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Couscous-Filled Heirloom Tomatoes

Couscous-Filled Heirloom Tomatoes

Using a spoon, scoop out the middle of each tomato half, leaving ¼-inch flesh around the outside. Finely chop any large pieces and transfer to a large, nonreactive bowl, along with any accumulated juices. (Transfer the hollowed out tomato halves to a platter, cover, and set aside at room temperature.)

To the chopped tomato, add the couscous, vinegar, 1 teaspoon of the thyme, salt, and pepper. Stir well, cover and set aside at room temperature until the couscous is tender, about 1 hour.

Fluff the couscous mixture with a fork and then stir in the chickpeas. Spoon into the tomato halves, garnish with the remaining thyme, and serve.

Heirloom Tomato Avocado Israeli Couscous Salad

Even an Israeli couscous salad this pretty, you bet it’s going straight in my face, no questions asked.

Yes, I’m aware I fangirl over every single new summer salad I post on the blog which is about 45 new ones every summer, but THIS FREAKING SALAD THO.

There’s heirlooms. And avocados. And gorgeous little pearl couscous. Obviously there’s cheese cause I wouldn’t let even one of my salads be caught dead without it.

This is definitely one of those salads that are a BREEZE to make ahead of time because the flavors just get better and better the longer you let it sit in the dressing and let it soak up all the goodness.

Speaking of which, it’s just a simple lemon Dijon mustard dressing brightened up with fresh parsley and basil. Toss it ALL into your cooked pearl couscous, and then arrange your gorgeous heirlooms, diced avocado, sliced red onion, cucumber, and a hefty handful of Parm on top. The simple stuff tastes the best here, guys, trust me.

Aaaaaaand…faceplant. It’s just such dang simple, homey summer food and you will be obsessed.

To the point where salad for breakfast is definitely not sounding like a bad idea right about now.

Grilled Pork Tenderloin with Couscous & Heirloom Tomato Salad

I’m definitely a believer that the simplest summer dinners are the best ones. The produce this time of year is great, everything tastes better when it’s cooked on the grill, and there’s just no need for complicated comfort food. Plus, easy meals mean less time cooking and doing dishes, and more time after dinner for active pursuits like bike rides, dog walks and badminton in the backyard. You’ll never sleep better at night then after a healthy meal and an evening spent enjoying the beautiful outdoors.

For today’s #WeekdaySupper, sponsored by American Family Insurance, I reacquainted myself with pork tenderloin. It’s kind of under appreciated in our house, although I’m not sure why. It’s lean, can be flavored in just about any way you desire, and cooks up pretty quickly for an easy dinner after work (especially if you put the pork in the marinade the night before). I hadn’t made it in several years, but after this meal, I’ll be buying it much more frequently. While the pork was grilling, I cooked up some Israeli (pearl) couscous, and tossed together a simple heirloom tomato salad. Layer it all onto a big platter, and you have a presentation that’s as beautiful as it is delicious.

P.S. For an even simpler version of this dish, use your favorite bottled Greek or Italian vinaigrette in place of the marinade/dressing in this recipe.

For more quick and healthy recipes like this one, make sure you follow American Family Insurance’s Health and Fitness #ChooseDream Pinterest Board. You can also find American Family Insurance on Facebook , Pinterest , Twitter , Google+ , YouTube and LinkedIn .

Caprese Israeli Couscous with Heirloom Tomatoes

A quick, refreshing meal or side dish perfect all year round.


  • 1-¾ cup Water
  • 1-⅓ cup Dry Israeli (pearled) Couscous
  • 1 Tablespoon Olive Oil
  • 4 ounces, fluid Bocconcini (baby) Mozzarella, Halved
  • 1 cup Mini Heirloom Tomatoes, Halved
  • 10 whole Basil Leaves (chiffonade)
  • 3 Tablespoons Pine Nuts, Lightly Toasted
  • 1 whole Lemon, Juiced
  • 2 Tablespoons Balsamic Vinegar
  • ¼ teaspoons Garlic, Finely Minced
  • ¼ teaspoons Salt
  • ¼ Tablespoons Freshly Ground Black Pepper
  • 1 Tablespoon Olive Oil


Start by bringing the water to a boil in a small saucepan.

