Tomato Bruschetta Couscous
on Jul 03, 2019, Updated Aug 20, 2024
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You need just 15 minutes for the easiest, summeriest side dish with fresh tomatoes and couscous.
Come tomato season (also known to some as late summer), I make crostini or bruschetta with the classic basil tomato topping to start as many meals as possible. Often, I am happy to eat just bruschetta or crostini as the meal itself, forgetting any main course.
But the vibrant, flavorful, simple tomato mixture has other uses than just sitting prettily on top of a piece of grilled toast. You can spoon some over a piece of simply grilled salmon or a chicken breast. So, grab a knife and chop up the tomatoes, basil, and garlic that are filling the markets (or, if you’re lucky, your own garden), and make this vegan couscous salad.
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Tomato Bruschetta Couscous: 15 minutes to to the easiest, summeriest, and prettiest side! Ideal forpicnics and cookouts.
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Tomato Bruschetta Couscous Ingredients
- Couscous – Either Israeli/Mediterranean (the larger kind) or the traditional smaller couscous (the Moroccan/North African/Middle Eastern kind) works well. Couscous is tiny semolina pasta, and it cooks up very quickly, actually really just soaking up boiling water, so the stove isn’t on for long at all.
- Tomatoes – The more colors you can work in, the more dazzling the dish will be. You can also use cherry or grape tomatoes, and instead of chopping them, cut them in half, or even quarters if they are on the larger side.
- Extra virgin olive oil – You don’t need much more than a high-quality olive oil to dress this couscous dish.
- Fresh basil leaves – Cut them thinly or simply tear them right into the mixture.
- Minced garlic – The warmth of the couscous neutralizes the strength of the raw garlic while still letting its flavor come through.
How to Make Tomato Bruschetta Couscous
- Cook the couscous: Add the couscous to boiling water, cover, and rest. After 15 minutes it will be finished cooking.
- Make the bruschetta: Mix together the tomatoes, olive oil, basil, garlic, salt, and pepper. Seasoning the tomatoes before adding to the couscous really helps bring out their flavor.
- Assemble: Combine and serve right away for a warm salad, or chill the couscous before combining for a cool salad.
Variations
- You can toss the tomato mixture with pasta (rather than couscous) for a heartier main course or delicious side dish. If using pasta, add a few extra glugs of olive oil to prevent sticking.
- To make this dish into a more complete (but non-vegetarian) meal, try adding some grilled shrimp on top or chopping up the shrimp and mixing them in.
What to Serve With Tomato Bruschetta Couscous
More Summer Tomato Recipes
- Tomatoes with Mint Basil Pesto
- Tomato and Mozzarella Caprese Salad
- Tomato, Zucchini, and Bulgur Salad
- Cavatappi with Roasted Cherry Tomatoes and Pesto
- Mediterranean Tomato Wheat Berry Salad with Fresh Herbs
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Tomato Bruschetta Couscous
Ingredients
- 2 ½ cups water
- 2 cups couscous
- 5 cups cored, seeded and diced ripe tomatoes (about 4 large tomatoes; you can use any mixture of tomatoes)
- ⅓ cup plus 1 tablespoon extra-virgin olive oil
- ½ cup slivered fresh basil leaves
- 1 teaspoon minced garlic
- 1 ½ teaspoons kosher salt (or to taste)
- 1 Freshly ground pepper to taste
Instructions
- Bring the water to a boil. Add 1 tablespoon olive oil and a generous pinch of salt. Stir in the couscous, cover the pot, remove from the heat, and let sit for 15 minutes. Remove the lid and fluff with a fork.
- Meanwhile, combine the tomatoes, 1/3 cup olive oil, basil, garlic, salt, and pepper in a medium-sized bowl.
- If you want a warm salad, turn the couscous into a large bowl, pour the tomato mixture over, toss to combine, and serve right away. Or, for a room temperature salad, cool the couscous to room temperature by spreading it out on a rimmed baking sheet, then turn it into a bowl and toss with the tomato mixture.
