What’s the Difference Between Moroccan and Israeli (Pearled) Couscous?

Moroccan couscous is very fine—almost granular—and cooks quickly by just steeping in hot water. Israeli couscous, on the other hand, is pearl-shaped and needs to be boiled. It has a toasty, nutty flavor thanks to its pre-toasting process and maintains a chewy texture once cooked. This makes Israeli couscous the better choice for cold salads like cherry tomato couscous salad because it doesn't go mushy and absorbs dressings more evenly. Its structure provides a substantial base that balances the salad’s bright vegetables and creamy toppings.

Can I Make This Salad Ahead of Time, and How Long Will It Keep?

Yes, cherry tomato couscous salad is ideal for making in advance. In fact, the flavors improve after a few hours in the fridge. If stored properly in an airtight container, it stays fresh for up to four days. To maintain texture, keep delicate components like basil and feta separate until serving. If you're packing it for meal prep or a picnic, portion it into smaller containers for convenience and freshness. This salad travels well and only gets more delicious over time.

What Dressing Is Best for a Couscous Salad?

A lemon-olive oil dressing with garlic and thyme is a classic choice. It’s light, zesty, and enhances every ingredient in the dish. This type of dressing also aligns with the salad’s Mediterranean roots, providing brightness without heaviness. You can customize it with a touch of honey, mustard, or red wine vinegar if you like. Just be sure the flavors remain balanced and don't overpower the mild couscous. Light, acidic dressings like this one allow the sweetness of cherry tomatoes and creaminess of feta to truly shine.

What Kind of Couscous Should Be Used in a Cherry Tomato Couscous Salad?

Israeli couscous is the best option for cherry tomato couscous salad. Its larger pearls create a more satisfying texture and maintain structure when mixed with juicy ingredients like tomatoes or citrus-based dressings. Unlike finer Moroccan couscous, which can clump or become too soft in cold salads, Israeli couscous remains springy and firm. It also absorbs flavor better over time. If you’re looking for a similar alternative, consider pearl barley or farro—but for authenticity and ease, stick with Israeli couscous.

Cherry Tomato Couscous Salad – Bright, Fresh & Flavor-Packed

Ingredients

4 cups cherry tomatoes (2 cups for roasting, 2 cups raw, halved)
1 cup dry Israeli couscous
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice, plus more to taste
1 garlic clove, minced
Leaves from 6 sprigs fresh thyme, plus extra for garnish
¼ teaspoon sea salt, plus more to taste
Freshly ground black pepper
1½ cups roasted chickpeas (seasoned with ¼ teaspoon smoked paprika)
¼ cup fresh basil leaves, chopped, plus extra for garnish
2 Persian cucumbers, thinly sliced
⅓ cup crumbled feta cheese

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Instructions

Preheat your oven to 250°F. Spread 2 cups of halved cherry tomatoes on a baking sheet lined with parchment. Drizzle lightly with olive oil and sprinkle with salt. Roast for 3 hours until they’re slightly dried and caramelized. Set aside or refrigerate if making ahead.
Cook the Israeli couscous in boiling water according to package instructions until al dente (about 9 minutes). Drain and let cool.
In a large bowl, whisk together 1 tablespoon olive oil, lemon juice, minced garlic, thyme leaves, salt, and black pepper.
Add the cooled couscous to the bowl and toss to coat with the dressing.
Stir in the raw cherry tomatoes, roasted cherry tomatoes, roasted chickpeas, basil, cucumbers, and crumbled feta.
Garnish with additional thyme and basil. Drizzle with a little more olive oil, adjust seasoning to taste, and serve.