Looks delicious! I love simple and quick couscous recipes! Next time try Turkish Couscous!

Made this for a BBQ over the weekend.
VERY EASY!!! This took max 10 minutes, including cooking the couscous (from a box).
and so yum =)

Looks wonderful! I like couscous, but would like to try this with quinoa too and maybe some rice vinegar in place of the lemon? I found some feta with basil and tomato that would probably work well with this recipe too.

what is the origin country of this meal?
I heard that it is Morrocan meal! is that true?

This recipe is outstanding! I used whole wheat couscous, and added 1/4 t Dijon mustard to the citrus juice before whisking in the oil to help emulsify the vinaigrette. I also added 3 thinly sliced scallions because I had them. It was delicious as soon as it was made, and surprisingly, it really held well in the fridge overnight. This is my new go-to summer salad. Thank you!

A wonderful summer dish! I would substitute mint for the basil, because I love mint in couscous and I happen to have some growing in my garden 🙂 New Yorkers can find wholewheat couscous at Sahadi’s in Brooklyn.

thank you for this recipe. I made it for dinner, it was delicious!

so happy to find your website with tons of vegetarian and vegan recipes 🙂
i love couscous!
xoxo

I love these mediterrenean style recipes. Tasty and healthy!

Couldn’t be simpler! I usually buy whole wheat couscous, but barley?? never heard of that one!

First time poster. I just wanted to say that I took your suggestion and topped this off with harissa, and it gave a wonderful kick to the already great couscous. I do have a pic of it up on my site, if anyone’s curious.

This looks like a delicious recipe. I love couscous, and I love tomatoes of all kinds, but never thought to put the two together, great idea!

This is a beautiful recipe! I tried this the other day and added a few cloves of garlic and oregano and thyme. It was fantastic! But I suggest that anyone making this should ease up on the salt – be very careful about how much salt to use with this recipe.
Loved it,
– Grace

Heidi this looks like the perfect way to enjoy the cherry tomato bounty in my potager. Thank you for this great recipe and as always, fantastic and inspirational ways to use the fruits of my garden-labor!
-Michaela

This dish is SO up my alley. I’ve made a few variations of similar grain dishes. My favorite is to add more herbs (mint, parsley, chives) and to make a cous cous or quinoa tabouli. I also made this rice salad with cherry tomatoes and cilantro that turned out really fabulous. The almonds give it a nice crunch. You can also try finely chopping preserved lemons for an added hint of interesting flavor.
http://www.biggirlssmallkitchen.com/2009/07/recipe-flash-lemony-rice-salad-with.html
enjoy!!

Wow this looks delicious and perfect for a summer dish! Thanks for the recipe!

I like couscous!!!!!!!!!!!!

Yum – I just love couscous recipes, and cherry tomatoes are so great – this looks like a real winner!

I was visiting my uncle who lives in the backwoods of Mendocino Co. at the same time as you! We did a lot of grilling as the weather was perfect for eating outdoors. Seems as though everything tastes better when surrounded by nothing but trees, bubbling streams, and clean mountain air.

I made this last night with orzo. Very good!! Thank you velly much!!! 🙂

Love this idea, but, alas I’m celiac, so no more couscous for me…I have, however, been substituting quinoa for couscous and find it very similar in all the qualities that matter: texture, mild taste that lets other flavors pop…this recipe goes into my cool summer salads/warm winter side dishes file! Thanks for all your great ideas!

I think I remember the kitchen from that cabin — but perhaps I’m thinking of some other wonderful rustic yet perfect kitchen you’ve cooked in.
Now, thanks for the recipe and all but, uh, you’re not going to share the possum story?

Lovin’ the couscous. I like using the whole wheat kind, too. (seems less mushy sometimes). 🙂

WE JUST LOVE COUSCOUS!!!
MY DARLING DAUGHTER ANJA OF 3YEARS MADE IT HER STAPLE FOOD!
COUSCOUS CAN BE SERVED WITH EVERYTHING IF YOU ALL DIDN’T KNOW?
TANX FOR ALL THE NEW IDEAS FROM ALL OVER! IN SOUTH-AFRICA IT IS STILL NOT AN ALL TO WELL KNOWN FOOD!