In a separate pot or saucepan, add couscous and 1 tablespoon olive, stir and cook over medium high heat until lightly toasted.

When the water is boiling, slowly add it into the pan with the couscous. Stir, let it come to a boil, then reduce heat, cover and let it simmer for 10-12 minutes, or until liquid is absorbed.

Meanwhile, prepare the cheese and tomatoes by cutting them in half. You can leave the bigger tomatoes whole. Stack the basil leaves, roll up the leaves tightly, then slice them thinly to create ribbons. Set these aside.

In a dry pan, add the pine nuts and cook over low heat until toasted. Make sure to keep an eye on them so they don’t burn! When lightly browned and fragrant, remove the pan from the heat.

In a small bowl, combine balsamic vinegar, lemon juice, garlic, salt and pepper and stir.

When the couscous is cooked, lightly fluff it with a fork or wooden spoon and transfer to a bowl. Toss heirloom tomatoes, cheese and basil with the couscous. If the couscous is hot enough, some of the cheese will melt. Yum! Pour the dressing on top. Add the tablespoon of olive oil on top, sprinkle with pine nuts, toss and serve!

24 Warm Weather Side Dishes

When the weather gets warmer, relaxed summer dinners are a must. Grilling dinner becomes a weekly activity. But what to serve with your burgers, chicken, fish, or steak? Easy side dishes like grilled vegetables and lots of salads. Everything from grilled corn salad to fresh watermelon and cucumber tomato salad. Don’t worry… we’re sharing delicious [&hellip]

18 Homemade Pasta Sauces That Aren’t Marinara

Step aside marinara, there are new pasta sauces in town. Easy and oh-so-good, these from-scratch pasta sauces will be your new go-to’s. No more jarred sauces for you! Homemade pasta sauce might require a little extra effort, but the family will taste the love in every bite.

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It’s time to unofficially kick-off summer with a Memorial Day cookout. Whether you’re gathering with a small group of friends or just keeping the day to family, there is one thing that is the same. Everyone wants to eat good food. From main and side dishes to desserts, here are some menu ideas for a [&hellip]

Caprese Couscous Stuffed Tomatoes

Fresh tomatoes stuffed with basil and mozzarella couscous and baked until bubbly. They are the perfect summer side dish, lunch, or appetizer!


  • 4 Beefsteak tomatoes
  • 1 cup cooked Israeli Couscous, (also known as pearl couscous)*
  • Pinch freshly ground black pepper
  • Pinch garlic powder
  • 1 teaspoon extra virgin olive oil
  • 3 ounces fresh mozzarella, (a little less than half of an 8-ounce mozzarella ball)
  • 5 to 6 basil leaves


  1. Preheat oven to 350° F. Lightly oil a square baking dish.
  2. Use a paring knife to scoop out the inside of each tomato. (Don't discard the insides- save them for salsa or my Catalan Toast!)
  3. In a small bowl, combine cooked couscous, black pepper, garlic powder, and olive oil.
  4. Slice 4 thin slices off of your mozzarella ball and set aside. Chop the remaining mozzarella into small cubes (about 1/4 inch). Thinly slice basil, reserving a few ribbons for garnish. Add the mozzarella cubes and basil to the couscous and stir to combine.
  5. Scoop couscous mixture into the hollowed tomatoes, filling to the top. Place a slice of mozzarella over each tomato and bake for 10 minutes. Turn oven up to broil and broil for a few more minutes, watching closely, until the tops are golden and bubbly.
  6. Remove from the oven and garnish with reserved basil ribbons. Serve immediately.


*Cook couscous with low-sodium chicken or vegetable broth for more flavor.

Recipe Summary

  • 8 ounces fresh green beans, trimmed and chopped (2 cups)
  • ¼ cup olive oil
  • ½ cup Israeli couscous
  • ½ teaspoon salt
  • 2 pounds assorted heirloom tomatoes, cut into wedges and/or sliced
  • 1 ½ cups matchstick-size pieces jicama, daikon, kohlrabi or radish
  • 3 tablespoons lemon juice
  • 3 tablespoons drained capers
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon ground black pepper

In a medium saucepan cook green beans in boiling salted water 2 minutes. Drain and rinse under cold water drain again.

