil ¾ teaspoon freshly ground pepper Directions 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. 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. Rate it Print