This couscous with tomato and basil recipe is a vibrant, fresh, and flavorful dish that works beautifully as a side or a light main course. The delicate texture of couscous pairs perfectly with the burst of sweetness from cherry tomatoes and the aromatic notes of fresh basil. A drizzle of balsamic vinaigrette ties everything together, adding depth and a touch of acidity that balances the flavors. Quick to prepare and effortlessly delicious, this dish is an excellent choice for busy weeknights, meal prepping, or serving at gatherings.
Ingredients Overview
Couscous serves as the foundation of this dish, offering a light, fluffy texture that absorbs flavors beautifully. Whole wheat couscous is a great option for added fiber and a heartier bite, though traditional couscous can also be used.
Cherry tomatoes bring natural sweetness and a juicy texture that contrasts with the couscous. Their vibrant color and fresh flavor add brightness to every bite.
Fresh scallions and basil create a layered flavor profile. Scallions provide a mild onion-like sharpness, while basil contributes a fragrant and slightly peppery note that enhances the dish’s freshness.
Balsamic vinegar and olive oil work together to create a simple yet bold dressing. The vinegar adds a slight tanginess that complements the sweetness of the tomatoes, while the olive oil coats the couscous, keeping it light and flavorful.
Alternative ingredients can be used to modify the dish based on preference. Substitute parsley or mint for basil to create a different herbal flavor, adjust seasonings to taste, or add proteins like grilled chicken or chickpeas for a more filling meal.
Step-by-Step Preparation
Properly measuring and handling couscous is key to achieving the best results. When adding boiling water, ensure the ratio is precise to prevent the couscous from becoming too dry or too mushy. Stirring in olive oil before steaming helps separate the grains and enhances their texture.
Using boiling water is crucial for softening the couscous evenly. Pouring it directly over the couscous and sealing the bowl with a lid or plate creates the necessary steam to fluff up the grains properly. Letting it rest undisturbed for at least seven minutes allows full absorption of moisture without overcooking.
Slicing cherry tomatoes correctly enhances their flavor release. Cutting them in half allows their juices to mix with the dressing, ensuring a balanced distribution throughout the dish.
Finely chopping scallions prevents their flavor from becoming too overpowering while ensuring even mixing. Their mild sharpness enhances the dish without overwhelming the fresh ingredients.
Chiffonading basil keeps the leaves from bruising and preserves their delicate aroma. Rolling the leaves tightly before slicing into thin ribbons ensures a uniform texture and even flavor distribution.
Balancing the acidity and richness of the dressing is key. Whisking balsamic vinegar and olive oil together before adding them to the couscous allows for even coating and prevents clumping. Adjusting the ratio slightly based on taste preferences ensures a perfectly balanced final dish.
Fluffing couscous with a fork before adding ingredients keeps it light and airy, preventing any dense clumps. Once the grains are separated, gently mixing in the vegetables and dressing ensures every bite is well-seasoned.
For added depth, crumbled feta or toasted nuts can be sprinkled over the dish. The feta brings a salty, tangy contrast, while toasted almonds or pine nuts add a delightful crunch.
Recipe Tips & Frequently Asked Questions
Choosing the right type of couscous for different textures and flavors:
Whole wheat couscous offers a more robust bite, while traditional couscous is lighter and fluffier.
How to keep couscous from becoming sticky or clumping together:
Fluffing it with a fork after steaming prevents it from sticking together.
Adjusting the dressing to personal taste:
Adding a touch of honey balances the acidity of the balsamic, while extra olive oil enhances the richness.
Making it ahead of time and storing it for freshness:
The dish can be refrigerated for up to three days, and it’s best enjoyed at room temperature for optimal flavor.
Can I use a different grain instead of couscous?
Yes, quinoa, bulgur, or farro can be used as a substitute.
What’s the best way to prevent couscous from becoming mushy?
Using the correct water-to-couscous ratio and allowing it to steam properly ensures the right texture.
Can I prepare this dish in advance for meal prep?
Yes, it stores well and can be enjoyed cold or at room temperature.
How do I adjust the recipe for a gluten-free version?
