Couscous with Tomatoes

Couscous is something that I don’t make often, but I do occasionally make a batch of couscous. I prefer quinoa (I like the flavor and it’s gluten free, unlike couscous), but my husband doesn’t like the flavor of quinoa. As a result, sometimes, I’ll put together one of my favorite quinoa recipes with couscous to make a treat for him. This one was perfect. All of the fresh vegetables are perfect for this recipe. The dressing is one that I adapted from a citrus salsa recipe for salmon. It’s light and refreshing, and perfect to mix with couscous (or quinoa). The fresh herbs are what make the dressing come alive, but they go perfectly with the fresh and juicy tomatoes. I like the scallion in here, although green onions will also work. I find scallions to be more mild than regular onions and a little sweeter. For me, it makes the flavor a little less powerful and tends to blend in with the rest of the flavors without being overpoweringly onion-y. If you like a little bit of zing with your foods, add a healthy dose or crushed red pepper flakes. I typically leave them out, since I find the flavors of the citrus, scallion and mint to be perfect, but it’s really personal preference. Couscous is quick and easy to cook, so I like to prepare the dressing ingredients while the couscous is cooking. You can also add some garden fresh veggies, oven roasted root veggies or a piece of grilled chicken breast to make this a full and satisfying meal.

Couscous with Tomatoes

Plump and tender Israeli couscous with garden ripe tomatoes, topped with a mouthwatering mint citrus dressing. You'll love this simple and delicious dish. It's perfect as a vegetarian option, or served with a grilled chicken breast.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Dish
Cuisine American
Servings 4 servings


  • 2 cups water
  • 3 oz Israeli couscous
  • 2 cups tomatoes chopped
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp orange juice
  • 1/2 cup flat leaf parsley chopped
  • 2 Tbsp fresh mint chopped
  • 1 scallion finely chopped
  • 2 cloves garlic minced
  • crushed red pepper flakes to taste


  • Bring the water to a boil.
  • Add the couscous and salt.
  • Return to a boil and cook for 10-12 minutes, or until al dente. Drain the excess water and set aside.
  • Meanwhile, combine the remaining ingredients, except the tomatoes, and whisk to combine. Pour the dressing mixture over the couscous. Add the tomatoes and gently toss to combine.
  • Allow the couscous to sit for a few minutes to let the flavors to combine.
  • Serve warm.

Entire recipe makes 4 servings
Serving size is about 1 1/4 cups
Each serving = 5 Smart Points
PER SERVING: 170 calories; 7.2g fat; 1g saturated fat; 23.5g carbohydrates; 3.8g sugar; 4.1g protein; 2.7g fiber

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