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Tomato couscous salad with arugula and basil in a white ceramic bowl.
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No-Cook Tomato Couscous Salad

This no-cook couscous salad is the ultimate summer lunch! It's packed with Italian-inspired flavors like sun-dried tomatoes, olives, basil tofu, and ready in 15 minutes.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Eloïse

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
 

  • Yellow couscous in a glass bowl.
    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.
  • Chopped tomatoes, olives, and basil on a wooden cutting board.
    Veggies: Finely dice the tomatoes. Give the sun-dried tomatoes, green olives, and basil a rough chop.
  • Crumbled green tofu on a small wooden cutting board.
    Tofu: Crumble the tofu with your hands.
  • A person holding two forks over a bowl of couscous.
    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.
  • Hand pouring a brown vinaigrette into a bowl with couscous.
    Combine: Add the tomatoes, sun-dried tomatoes, olives, basil, and tofu to the bowl with the couscous.
  • Rectangular glass container with tomato couscous salad on one side and arugula on the other.
    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

Serving: 1serving | Calories: 188kcal | Carbohydrates: 10g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 536mg | Potassium: 543mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1563IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 2mg
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