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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
