Couscous Salad with Green Tomatoes, Melon and Black Olives

In just 30 minutes, this fresh and light couscous salad comes together with an incredible mix of fruit and a creamy orange yogurt sauce.

  • Total Time:
  • Servings: 6

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  • 1 box couscous, about 1 2/3 cups, dry
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1/2 cup dried cherries
  • 1/4 cup warm water or orange juice
  • 3/4 pound ripe green tomatoes, quartered
  • 1 cup cantaloupe, quartered and sliced very thin
  • 1/2 cup radishes, thinly sliced
  • 1/2 cup sun-cured black olives, pitted and coarsely chopped
  • 1/2 bunch chopped flat-leaf parsley
creamy orange yogurt sauce
  • 1 cup sheep’s milk yogurt or whole milk yogurt
  • 1 tablespoon extra-virgin olive oil
  • 2 oranges, zested, plus 2 tablespoons orange juice
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt
  • Freshly cracked black pepper

How to make this recipe

  1. Prepare the Salad

    In a small bowl, soak the dried cherries in a 1/4 cup of warm water or orange juice to cover.

  2. Prepare the Salad

    In a medium saucepan, bring water and salt just to a boil. Stir in couscous, remove from heat, and let stand covered for 5 minutes. Fluff couscous lightly with a fork to break up any large pieces and set aside.

  3. Meanwhile, Make the Dressing

    In a bowl, whisk together the yogurt, olive oil, orange zest, orange juice, lemon juice, honey, salt and pepper. Reserve in the refrigerator.

  4. Meanwhile, Make the Dressing

    Quarter the tomatoes and slice the melon and radishes paper thin, place in small bowls and set aside. Coarsely chop the olives and then the parsley.

  5. Meanwhile, Make the Dressing

    Drain cherries of their soaking liquid. Add the chopped parsley and cherries to the saucepan of couscous, and lightly toss to distribute throughout. Transfer couscous to a large serving platter and top with the tomatoes, thinly sliced and swirled melon ribbons, olives, radishes and dried cherries. Fetch the dressing from the refrigerator, spoon over salad, and serve immediately.

Contributed By Photo © Sarah Bolla Published November 2013

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