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This Herby Tomato Cucumber Couscous Salad is filled with ripe summer tomatoes, cucumber, red onion, Israeli couscous, all tossed in a bright and zesty red wine vinaigrette.
originally posted June 2021–updated June 5, 2025
Cucumber couscous salad is an absolute must have summertime dish. I could eat the entire bowl! It’s light, refreshing, and so tasty. To add a little spin on the traditional marinated tomato and cucumber salad, we added Israeli Couscous and lots of fresh herbs which turned out to be the perfect addition.
Serve alongside grilled chicken, salmon, or shrimp, and call it a day. It would be such a good addition to any backyard bbq summertime spread.
Here are the ingredient’s you will need!
- Israeli couscous.
- Cucumber. I used a hothouse cucumber however any cucumber will work.
- Tomatoes. Vine ripened tomatoes or compare are my favorite.
- Red onion.
- Red wine vinegar.
- Dijon Mustard.
- Lemon.
- Dried oregano.
- Assortment of fresh herbs. (I used parsley, dill, and basil but mint would be delicious also!).
- Salt + Pepper.
Herby Tomato Cucumber Couscous Salad
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 8 oz israeli couscous, cooked per instructions on package and cooled.
- 1/2 hothouse cucumber, peeled and sliced into half rounds
- 3–4 vine ripened tomatoes, cut into quarters (I also love this recipe with compari tomatoes)
- 1/4 red onion, thinly sliced
- 1/4 c olive oil
- 1/4 c red wine vinegar
- 1 tsp Dijon Mustard
- Juice of 1 small lemon (about 2 T)
- 1 tsp dried oregano
- 1/2 c fresh herbs (I used parsley, dill, and basil but mint would be delicious also!)
- salt + pepper, to taste
Instructions
- Heat oil in a medium saucepan over medium heat, add couscous and toast for 3-4 minutes, stirring frequently, until half of the grains are golden brown. Add water and a dash of salt, bring to a boil, reduce heat, cover and simmer, stirring occasionally, until water is absorbed. Transfer cooked couscous to a bowl to cool.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon Mustard, lemon juice, dried oregano, salt, and pepper. Toss in red onion, tomatoes, and cucumbers.
- When couscous has cooled, add to bowl with tomatoes and cucumbers, along with fresh herbs. Give it a big toss and adjust salt + Pepper to taste. Top with cracked pepper and more fresh dill- enjoy!
- Option to chill in the fridge or serve right away.
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