Garden Couscous Salad

by Ann Gentry
  • Level: Beginner


  • 1/4 cup + 2 tbsp extra virgin olive oil, divided
  • 1 cup Israeli or large pearl couscous
  • 2 cups boiling water
  • 1 lemon
  • 1 1/2 cups heirloom cherry tomatoes, halved
  • 1 cucumber, seeded and diced
  • 1/2 teaspoon sea salt
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 3 scallions, sliced diagonally
  • 1/2 cup mint leaves, torn
  • 1/2 cup basil leaves, torn
  • salt and freshly ground pepper, to taste


  1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add couscous and toast until pearls are golden brown. Pour in boiling water and drop in 2 large strips of lemon zest. Cover and reduce heat to simmer for 15 minutes or until water is absorbed. Remove lemon zest and transfer cooked couscous to a sheet pan to cool.
  2. Meanwhile, combine tomato halves and diced cucumber in a large bowl and toss with juice from lemon and salt. Set aside.
  3. When couscous has cooled, add to bowl with tomatoes and cucumbers. Add remaining vegetables and herbs. Drizzle with remaining oil and toss to combine. Adjust seasoning with sea salt and pepper, and serve.


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