Substitute couscous with quinoa or a gluten-free grain.
What to Serve With This Recipe
This couscous pairs beautifully with grilled proteins such as chicken, shrimp, or salmon. The light, fluffy texture complements the smoky, charred flavors of grilled meats and seafood.
For a hearty vegetarian option, serve alongside roasted vegetables like bell peppers, zucchini, or eggplant. The warm, caramelized flavors of roasted veggies enhance the dish’s natural freshness.
Pairing it with a crisp green salad adds an extra layer of crunch and freshness. A simple arugula or mixed greens salad with a lemon vinaigrette makes for a well-rounded meal.
Serving it with warm pita or crusty bread completes the Mediterranean-inspired experience. The bread is perfect for scooping up the flavorful couscous and dressing.
Storage and Reheating Tips
Keeping leftovers in an airtight container preserves the couscous’s light and fluffy texture. Storing it in the refrigerator prevents it from drying out or absorbing unwanted flavors.
Refreshing couscous before serving is simple—just give it a quick toss with a fork to loosen the grains. A drizzle of olive oil or a splash of lemon juice can revive its flavors.
Avoiding excess moisture is key to maintaining the dish’s texture. Keeping it separate from additional dressings or toppings until ready to serve prevents sogginess.
This couscous with tomato and basil recipe is an effortlessly delicious dish that brings together fresh, wholesome ingredients in a balanced and flavorful way. Whether served as a side or transformed into a more substantial meal, it offers endless possibilities for customization. Light yet satisfying, it’s perfect for warm-weather meals, meal prep, or quick, nutritious lunches. With its easy preparation and vibrant flavors, it’s a dish that belongs in every cook’s repertoire.
Ingredients
2 cups dry couscous (whole wheat preferred)
2 cups boiling water
1 teaspoon salt
1 tablespoon olive oil
2 cups cherry tomatoes, halved
1 cup scallions, finely chopped
½ cup basil, cut into thin ribbons (chiffonade)
¼ cup olive oil
¼ cup balsamic vinegar
Instructions
In a large mixing bowl, combine the dry couscous with salt and olive oil. Carefully pour in two cups of boiling water, ensuring the couscous is fully submerged. Give it a quick stir, then cover the bowl tightly with a lid or plate to allow the couscous to steam. Let it sit undisturbed for about 7 minutes.
While the couscous steams, prepare the vegetables. Slice the cherry tomatoes in half, finely chop the scallions, and chiffonade the basil. Set aside. In a small bowl, whisk together the balsamic vinegar and olive oil until well blended.
After 7 minutes, uncover the couscous and fluff it gently with a fork to separate the grains. Add the prepared tomatoes, scallions, and basil to the bowl. Drizzle the balsamic dressing over the mixture and toss everything together until well combined.
Serve as a flavorful side dish alongside your favorite protein, or enhance it into a more filling meal by topping with crumbled feta cheese. Enjoy warm or at room temperature.
Couscous with Tomato and Basil Recipe
Ingredients
- 2 cups dry couscous whole wheat preferred
- 2 cups boiling water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 cups cherry tomatoes halved
- 1 cup scallions finely chopped
- ½ cup basil cut into thin ribbons (chiffonade)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
Instructions
- In a large mixing bowl, combine the dry couscous with salt and olive oil. Carefully pour in two cups of boiling water, ensuring the couscous is fully submerged. Give it a quick stir, then cover the bowl tightly with a lid or plate to allow the couscous to steam. Let it sit undisturbed for about 7 minutes.
- While the couscous steams, prepare the vegetables. Slice the cherry tomatoes in half, finely chop the scallions, and chiffonade the basil. Set aside. In a small bowl, whisk together the balsamic vinegar and olive oil until well blended.
- After 7 minutes, uncover the couscous and fluff it gently with a fork to separate the grains. Add the prepared tomatoes, scallions, and basil to the bowl. Drizzle the balsamic dressing over the mixture and toss everything together until well combined.
- Serve as a flavorful side dish alongside your favorite protein, or enhance it into a more filling meal by topping with crumbled feta cheese. Enjoy warm or at room temperature.
