Couscous Salad with Tomatoes and Mint

Yield: 4 to 6 servings
  • Prep time:5 min
  • Cook time:15 min
  • Total time: 20 min


  • 3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved 
  • 2 kirby cucumbers, seeded, and diced 
  • 1 lemon, juiced 
  • 3 teaspoons kosher salt 
  • 1 1/2 cups instant couscous (a 10-ounce box) 
  • 2 cups water 
  • 2 wide strips lemon zest 
  • 1/4 cup extra-virgin olive oil 
  • Pinch cayenne 
  • 1/2 cup torn mint leaves, stems saved 
  • 1/2 cup roughly chopped flat leaf parsley, stems saved 
  • 3 scallions (white and green), chopped 
  • 1/2 cup toasted pine nuts, optional



  1. Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
  2. Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
  3. Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

Note: Recipe inspired from Food