Couscous is also really delicious with soya meatballs and roasted red peppers with eggplant and garlic spread which I found in Trader Joe’s in Chicago.
Top with chopped coriander leaves and a squirt of lime juice.

Couscous is also delicious with soya meatballs tossed in toasted red peppers with eggplant and garlic spread which I found at Trader Joe in Chicago.
Top with chopped coriander leaves and a squeeze of lime juice.

Here in New Zealand it is a grey wintry day and the thought of picking deep red cherry tomatoes straight off the plant while still warm is a comfort even though it does feel a while off yet.
Your stories and recipes are always a pleasure to read and the photography very inspiring.
Emma
http://ourkitchen.fisherpaykel.com/

I love your recipes, I have many favorites. Otsu, split green pea soup, are used almost weekly. This recipe sounds great. i make something similar but as mentioned above add lightly charred grilled zucchini. Also haloumi cheese is divine especially when marinated.

I have the most perfect Sungold tomatoes in my garden right now–despite my brown thumb! They would look and taste delicious in this.

I always cook couscous with apple juice instead of water/stock – the flavour of the juice doesn’t actually come through – just a bit of sweetness that makes the couscous really tasty and light!
Cherry tomatoes and feta in this sound divine, will definitely have to give it try this weekend 🙂

Woo hoo! The timing of the recipe being posted is perfect. I have a plentiful supply of red, orange and yellow cherry tomatoes from my CSA in PA and I was up in the air on what to do with them. Now I know!

i am in the backwoods of quebec, canada (with internet access) and now know what we will be having for dinner 🙂 thanks!

i make a variation of this dish all the time and everyone loves it. my recipe is a play off of a turkish recipe called ‘kisir’. The big difference is fresh mint and lots of it, and no cheese. also, i make it a little spicy with either cayenne or a turkish hot red pepper paste, which adds color to the couscous. try it with mint – you’ll love it!
PS. our new favorite soup is your recipe for porcini soup. more of a fall dish, but we even made it this summer. it’s delicious.

People always seem pretty happy whenever I serve Couscous, so thanks for the great variation, it gives me a new trick up my sleeve. It really is the food so nice they named it twice. Keep ’em comin’!

so.so.good. just made it for lunch today- perfecto! thank you!!

I’d love to see a close up of that stove!

i’m usually eating couscous cooked in orange juice instead of stock, it’s excellent!
first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini, …), then soy sauce and juice of one small orange per person – grapefruits or tangerimes work wonderfully too – cook for a minute or two, then remove from heat and stir in the couscous. optionally garnish with pomegranate seeds.

the good thing about this Couscous is super simple and quick to prepare, and perfect to with anything and i choose to go with Ratatouille. fantastico!

yozz..this is really yummy. couscous is very easy to prepare, and it taste good too with Ratatouille. delish..!!

I was just wondering what to do with the vats of cherries ripening in my garden. Yay for this idea!

My sungold and sugar lump and juliet tomatoes are going gang busters, what a great vehicle to take full advantage of their freshness and flavor. Thanks TC

Yummy, I do it with Quinoa and add lots of black natural olives too. DD is allergic to wheat and it is wonderful this way too.

This looks yummy. The neighbors gave me a ton of cucumber to use up from their garden.

Looks and sounds wonderful, Heidi! Just perfect because my mother-in-law’s cherry tomatoes are abundant! I love all the other suggestions, too. Thanks everyone!

Kim talked about toasting the couscous and essentially following the pilaf method. I always (these days) toast and finish off with steam – that way you get the benefits of both methods. Actually I’m dubious that couscous is worth eating if you don’t steam it!

Couscous and feta cheese is a marriage made in heaven! In fact, we are having it tonight, but with ratatouille-style vegetables, not your delicious salad (which I have certainly made in my time, and very good it is, too!).
What size baskets are cherry tomatoes sold in?

While I’ve eaten plenty of cherry tomatoes, I’ve not eaten couscous that I recall. Thanks for the how-to information (it looks similar to cooking rice except it takes a lot less time), and I appreciate the delicious sounding recipe — though I think I’ll just start with couscous by itself to get a taste for it alone as a starter.

Has it really been two years since that article/post? Wow I quess it has, I remember that post. Guess the chemo and radiation wasnt that bad/harsh.

yum, those cherry tomatoes look delicious!

