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+ servings

Couscous and Roasted Tomato Salad

Roasted Tomatoes of different colours and sizes, fresh herbs, balsamic vinegar and couscous go to make this healthy and fresh salad
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Salad
Cuisine: middle east
Servings: 2 people
Author: Sujata Shukla


  • 6 Cherry tomatoes
  • 2 green tomato
  • 2 Red Tomato
  • 1 Orange/ yellow tomatoes
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 clove garlic
  • ¾ cup couscous
  • cup water Boiling hot
  • 1 tablespoon thyme Fresh leaves
  • 1 tablespoon oregano Fresh leaves
  • 1 tablespoon basil Fresh leaves minced
  • 1 tablespoon mint leaves Fresh minced
  • 1 tablespoon Basil pesto (optional)
  • to taste salt
  • ½ tablespoon pepper ground
  • 1 tablespoon lemon juice


  • Preheat the oven to 162 C (325 F) The quantities above are indicative, you could add or reduce to your taste.
  • Slice the tomatoes in different shapes and sizes, keeping each colour separate. I halved the smaller cherry tomatoes, quartered the larger black cherry tomatoes, sliced the Roma tomatoes lengthwise and thinly sliced the green tomato. Mince the fresh herbs and keep aside till required.
    Colourful Fresh Tomatoes
  • On a baking sheet, place  half the tomatoes, starting with the firmer tomatoes such as the green tomato and the roma tomato. Sprinkle with balsamic vinegar, brown sugar, salt and olive oil.  Leave space on the tray for the remaining tomatoes. Add the clove of garlic to the tray. Place the tray in the oven to roast for 20 minutes
  • Cook the couscous as per package instructions or as per the method below. I used instant couscous and followed Ottolenghi's instructions in the recipe for 'Tomato Party' from his "Plenty' Book.
  • Pour the couscous into a bowl, add a little olive oil and salt. Add boiling water to cover the couscous completely, and then a bit more. Stir and cover the bowl with cling film for about 12 minutes.
  • After 12 minutes check if the water is completely absorbed by the couscous. If it is still moist, cover again and let it steam for a few more minutes till all the water has been absorbed.  Remove the cling wrap, stir with a fork and set the couscous aside to cool.
  • Once the first batch of tomatoes are partly roasted, ie in about 20 minutes, take the tray out, add the remaining tomatoes, dress lightly with olive oil, salt and pepper. Place the tray with all the tomatoes including the ones partly roasted, back in the oven for about 12 minutes.
  • Mix the couscous, tomatoes including their juices while roasting, crushed clove of garlic, the Basil pesto and the minced herbs in a bowl. Check for seasoning, adding more salt, pepper, olive oil, if required. Squeeze lemon juice on the couscous and serve.