Couscous with tomatoes and cucumber is a vibrant dish that brings a refreshing twist to my table. This easy-to-make salad combines Israeli couscous, olive oil, red wine vinegar, garlic, kosher salt, black pepper, diced cucumber, grape tomatoes, onion, and fresh cilantro. It’s perfect for summer picnics or a light weeknight meal.
Preparing this dish is not only quick, but it also yields a delightful combination of flavors and textures. The juicy tomatoes pair beautifully with the crisp cucumber, while the couscous adds a satisfying base. I love how versatile this recipe is, allowing me to customize it with whatever fresh ingredients I have on hand.
What Is Israeli Couscous?
Israeli couscous, also known as ptitim, is a type of pasta that resembles small pearls. I enjoy its unique texture, which is both chewy and soft.
Unlike traditional couscous made from semolina, Israeli couscous is made from wheat flour and water. This difference gives it a more substantial bite.
Key Features of Israeli Couscous:
- Shape: Round, pearl-like grains
- Cooking Method: Usually boiled in water or broth
- Flavor: Mild, allowing it to absorb surrounding flavors
I love using Israeli couscous in salads or as a side dish. Its versatility complements many ingredients, such as vegetables, herbs, and proteins.
What sets it apart is the cooking process. The grains expand when cooked, creating a delightful lightness that’s perfect for various dishes. It’s a great addition to meals, especially when paired with fresh ingredients like tomatoes and cucumber.
I find that Israeli couscous takes on flavors beautifully. It makes an excellent base for hearty or light dishes alike.
Ingredients:
- 1 cup of Israeli couscous
- 2 tbsp of olive oil
- 1 tbsp of red wine vinegar
- 2 cloves of minced garlic
- 1/2 tsp of kosher salt
- 1/4 tsp of ground black pepper
- 1 1/2 cups of diced seeded cucumber
- 1 cup of halved grape tomatoes
- 1/4 cup of diced red onion
- 2 tbsp of chopped fresh cilantro (or fresh basil or parsley)
How to make couscous with tomatoes and cucumber?
- Start by cooking the couscous according to the package instructions. It usually takes just a few minutes.
- While that’s happening, grab a mixing bowl and whisk together some olive oil, vinegar, red wine, garlic, salt and pepper.
- Once the couscous is fluffy and cooked, add it to the mixing bowl. Then, toss in tomatoes, chopped cucumber, onion, and cilantro (or fresh basil or parsley)
Presentation Tips
- Choose a Beautiful Bowl: Select a vibrant or uniquely shaped bowl. The right bowl can attract attention and set the tone for the meal.
- Layer the Ingredients: Start with a base of couscous, then add tomatoes and cucumber on top. This creates depth and makes the colors pop.
- Add Fresh Herbs: Chop fresh herbs, like parsley or mint, and sprinkle them over the dish. They add a bright touch and bring freshness to the presentation.
- Use Colorful Garnishes: Incorporate ingredients like olives, feta cheese, or thinly sliced radishes. Their colors and textures add visual interest.
- Serve with Lemon Wedges: Place lemon wedges around the dish. They not only look appealing but also offer a fresh burst of flavor.
- Consider Portion Size: Serve moderate portions to avoid overwhelming the plate. Small servings keep it tidy and encourage seconds.
- Enhance Texture: Include various textures, like crunchy cucumbers and soft couscous. This variety makes the dish more inviting.
Pairing Suggestions
- Proteins: Grilled chicken, shrimp, or chickpeas complement the lightness of couscous. Their flavors balance well with the freshness of the vegetables.
- Dressings: A lemon vinaigrette enhances the dish. You can also try yogurt-based dressings for creaminess.
- Herbs: Fresh herbs like cilantro or mint add a burst of flavor. I often sprinkle them on top right before serving.
- Breads: Flatbreads or pita are great for scooping up couscous. They provide a comforting, chewy contrast.
- Beverages: Pair with a light white wine or sparkling water. Both refresh the palate nicely without overpowering the dish.
Refrigerating, Freezing, and Thawing
Refrigeration
I keep leftovers in an airtight container. It stays fresh in the refrigerator for about 3 to 5 days. Before serving, I check for any off smells or changes in texture.
Freezing
If I want to store it longer, I freeze it. I portion the couscous into freezer-safe bags or containers. It’s best to remove as much air as possible to avoid freezer burn. It can last in the freezer for up to 3 months.
Thawing
When I’m ready to enjoy it again, I thaw the couscous in the refrigerator overnight. This method retains its texture.
Tips
- Label containers with the date for easy reference.
- I avoid refreezing after thawing to maintain quality.
- If reheating, adding a splash of water can help restore moisture.
Common Mistakes to Avoid
- Not Measuring Ingredients Properly: It’s easy to guess the amounts of couscous, tomatoes, and cucumber. Precision makes a big difference in texture and flavor. I always measure my ingredients for the best results.
- Overcooking the Couscous: I make sure to follow the package instructions carefully. Overcooked couscous turns mushy and loses its appeal. It’s crucial to keep an eye on the cooking time.
- Using Low-Quality Ingredients: Quality matters when it comes to tomatoes and cucumbers. I choose fresh, ripe produce to enhance the flavor. Low-quality ingredients can lead to a bland dish.
- Forgetting Seasoning: I always remember to season my dish. Salt, pepper and a hint of lemon juice elevate the flavors. Neglecting seasoning can make the dish taste flat.
Conclusion
Couscous with tomatoes and cucumber offers a refreshing blend of flavors and textures. I love how the lightness of the couscous complements the juicy tomatoes and crunchy cucumbers.
Enjoying this dish can elevate any meal. It serves well as a side or a light main course. Sharing it with friends or family brings a delightful touch to gatherings. I find that fresh ingredients truly enhance its appeal.
In addition to the above, another great bread to have with this salad is kaak bread.
Get its recipe now (by clicking the image below):
