Summer Couscous

No stove required. This couscous salad soaks in cold water for 15 to 20 minutes until fluffy, then gets tossed with a pile of fresh herbs, two kinds of tomatoes, black olives, and a good glug of olive oil. It’s a warm-weather side that comes together in half an hour with zero cooking.

The double tomato move is what makes this more interesting than a basic grain salad. Fresh tomatoes bring juicy brightness while the oil-packed sun-dried tomatoes add a concentrated, chewy sweetness that deepens every bite. Together they cover the full range of tomato flavor.

Fresh mint, coriander (cilantro), and parsley make up a triple herb punch that keeps the salad tasting lively and green. Three cloves of raw garlic go in chopped, not cooked, so the flavor is sharp and assertive. Season generously with salt and pepper since couscous absorbs seasoning and can taste flat if you’re timid.

Pro Tips

• Use cold water, not hot, for soaking. Cold water gives fluffier, more separate grains. Hot water can make couscous gummy.
• Dice the fresh tomatoes and drain off excess juice before adding. Too much liquid makes the couscous soggy.
• Let the finished salad sit for 10 minutes before serving so the couscous absorbs the olive oil and garlic.
• This tastes even better the next day after the flavors have had time to meld in the fridge. Bring back to room temperature before serving.

Variations

• Crumble feta cheese over the top for a salty, creamy contrast.
• Add diced cucumber and a squeeze of lemon juice for a more tabbouleh-like salad.
• Toss in a drained can of chickpeas for protein to make it a full meal.