Couscous Salad with Cherry Tomatoes and Bell Peppers

Couscous Salad with Cherry Tomatoes and Bell Peppers

Prep Time


Cook Time



Couscous Salad with Cherry Tomatoes and Bell Peppers

Although couscous is commonly mistaken for a grain, it is actually tiny pasta made from durum-wheat semolina. Instant couscous is available either packaged or in bulk. It requires no cooking at all, just rehydrating in boiling water, before serving.

Recipe courtesy of Williams-Sonoma

MAKE-AHEAD TIP: Because this salad is best when the flavors have been allowed to blend for several hours, it is a good choice for making in the morning and taking along to a leisurely picnic. It can be carried easily in a covered bowl.


  • 2 cups water
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • 1 teaspoon salt
  • 2 cups instant couscous
  • 1 1/2 roasted red bell peppers, peeled, seeded
  • 1 1/2 cups mixed red and yellow cherry tomatoes, stemmed and halved lengthwise
  • 1/4 cup chopped fresh mint, plus whole springs for garnish
  • 1/4 cup fresh orange juice
  • 1 tablespoon grated orange zest
  • 3 tablespoons red wine vinegar


  • 1 In a saucepan over high heat, combine the water, the 1 teaspoon olive oil and 1/2 teaspoon of the salt and bring to a boil.
  • 2 Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 15 minutes. The liquid will be fully absorbed and the couscous will have plumped.
  • 3 Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous grains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice, orange zest, the 1/4 cup olive oil, the vinegar and the remaining 1/2 teaspoon salt. Mix gently but well.
  • 4 Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.
  • 5 Garnish with the mint sprigs and serve the salad chilled or at room temperature.


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