Wipe out saucepan. Heat 1 Tbsp. oil over medium heat. Add couscous. Cook and stir 1 to 2 minutes or until lightly browned. Add 2/3 cup water and 1/4 tsp. of the salt. Bring to boiling reduce heat. Simmer, covered, 10 minutes or until tender and water is absorbed. Remove let stand 5 minutes.

Arrange couscous, beans, tomatoes, and jicama on a platter. In a small bowl whisk together lemon juice, capers, mint, parsley, remaining 1/4 tsp. salt, and 1/4 tsp. black pepper. Slowly whisk in remaining 3 Tbsp. oil. Pour over tomato mixture.

Heirloom Tomato Salad with Feta and Pistachios

Heirloom tomato salad with feta and pistachios is the ultimate summer tomato salad. Sweet heirloom wedges are plated with feta and fresh basil then drizzled with a light, lemon and pistachio dressing.

Heirloom tomatoes are one of my favorite produce items of the season and it is rare for me to not pick up some this gorgeous bounty when I am at the farmers market or store.

I think the more variety of color of heirlooms used the better the presentation. I like to mix it up by using various sizes and mixing in really small heirlooms that come in the plastic tubs. This salad was the perfect side dish for grilled key lime shrimp that I made last week and I&rsquove made this meal twice since because we just can&rsquot get enough and I know that heirloom season will be over soon.

All the flavors of this Heirloom tomato salad with feta and pistachios marry so well together. The salty, tangy feta with the freshness of basil along with the slight sweetness from the dressing and to finish with a crunch from the pistachios, it&rsquos a party in your mouth.

As well as a perfect side dish, this salad would be also perfect as an appetizer or snack. I know I can eat it just about anytime.

Israeli Couscous with Roasted Cherry Tomatoes, Parmesan, and Lemon Vinaigrette

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In this summery, healthy Israeli couscous salad, roasted cherry tomatoes combine with herbs, Parmesan, and lemon vinaigrette. Serve it next to grilled chicken or an easy Lamb recipe.


  1. 1 Preheat the oven to 375°F. On a large rimmed baking sheet, toss together the cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper. Roast the tomatoes until lightly caramelized and just barely shriveled, about 15 minutes.
  2. 2 In a saucepan over medium-high heat, warm 1 tablespoon oil then add the couscous. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes. Add 1 1/2 cups water and a big pinch of salt and bring to a boil. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender. If there is any liquid remaining, drain it off, then transfer the couscous to a serving bowl.
  3. 3 Toss the couscous with the lemon juice, 1 tablespoon olive oil, and season with salt and pepper. Gently mix in the herbs and roasted tomatoes. Scatter the cheese over the top and serve.

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Couscous Salad with Beans, Tomatoes, Figs in a Lemon dressing

Published: Sep 26, 2015 Modified: Mar 6, 2021 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

Colourful salad bursting with flavours and textures. Roasted tomatoes, Peppers and Figs with a cherry tomato sauce, mint, parsley and purple basil and a dressing of lemon juice and white wine vinegar.

A basket full of fresh vegetables and herbs were the inspiration for this salad. I love Purple in all its myriad shades, and my life and my kitchen have not been the same ever since I have been able to source gorgeous vegetables and herbs such as the purple beans and purple basil as well as the juicy heirloom tomatoes and colourful cherry tomatoes I have used here. I'm so blessed to live at Bangalore where I can now dream up recipes using such a variety of vegetables and fruits and of course herbs. All these zero pesticide veggies are delivered at home twice a week by Sakura Fresh and grown at First Agro Farms at Talkad, Mysore.

You could choose to do away with the roasting, though I think it gives an amazing twist to the taste of this salad. The quantities are not hard and fast, these are just what I had used for this recipe.

The purple green beans looked so pretty when I cut them slightly on the bias to showoff the green inside and the purple outside. The colour began to slip to green as soon the beans felt some warmth during blanching. I took them out of the boiling water immediately, when they showed signs of turning green, and dumped them in ice cold water so I could retain their purple colours. However once I placed a few of the cut beans on the warm couscous, they turned green all over before I could even photograph them, leave alone serve them!

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