Heirloom Tomato Salad with Pearl Couscous

Heirloom Tomato Salad with Pearl Couscous

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arrdub 2

"This cold vegetarian salad features mixed heirloom tomatoes with Mediterranean flavors and pearl couscous. This summer dish that has been a big hit with my family!"
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1 h 30 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Bring the vegetable stock to a simmer in a saucepan over medium heat. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the couscous and cook and stir until golden brown, about 10 minutes. Stir the toasted couscous into the hot vegetable stock and return to a simmer. Cover and cook until the stock has been absorbed into the couscous, about 15 minutes. Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature.
  2. Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped. Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice. Stir until evenly combined.


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This recipe is fantastic! My husband and I had it for dinner tonight and it became an instant favorite. I omitted the olives, but other than that I followed the recipe exactly. Arrdub hit the na...

This was a great dish and even better the next day for lunch. I did a few things differently based on what I had on hand. Left out the heirloom tomatoes and just used cherry, vidalia onion for t...

Delicious. I used dried basil, time and oregano and it still turned out well. I'd recommend less olive oil in the recipe, or more couscous - it ends up being a little oily. Still delicious!

I used half the amount of olive oil and it still turned out great. Good leftover dish the next day too.

This was pretty good. Thanks for sharing.

The raw onion and garlic was a bit overpowering. I would definitely use less than called for, or perhaps throw the garlic in with the couscous when toasting it. I did use less olive oil than cal...

My husband made this last night with the black bean quinoa burgers (also from this site). Delicious!!!! Our market did not have heirloom tomatoes this week, so I bought 2 pints of mixed tomatoe...

Fantastic recipe - enjoyed by everyone! I didn't actually have all the herbs so I just threw in what I had. Loved the taste of the olives through it too.

OMG-best dish ever! I used a bit less olive oil than called for and used rice vinegar since that was all I had. I skipped the cherry tomatoes and just cut up some larger ones since I had no cher...

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