Tomato & Olives Couscous Salad

An easy side dish or salad bursting with savoury flavours. The couscous is cooked until tender then tossed in a Mediterranean-inspired sweet and tangy tomato sauce and fresh herbs.


  • No tomatoes? Try with courgettes instead. 
  • No couscous? Use cooked pasta instead. 
  • No black olives? Try with green olives or capers instead. 
  • No shallot? Use red onion or white onion instead. 
  • No parsley/basil? Use any fresh herbs of your liking. 
  • No red wine vinegar? Try with apple cider vinegar instead.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2


300 g Tomatoes (cut in quarters)

100 g couscous

100 ml Hot water

90 g Black olives (cut in half)

1 Shallot (sliced)

2 Garlic cloves (grated)

2 tbsp red wine vinegar

2 tbsp Olive oil

10 g Parsley (chopped)

10 g Basil leaves (chopped)

Salt & pepper


  1. Add the couscous into a heatproof bowl. Pour 100ml of hot water over the couscous and place a plate on top of the bowl to fully cover it. Set aside for 15 minutes, then fluff it up with a fork to separate the grains.
  2. In a large frying pan, add the tomatoes, olives, shallot, garlic cloves, red wine vinegar, olive oil and a pinch of both salt and pepper. Cook over a medium heat for 10-15 minutes, or until the tomatoes have softened and released some of their juice.
  3. Turn off the heat and add the parsley, basil and couscous. Stir to combine and season to taste.
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How to store

Store in an airtight container, in the fridge, for up to 3 days.