Easy Cherry Tomato Couscous Salad (vegan)

This refreshing salad has it all going on. Basil, microgreens, cherry tomatoes, and avocado transform this salad into a flavor explosion. This easy cherry tomato couscous salad is simple to make and is a filling vegan main dish. 

Whoever said that salads are boring was totally wrong. I mean, you can throw anything into a bowl and call it a salad. There are thousands of ingredient options.

My best part of making salads is how creative I can get from trying to make it as healthy as possible to adding color and mixing flavors. It’s all a little science and art project that I find intriguing!  

This fresh salad is delicious tossed in an irresistible red wine vinaigrette dressing. It has all of the flavors of the season with the ripe and juicy cherry tomatoes and creamy avocado. It brings all of the healthy vibes from the microgreens and loads of veggies. 

This vegan Mediterranean couscous salad is pretty easy to make and is great to make ahead of time. It has a unique taste that is unlike any other salad and you’ll want a second helping!   

I especially enjoy a nice cold salad when the temperature is on the rise. Living in sunny California, our summers get hot! Thankfully, we have a pool in our backyard, and cooking is a great way to feel refreshed.

If you are like me, you are always on the hunt for a new and creative salad. Look no further, add this to your list. It’s the perfect recipe! 

The Best Type of Tomatoes To Use For This Salad

There are many varieties of small tomatoes. While cherry tomatoes are easily accessible and what I typically purchase, there are a few other types that would work well in this salad.  

Here in California, we also like Heirloom, Grape, and Sugar Plum. Basically, any smaller tomato is ideal for this salad. I am sure a larger tomato, cut into chunks would work, but I honestly love the sweetness of the smaller versions of fresh tomatoes.  

How To Serve This Easy Cherry Tomato Couscous Salad

This vegan couscous salad recipe is ideal for a summer poolside lunch, or at least that’s my favorite way to eat it. The next time you head to the beach or pool, grab a little bit of this salad to enjoy in the sun! 

It makes for a great side dish with dinner, as well. Pair it with Italian pasta and garlic bread and you are all set. Yum! 

I have also served it as an appetizer along with bruschetta, garlic bread, and My Grandma’s Simple Bruschetta Recipe at a party. It’s a healthy side dish with so much fresh flavor.

Other Optional Ingredients

Another perk of this cherry tomato couscous salad recipe is that it is customizable. Below are some suggestions for additional add-ins and other fresh vegetables that could work well.

Vegan feta or regular feta cheese: I prefer cheeseless meals but if you are really craving cheese, this would be an awesome choice. 

Roasted red bell pepper: Cut it into small chunks and add it to the mix. The flavor of jarred red bell pepper is really tasty.

Fresh parsley: I am all for adding additional herbs to salads. Parsley is a common herb found in Italian food and its flavor works well with basil. 

Kalamata olives: If you are an olive lover, go for it and add some to this easy cherry tomato couscous salad. 

Sun-dried tomatoes: I loved the flavor they bring to just about any dish. This salad is no exception. 

Lemon juice and lemon zest: You could simply add these ingredients to the dressing as you make it instead of adding it directly to the salad. It will give off a more lemon vibe. 

The Ingredients

Cherry tomatoes: Use ripe, bright red tomatoes for this salad. The quality of this salad depends on the quality of the tomatoes. Fortunately, there are many types of small tomatoes that you can choose from.

Pearl couscous: Find a bag of dry pearled couscous for this recipe. I recommend using thicker pearl varieties instead of regular couscous. This type of couscous brings more of a pasta vibe to this dish. Also, I recommend using vegetable stock to cook it.

Avocado: Find a ripe but not overly ripe avocado for this salad. In my opinion, the bigger the better. Avocado will make this salad creamier and heartier along with adding some great health benefits. 

Microgreens: These tiny little greens are a wonderful source of nutrients all packed into the small leaves. Broccoli sprouts have the best nutritional benefits if you can find them. Otherwise, choose any organic brand that is available at your local grocery store. 

Shallot: The wonderful thing about this type of onion is its lighter onion flavor. I love that this onion is less intense than regular raw red onion. It adds a great sharp flavor to this dish.

Basil: Grab some fresh basil leaves to finely mince up. Fresh herbs add so much flavor and nutrients to your food. Basil and tomatoes make a perfect combination in this couscous salad. 

Vinaigrette: The ingredients include extra virgin olive oil, red wine vinegar, Dijon mustard, maple syrup or honey, fresh garlic, salt, and black pepper to taste. 

The Instructions

Step one: Cook the dry couscous according to the package instructions. Once cooked, transfer it to a large bowl and allow it to cool to almost room temperature. 

Step two: While the couscous cooks, slice your cherry tomatoes, avocado, and onion. And, finely mince the basil. Place it all in the bowl with the cooked couscous.

Step three: Make the salad dressing. Combine all of the ingredients in a mason jar and shake it well or in a small bowl and whisk.

Step four: Pour the dressing into the bowl and give it all a good toss.

Step five: Place a lid on the bowl and store it in the fridge for at least an hour. This salad is best served cold.

Note: It is ideal to eat it the same day because of the avocado. I usually make it in the morning or early afternoon and serve it at dinner.

Tips + Modifications

This salad is best made a few hours before serving. Simply place plastic wrap over the salad bowl and store it in the fridge before enjoying it.

For leftovers, add the salad to an airtight container and in the fridge for one more day. The avocado will turn brown which is the only reason I recommend leftovers to last just one day. 

If you like heavy dressing, I recommend doubling the dressing and adding additional dressing until you like the flavor. This recipe includes light dressing.  

​Note that the couscous will absorb a lot of dressing the longer it sits. Therefore, making extra dressing to keep on hand for leftovers might be a good idea.

I recommend using vegetable broth to cook the couscous. It brings out so much flavor which will only add to this delicious salad.

Enjoy!

XOXO

Michelle