Heirloom Tomato Salad with Pearl Couscous Recipe - Allrecipes.com
Heirloom Tomato Salad with Pearl Couscous Recipe
  • READY IN hrs

Heirloom Tomato Salad with Pearl Couscous

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    35 mins
  • COOK

    25 mins

    1 hr 30 mins


  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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Reviews More Reviews

Aug 18, 2010

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 nail on the head, perfect blend of flavors and needs nothing more. Thanks for an excellent posting :)

Jul 15, 2010

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 the red, and added some diced yellow and red bell pepper. I also subbed dried parsley and dried thyme. This had a really good flavor not to vinegar-y but enough to give it a nice bite.

Nov 13, 2011

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!

Feb 26, 2012

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

Oct 15, 2010

This was pretty good. Thanks for sharing.

Aug 06, 2012

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 called for to make it less greasy and I would probably use about half the amount of feta next time, I don't think it needs that much. Despite all that, this is a really good recipe with good flavors and I will definitely make it again with some alterations!

Jun 30, 2012

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 tomatoes (cherry, yellow, grape) and used those instead. We also used dried thyme since we didn't have that one in our herb garden. This will be a " go to" salad. It works for side dishes, lunch main dishes, potlucks, etc. so glad we tried this recipe!!!

Nov 01, 2012

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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