Name: Giant Couscous & Tomato Salad with Zhoug-Style Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
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 (divided); 1 tbsp water

Introduction

This giant couscous and tomato salad is a vibrant, fresh dish bursting with Mediterranean flavors. The zhoug-style dressing adds a spicy, herby kick that perfectly complements the juicy tomatoes and tender couscous. It’s a delightful salad for any occasion, whether a light lunch or a side for dinner.

A round white plate holds a colorful couscous salad with three visible layers mixed together: the base layer of small, pale yellow round couscous pearls forms most of the dish, mixed with bright red chopped tomatoes and small pieces of purple onion scattered throughout. On top of this is a layer of green pesto sauce spread unevenly, adding texture and a fresh color contrast. Two shiny silver forks rest on the left side of the plate, partially buried under the salad. The plate sits on a bright yellow and white patterned cloth, with a white marbled textured surface visible around the edges. 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: In a large bowl, combine the diced tomatoes and finely chopped red onion with ½ tsp sea salt. Toss gently and let the mixture sit to draw out the juices.

Step 2: Cook the giant couscous in a pan of boiling salted water for 8–10 minutes until tender but still slightly firm. Drain thoroughly and let it cool for about 10 minutes.

Step 3: Once cooled, toss the couscous with the tomato and onion mixture so the grains soak up the flavors.

Step 4: In a blender or food processor, combine the chopped green chillies, garlic, coriander, parsley, lemon juice, ground cumin, caster sugar, olive oil, water, and ½ tsp sea salt. Blend until smooth to create the zhoug-style dressing.

Step 5: Drizzle some of the dressing over the salad and toss to combine. Serve the remaining dressing on the side, allowing everyone to add more to taste.

Tips & Variations

You can substitute giant couscous with other large grains like pearl barley, spelt, or cracked bulgur wheat for a different texture and flavor.

For extra freshness, add chopped cucumber or roasted red peppers to the salad.

If you prefer less heat, reduce the amount of green chillies or remove the seeds before blending.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad and dressing a few hours ahead and keep them refrigerated. Toss the salad with the dressing just before serving to maintain texture and flavor.

What if I don’t have a blender for the dressing?

You can finely chop the herbs, chillies, and garlic by hand and whisk them together with the lemon juice, oil, and spices to create a chunky version of the dressing.