Let’s be real: no one wants to cook in the middle of a summer heatwave. That’s where this no-cook couscous salad full of Mediterranean flavors comes in: juicy tomatoes, briny olives, sweet sun-dried tomatoes, fresh basil, and a balsamic dressing that ties it all together. All you need is a kettle to boil water and soak the couscous. No stove!
Over the years, I’ve become a tiny bit obsessed with making salads that are actually worth looking forward to, especially for work lunches. If you’ve tried my summer couscous salad before, you know the vibe.
This one’s like her more sophisticated, savory cousin. Perfect for those “I want something cold and flavorful but still filling” kind of days.
Key ingredients and substitutions
- Moroccan fine-grain cousous: It’s quick-cooking (no simmering needed!) and the reason this salad comes together so fast. Avoid pearl couscous and bulgur, which both require longer cooking or boiling. Gluten-free couscous alternatives work perfectly here (I used one made from rice and corn).
- Tofu: I highly recommend the basil tofu from Taifun, which you can eat straight from the package (no sautéing required). I like to think of it as a feta alternative. If you can't find basil tofu, try smoked tofu.
- Tomatoes: Choose large juicy tomatoes. They help keep the couscous from drying out in the fridge.
- Sun-dried tomatoes and olives are key to get that signature Mediterranean flavor.
Elo's tips
- Use a sharp knife that easily slices through your tomatoes without crushing them. If (like me) you're a little intimidated by sharpening knives, try using a pull-through knife sharpener.
- Chop everything finely so you get each flavor with every bite.
- Crumble your tofu by hand for that rustic feta-style vibe.
- Fluff the couscous with 2 forks. It’s a small step that makes a big difference in texture.
- Swap dried oregano for a pizza spice blend. It gives this salad a serious flavor upgrade.
My salad meal prep equipment
MCIRCO glass containers (29 oz)
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Buy Now → How to make it in 4 easy steps
- Steam the couscous: Just pour boiling water over it, cover, and let it fluff up.
- Chop the ingredients: Dice the tomatoes. Roughly chop the sun-dried tomatoes, olives, and basil.
- Crumble the tofu: Use bot hand to break the tofu block into fine pieces.
- Fluff the couscous: Use two forks to gently separate the grains. This prevents clumps and keeps the texture light and fluffy.
- Combine: Add all the chopped ingredients to the bowl with the couscous. If serving right away, stir in the balsamic dressing, or follow the meal prep tips below.
- Serve: To bring out the Italian flavors, you can toss in some arugula and add a drizzle of balsamic glaze.
Meal prep tips
Store the couscous salad in the bowl you prepped it in if it comes with a lid. Keep the dressing on the side to prevent the salad from being dry.
You can also divide it into four individual meal prep containers for easy grab-and-go lunches. Stuff the arugula on the side and shake it up before eating.
The salad will keep in the fridge for up to 3-4 days.
The recipe
No-Cook Tomato Couscous Salad
Ingredients
- 1 ½ cup (270 g) dry fine-grain couscous
- ½ teaspoon salt
- 4 tomatoes
- ⅓ cup (65 g) sun-dried tomatoes in oil
- ⅓ cup (55 g) green olives
- 2 handfuls fresh basil
- 7 oz basil-flavored firm tofu optional
- 5 oz (150 g) arugula
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian spice mix or dried oregano
- Salt to taste
Instructions
Cook the couscous: Add the dry couscous and salt to a large bowl or lidded container. Pour in boiling water (check the package for the exact ratio, but a 1:1 couscous to water is standard). Cover the bowl with a lid or plate and let it steam for 5-10 minutes until the couscous has doubled in size.
Veggies: Finely dice the tomatoes. Give the sun-dried tomatoes, green olives, and basil a rough chop.
Tofu: Crumble the tofu with your hands.
Fluff the couscous: Use two forks to separate the grains for a lighter texture.- Dressing: Combine the olive oil, balsamic vinegar, Italian spice mix, and salt.
Combine: Add the tomatoes, sun-dried tomatoes, olives, basil, and tofu to the bowl with the couscous.
To serve immediately: Add the dressing and arugula to the salad and toss until evenly coated.Meal prep: Divide the couscous salad into 4 meal prep containers and the dressing into 4 salad dressing containers. Keep the arugula on the side. Refrigerate for 3-4 days. Pour in the dressing right before serving and shake it up to combine.
Nutrition
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