Tomato and Cucumber Couscous Salad with roasted Pistachios Recipe

Tomato and Cucumber Couscous Salad with Roasted Pistachios

Perfect for a light lunch or a side dish, this recipe showcases the flavors of ripe tomatoes and crisp cucumbers, which are folded into fluffy couscous. The addition of roasted pistachios brings a delightful crunch and a nutty undertone, elevating the dish to a whole new level of culinary satisfaction.

Yield: 4 servings

Time: 20 minutes


  • 1 1/2 cup (260 g) instant couscous
  • 4 Tbsp extra virgin olive oil
  • 1 garlic clove, finely minced
  • 4 Tbsp lemon juice or to taste
  • 3 medium tomatoes, seeded, cored and cut into 3/4 inch (2 cm) dices
  • 1/2 European cucumber, seeded and cut into 3/4 inch (2 cm) dices
  • 4 Tbsp shelled roasted pistachios
  • 2 scallions finely sliced
  • 1/2 cup (15 g) fresh cilantro (coriander leaves) or flat-leaf parsley, finely chopped
  • salt and freshly ground pepper to taste


The instructions for instant couscous call for a water to couscous ratio of 1:1 (by volume). As we are adding tomatoes and cucumber I suggest keeping the couscous rather dry.

Bring 1 1/4 – 1 1/2 cup (300-350 ml) water to a boil in a saucepan. Add salt and couscous, cover and remove from heat. Make sure that the couscous is not too moist or the salad will get mushy. Let it sit for about 5-10 minutes or according to package instructions. Uncover and fluff it out with a fork. Transfer to a serving bowl and let it cool. Add all remaining ingredients and mix it well. Adjust seasoning to your liking.

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