Dinner

Giant Couscous & Tomato Salad with Zhoug-Style Dressing Recipe

BySophie Carsel January 25, 2026January 25, 2026

Introduction

This giant couscous and tomato salad is a refreshing, vibrant dish perfect for warm days or as a flavorful side. With juicy vine tomatoes and a zhoug-style dressing, it offers a delightful blend of fresh herbs and spice that will brighten any meal.

A white shallow bowl filled with a colorful couscous salad, showing three main layers: the base layer of small, pale yellow couscous pearls, mixed evenly throughout; bright red diced tomatoes scattered on top and within, adding freshness and color; and generous dollops of vibrant green pesto sauce placed unevenly over the salad, creating a contrast with the other ingredients. Small bits of finely chopped purple onion are mixed among the couscous and tomatoes, adding tiny pops of color and texture. Two shiny silver forks rest diagonally on the left side of the bowl, partially submerged in the salad. The bowl sits on a white marbled surface with a textured yellow and white cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

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
½ tsp sea salt, plus extra for seasoning
1 tbsp water (for dressing)

Instructions

Step 1: Place the diced tomatoes and finely chopped red onion in a large bowl. Add ½ tsp sea salt, toss well, and set aside to allow the flavors to mingle.
Step 2: Cook the giant couscous in a pan of boiling salted water for 8-10 minutes until just tender. Avoid overcooking so the grains remain slightly firm to absorb the tomato juices. Drain thoroughly and allow to cool for about 10 minutes.
Step 3: Once cooled, toss the couscous with the tomato and onion mixture.
Step 4: In a blender or using a food processor, combine the coriander, parsley, lemon juice, green chillies, garlic, ground cumin, caster sugar, olive oil, ½ tsp sea salt, and 1 tbsp water. Blend until smooth to create the zhoug-style dressing.
Step 5: Drizzle some of the dressing over the couscous salad and mix gently. Serve the remaining dressing on the side for extra flavor as desired.

Tips & Variations

You can substitute the giant couscous with other large grains such as pearl barley, spelt, or cracked bulgur wheat for different textures and flavors.
Adjust the amount of chillies based on your spice preference, or remove the seeds for a milder dressing.
Adding toasted pine nuts or chopped cucumber can add extra crunch and freshness to the salad.

Storage

Store the salad and the dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the textures fresh. If chilled, bring the salad to room temperature before serving for the best flavor.

How to Serve

A white plate is filled with a colorful salad made of small, round, pale yellow couscous grains as the base layer. Mixed throughout are vibrant red, chopped tomatoes and small pieces of purple onion, adding bright contrast. Dollops of green pesto sauce are spread on top, giving a textured, leafy look. Two silver utensils, a spoon and a fork, rest casually on the salad near the center. The plate is placed on a white marbled surface with part of a yellow and white textured cloth visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan as it uses only plant-based ingredients.

What can I serve this salad with?

This salad pairs beautifully with grilled meats, roasted vegetables, or as part of a mezze spread. It also works well as a light vegetarian main course.