Heidi, Your talents are phenomenal. What is most striking is that you took this photo as it was getting dark and since we have no electricity you did it with only what was left of the natural light.
And, I wish I had thought of the harissa. I love all these suggestions. I can’t wait to try some of these new combos.
Thank you.

Barley couscous sounds very interesting. Where would that most likely be found?? Thanks.

i love the new photo style!

Cherry Tomato Tip – A fast way to cut your cherry tomatoes in half is to put them between two plastic lids, like ones you get from a deli pasta salad container, place flat on the counter with your hand gently pressing down to keep the cherry tom from rolling, then run your large knife between the two lids, right through the centers of the tomatoes. This works for grapes too!

recipe looks great, but what I am really writing in for is your GORGEOUS stove!! LOVE it!

Simply wonderful recipe Heidi.I love it with mint too.To Niki- try white beans such as cannelini!

This looks so fresh and yummy. It’s such a great time for garden cherry tomatoes and basil, fabulous timing. I’m trying to come up with a protein replacement for the chickpeas (allergic). I wonder if diced tofu would work…. hmmm. Anyone have any other suggestions?

Another great recipe. I make Tunisian Couscous with lamb and also vegetarian. You can replace cucumber with some cooked al dente zucchini or yellow squash.

Looks lovely. I think I will roast the cherry tomatoes first, since I love that caramelized flavor.

Sorry, but this recipe looks VERY similar to one published in Cooking Light several years ago. The only difference is that recipe adds edamame, scallions and cayenne peppar.

Thanks for reminding me of a staple I used to make almost every week (almost to the last ingredient the same as your list)!
Some ideas: add some good black olives, and/or some pan-fried tofu marinated with lemon juice (I like both feta and tofu). For a variation, you can also try some quickly-sauteed zucchini slices (maybe replacing the cucumber). And serve on a bed of romaine lettuce.
I’ll make this again this weekend, I just decided!

Cous-cous is one of my favorite dishes because it is so versatile and easy to make. I like to cook it via the pilaf method: Heat a tablespoon of olive oil in a wide, deep pan, add the dry cous-cous and stir until it is lightly browned. Turn down the heat and carefully add water or stock (it will splutter so stand back). Bring to a simmer, add salt, turn off the heat and cover for approx 5 minutes. Fluff with a fork.
It doesn’t get as fluffy as it does if you steam it, but it has a nice toasty flavor.

Totally going to try this on the weekend- mixing it up with millet and quinoa to make it gluten-free goodness.

I love couscous. My favorite thing about it is that you can add almost any flavor or ingredient and it will turn out delicious.

This salad looks amazing.
I’m a big couscous fan and
lately I’ve been using the grain, quinoa, in
with fresh veggies.
I’m digging the vintage kitchen.
Would love to see more photos of it.

How perfect! I have all those ingredients sitting in my fridge including left over couscous that I’ve been loath to use up because I couldn’t think of anything interesting to do with it. Thank you!

Perfect Summer meal – the cabin sounds amazing. I’ll zen out this morning at work and pretend I’m there!

simple and delicious- just perfect!

Mmmm – looks delicious! Check out this recipe too:
http://www.eatlivetravelwrite.com/2009/07/lemon-scented-quinoa-salad.html

Lovely idea –
It’s similar to Tabouli, but with couscous instead of bulghur, and with the wonderful addition of classic Mediterranean vegetables. I agree with one of the comments above – I would also love a little crunch from something nutty like pignolis.
The cabin sounds fantastic. Lucky girls.

A similar couscous dish is always a big hit with my family.
But I often use leftover borscht to cook couscous for this kind of dish, instead of salted water. Yes, with this bright pink-purple colour, the result looks more like a piece of contemporary art than a bowl of food. But never failed to brighten up our dining table!

That looks delicious! I love dishes like this – simple, wholesome, and the ingredients are all things I usually have at home.

Delicious. I use also fresh parsil and fresh mint. Thank you!

This looks great – a few flaked almonds would add a little bite as well (and protein!).

delicious!i will try this wonderful recipe!thank you!

This looks deliciously simple and perfect! I would love to sub in some cooked quinoa, since I have it on hand right now.