Description
A vibrant and refreshing giant couscous and tomato salad dressed with a zesty, spicy zhoug-style dressing. This dish combines the chewiness of giant couscous with juicy vine tomatoes and fresh herbs, tossed in a flavorful Middle Eastern-inspired sauce perfect for a light lunch or side.
Ingredients
Scale
Salad
- 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
Dressing (Zhoug-style)
- 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 ½ tsp sea salt for salad)
- 1 tbsp water
Instructions
- Prepare the tomato and onion mixture: Place the diced vine tomatoes and finely chopped red onion into a large bowl. Add ½ teaspoon of sea salt and toss together. Let the mixture sit to allow the flavors to meld and the vegetables to soften slightly.
- Cook the couscous: Bring a pan of salted water to a boil. Add the giant couscous and cook for 8-10 minutes until tender but still slightly firm to soak up the tomato juices later. Drain the couscous thoroughly and allow it to cool for about 10 minutes.
- Combine couscous with tomato mixture: Once cooled, toss the drained couscous into the bowl with the tomatoes and onions. Add the chopped coriander and parsley and mix well to combine all the fresh ingredients.
- Prepare the zhoug-style dressing: In a blender, combine the chopped green chillies, garlic clove, ground cumin, caster sugar, lemon juice, olive oil, ½ teaspoon of sea salt, and 1 tablespoon of water. Blend until the dressing is smooth and emulsified.
- Dress and serve: Drizzle some of the zhoug-style dressing over the couscous salad and toss gently to coat. Serve the remaining dressing on the side to allow guests to add more as they like.
Notes
- You can substitute giant couscous with pearl barley, spelt, or cracked bulgur wheat for a different texture and flavor.
- Do not overcook the couscous; it should be slightly underdone to absorb the salad juices fully.
- Adjust the level of chili in the dressing to your preferred heat tolerance.
- This salad can be served chilled or at room temperature, making it versatile for different occasions.
- For a gluten-free version, substitute the couscous with a gluten-free grain such as quinoa or millet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: giant couscous salad, tomato salad, zhoug dressing, Middle Eastern salad, summer salad, vegetarian salad
