Dinner

Giant Couscous & Tomato Salad with Zhoug-Style Dressing Recipe

Name: Giant Couscous & Tomato Salad with Zhoug-Style Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
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

ByJake Silas November 1, 2025November 1, 2025

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Introduction

This giant couscous and tomato salad is a vibrant, fresh dish bursting with Mediterranean flavors. The zhoug-style dressing adds a spicy, herbaceous kick that complements the juicy tomatoes and tender couscous perfectly. It’s an ideal salad for warm days or as a flavorful side.

A white bowl filled with a colorful salad that has three main layers: small round pale yellow couscous grains as the base, bright red chopped tomatoes mixed evenly throughout, and dollops of dark green pesto sauce scattered on top. There are small pieces of finely chopped purple-red onion mixed in for extra texture. Two silver forks are placed inside the bowl resting on the salad. The bowl is placed on a yellow and white patterned fabric and a white marbled surface is visible beside it. 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: Place the diced tomatoes and finely chopped red onion in a large bowl. Add ½ tsp sea salt, toss gently, and leave to sit while you prepare the couscous.
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, combine the couscous with the tomato and onion mixture. Toss gently to mix the flavors.
Step 4: In a blender or food processor, combine the coriander, parsley, lemon juice, green chillies, garlic, ground cumin, caster sugar, olive oil, 1 tbsp water, and ½ tsp sea salt. Blend until smooth to create the zhoug-style dressing.
Step 5: Drizzle some of the dressing over the couscous salad and toss gently to coat. Serve the remaining dressing on the side for extra flavor as desired.

Tips & Variations

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

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to serve again, toss the salad with the dressing and enjoy. Avoid storing the salad dressed for too long to maintain its fresh texture.

How to Serve

A white shallow bowl filled with a fresh couscous salad showing three main layers: the bottom layer of small, light beige couscous pearls, finely mixed with tiny pieces of light purple onion scattered throughout; the middle layer composed of bright red tomato chunks evenly spread across the couscous; and the top layer dotted with splotches of vibrant green pesto sauce adding contrast and texture. Two silver utensils, a fork and a spoon, rest partially inside the bowl, angled slightly towards the upper left. The bowl sits on a white marbled surface with a yellow and white patterned cloth partially visible on the left edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

Yes, you can prepare the couscous and tomato mixture ahead of time and keep the dressing separate. Combine them just before serving for the best texture and flavor.