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 milder 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 of 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 my 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 Recipe

Calories219.76 kcal
Carbohydrates34.68 g
Fat7.5 g
Protein4.27 g
5 from 1 vote
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes


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
  • ½ cup flat leaf parsley - chopped
  • 2 Tbsp mint - fresh, 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.




Serving: 1.25 cupsCalories: 219.76 kcal (11%)Carbohydrates: 34.68 g (12%)Protein: 4.27 g (9%)Fat: 7.5 g (12%)Saturated Fat: 1.04 g (7%)Polyunsaturated Fat: 0.9 gMonounsaturated Fat: 5.21 gSodium: 17.06 mg (1%)Potassium: 373.76 mg (11%)Fiber: 2.65 g (11%)Sugar: 11.73 g (13%)Vitamin A: 1732.1 IU (35%)Vitamin C: 33.07 mg (40%)Calcium: 34.33 mg (3%)Iron: 1.21 mg (7%)
CuisineMiddle-Eastern Recipes
KeywordCouscous with Tomatoes
Main IngredientTomato Recipes, Vegetable Recipes
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!

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