Giant Couscous & Tomato Salad with Zhoug-Style Dressing Recipe

Introduction

This giant couscous and tomato salad is a fresh, vibrant dish perfect for warm days or as a light meal. The zhoug-style dressing adds a zesty, spicy kick that complements the juicy tomatoes and fluffy couscous beautifully. It’s simple to prepare and full of flavor.

Ingredients

• 4 large vine tomatoes, diced
• ½ red onion, finely chopped
• 150g giant couscous or fregola
• ½ small bunch of coriander, roughly chopped
• Handful of parsley leaves, roughly chopped
• 1 lemon, juiced
• 2 green chillies, chopped
• 1 garlic clove, roughly chopped
• ½ tsp ground cumin
• ½ tsp caster sugar
• 3 tbsp olive oil

Instructions

1. Step 1: Place the diced tomatoes and finely chopped red onion in a large bowl with ½ tsp sea salt. Toss well and let the mixture sit to draw out the juices.
2. Step 2: Cook the giant couscous in boiling salted water for 8 to 10 minutes until tender but still slightly firm. Drain thoroughly and let it cool for 10 minutes.
3. Step 3: Toss the cooled couscous with the tomato and onion mixture, allowing the couscous to soak up the flavorful juices.
4. Step 4: In a blender or food processor, combine the coriander, parsley, lemon juice, green chillies, garlic, ground cumin, caster sugar, olive oil, 1 tbsp water, and ½ tsp sea salt. Blend until smooth to create the zhoug-style dressing.
5. Step 5: Drizzle some of the dressing over the couscous salad and toss gently to combine. Serve the remaining dressing on the side so everyone can adjust the heat and flavor to their liking.

Tips & Variations

• You can swap the giant couscous for other large grains like pearl barley, spelt, or cracked bulgur wheat to vary the texture and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain freshness. Before serving, stir the salad and add extra dressing if needed. This salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of giant couscous?

Yes, regular couscous can be used, but the texture will be finer and less chewy. Adjust cooking time accordingly to avoid overcooking.

Is this salad suitable for meal prep?

Absolutely. Prepare and store it in the fridge, keeping the dressing separate until ready to eat to preserve freshness and flavor.

Giant Couscous & Tomato Salad with Zhoug-Style Dressing Recipe

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★★★★★

4.5 from 77 reviews

• Author: Jack
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and vibrant giant couscous and tomato salad tossed in a zhoug-style spicy herb dressing. Perfect as a light lunch or side dish, combining juicy vine tomatoes, fresh herbs, and a zesty dressing with Middle Eastern-inspired flavors.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 4 large vine tomatoes, diced
• ½ red onion, finely chopped
• 150g giant couscous or fregola
• ½ small bunch of coriander, roughly chopped
• Handful of parsley leaves, roughly chopped

Zhoug-style Dressing Ingredients

• 1 lemon, juiced
• 2 green chillies, chopped
• 1 garlic clove, roughly chopped
• ½ tsp ground cumin
• ½ tsp caster sugar
• 3 tbsp olive oil
• ½ tsp sea salt, divided
• 1 tbsp water

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Instructions

1. Prepare the tomato and onion mixture: Place the diced vine tomatoes and finely chopped red onion in a large bowl. Sprinkle with ½ tsp sea salt, toss gently to combine, and let sit. This allows the tomatoes to release their juices and develop flavor.
2. Cook the couscous: Bring a pan of salted water to a boil. Add the giant couscous and cook for 8-10 minutes until just tender but still a bit firm to the bite. Avoid overcooking as the couscous needs to absorb the tomato juices later. Drain thoroughly and let it cool for about 10 minutes.
3. Combine the salad: Once the couscous has cooled, toss it with the tomato and onion mixture in the bowl, mixing gently to blend flavors and textures.
4. Make the zhoug-style dressing: In a blender or food processor, combine the lemon juice, chopped green chillies, garlic clove, ground cumin, caster sugar, olive oil, 1 tbsp water, and ½ tsp sea salt. Blend until completely smooth and emulsified.
5. Dress the salad: Drizzle some of the zhoug dressing over the couscous salad and toss lightly for an even coating. Serve the remaining dressing on the side so guests can add more according to taste.

Notes

• You can substitute giant couscous with other large grains like pearl barley, spelt, or cracked bulgur wheat for different textures and flavors.
• Adjust the number of green chillies in the dressing to control the heat level according to your preference.
• This salad is best served at room temperature to fully enjoy the mingled flavors.
• Make sure to not overcook the couscous to maintain a pleasant bite and to absorb the tomato dressing well.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: giant couscous, tomato salad, zhoug dressing, Middle Eastern salad, spiced dressing, fresh herbs, healthy salad, vegetarian