Cherry Tomato Couscous Recipe

I spent the weekend at my friend Lori's Northern California cabin and she made this tasty cherry tomato couscous for us - cherry tomatoes, cucumber, chopped basil, and chickpeas tossed with couscous, olive oil and freshly squeezed lemon and lime juice. Finished with a bit of feta.

Cherry Tomato Couscous

It has been nearly two years since I spent a weekend in the Northern California backwoods at my friend Lori's family cabin. Maybe some of you remember? The cabin is nestled deep in the woods on a huge plot of family-owned land, miles down an unpaved dirt road. I love the cabin. It was hand-built and is just the right combination of rustic and comfort - think plywood floors and down comforters. Well, apparently I behaved well enough last time to get an invite back two weekends ago. Plenty happened in those 48 hours - we watched a stunning moonrise from the cabin porch, rescued a baby possum, attempted to summit a mountain, flipped through endless magazines, and ate and drank puh-lenty.

Cherry Tomato Couscous

Lori made this delicious couscous for us and I thought I'd share it. It is simply cherry tomatoes, cucumber, chopped basil, and chickpeas tossed with the couscous, olive oil and freshly squeezed lemon and lime juice. Finished with a bit of feta, it's a great way to use some of those cherry tomatoes that seem to want to hop right in my market bag at every turn.

Thanks for another great weekend Lori, Lisa, and Gwen - can't wait for our next cabin adventure.

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Cherry Tomato Couscous Recipe

Keep your eyes peeled for whole wheat or barley couscous - either would work great here. You can easily make this vegan by leaving out the feta - maybe do some sort of harissa drizzle instead?

3 cups cooked couscous*
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas

1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper

1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled

Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Lori - squeezes the lemon and lime juice directly into the bowl, so start by giving a good squeeze of lemon and lime juice into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. Lori notes - this really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.

Add the basil and feta and toss gently until it is evenly dispersed.

Serves 4 - 6.

*To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.

Prep time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I'd love to see a close up of that stove!


i'm usually eating couscous cooked in orange juice instead of stock, it's excellent! first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini, ...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous. optionally garnish with pomegranate seeds.


the good thing about this Couscous is super simple and quick to prepare, and perfect to with anything and i choose to go with Ratatouille. fantastico!


yozz..this is really yummy. couscous is very easy to prepare, and it taste good too with Ratatouille. delish..!!


I was just wondering what to do with the vats of cherries ripening in my garden. Yay for this idea!


My sungold and sugar lump and juliet tomatoes are going gang busters, what a great vehicle to take full advantage of their freshness and flavor. Thanks TC

tom | tall clover farm

Yummy, I do it with Quinoa and add lots of black natural olives too. DD is allergic to wheat and it is wonderful this way too.

Beverly Jane Reynolds

This looks yummy. The neighbors gave me a ton of cucumber to use up from their garden.

Lisa A.

Looks and sounds wonderful, Heidi! Just perfect because my mother-in-law's cherry tomatoes are abundant! I love all the other suggestions, too. Thanks everyone!


Kim talked about toasting the couscous and essentially following the pilaf method. I always (these days) toast and finish off with steam - that way you get the benefits of both methods. Actually I'm dubious that couscous is worth eating if you don't steam it!


Couscous and feta cheese is a marriage made in heaven! In fact, we are having it tonight, but with ratatouille-style vegetables, not your delicious salad (which I have certainly made in my time, and very good it is, too!). What size baskets are cherry tomatoes sold in?

Mrs Redboots

While I've eaten plenty of cherry tomatoes, I've not eaten couscous that I recall. Thanks for the how-to information (it looks similar to cooking rice except it takes a lot less time), and I appreciate the delicious sounding recipe -- though I think I'll just start with couscous by itself to get a taste for it alone as a starter.


Has it really been two years since that article/post? Wow I quess it has, I remember that post. Guess the chemo and radiation wasnt that bad/harsh.

Travis Brooks

yum, those cherry tomatoes look delicious!


Heidi, Your talents are phenomenal. What is most striking is that you took this photo as it was getting dark and since we have no electricity you did it with only what was left of the natural light. And, I wish I had thought of the harissa. I love all these suggestions. I can't wait to try some of these new combos. Thank you.


Barley couscous sounds very interesting. Where would that most likely be found?? Thanks.


i love the new photo style!


Cherry Tomato Tip - A fast way to cut your cherry tomatoes in half is to put them between two plastic lids, like ones you get from a deli pasta salad container, place flat on the counter with your hand gently pressing down to keep the cherry tom from rolling, then run your large knife between the two lids, right through the centers of the tomatoes. This works for grapes too!


recipe looks great, but what I am really writing in for is your GORGEOUS stove!! LOVE it!


Simply wonderful recipe Heidi.I love it with mint too.To Niki- try white beans such as cannelini!


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