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Cherry Tomato Couscous


Recipe for August  23, 2009

This recipe, from the web site,, is easy and great for a crowd. It says it serves 4 – 6 but it could easily serve 8. Serve it with a roasted chicken*, a baguette*, a glass of wine and you have a wonderful and easy meal. Everything can be done ahead of time.

3 cups cooked couscous*

½ basket of cherry tomatoes*, halved

1 medium cucumber*, peeled and cut into ¼ inch pieces

1 cup cooked chickpeas

1 lemon, cut in half

1 lime, cut in half

¼ cup 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. Squeeze the lemon and lime juice directly 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. Add the basil or cilantro and feta and toss gently until it is evenly disperse.

Serves 4 – 6.

*To cook the couscous: Either follow the package instructions or bring 3 ½ 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.

* Ingredients can be found at the market