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A white serving bowl and 2 smaller bowls of Cucumber Tomato Salad. A red and white striped napkin and wooden spoon are in the background.
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5 from 4 votes

Mediterranean Cucumber Tomato Salad with Pearled Couscous

A simple but satisfying salad with a flavorful dressing.
Prep Time10 minutes
Cook Time10 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 6
Calories: 207kcal

Ingredients

Dressing

  • ¼ cup apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • ½ teaspoon ground allspice
  • salt and pepper to taste

Salad

  • 2 teaspoons olive oil
  • 1 cup whole wheat Israeli couscous
  • 2 cups water
  • ½ teaspoon salt or more to taste
  • 1 pint grape tomatoes sliced in half
  • 1 large English cucumber peeled optional
  • ¼ cup scallions minced

Instructions

  • Prepare the dressing by combining the apple cider vinegar, lemon juice, olive oil, allspice in a small bowl. Season with salt and pepper to taste. Set the dressing aside.
  • In a medium saucepan, heat the 2 teaspoons olive oil over medium high heat. Add the couscous, toss, and toast for about 1 minute or until couscous is coated with the oil and starts to turn golden.
  • Add the water and salt to the pan. Bring the mixture to a boil, cover, and reduce the heat to medium-low. Cook for 8-10 minutes or until the Israeli couscous is tender. Drain the cousous in a colander and rinse with cold water.
  • Put the couscous in a bowl and pour the dressing over. Refrigerate until cool.
  • While the couscous is cooling, combine the sliced tomatoes, cucumbers, and scallions in a mixing bowl.
  • Add the cooled, seasoned couscous to the vegetables. Toss well to combine. Refrigerate for up to 30 minutes or serve immediately.

Nutrition

Calories: 207kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 207mg | Potassium: 333mg | Fiber: 3g | Sugar: 3g | Vitamin A: 752IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg