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Couscous with Cherry Tomatoes

Couscous with Cherry Tomatoes


This light but nutrient-rich salad is a great easy-to-make side.

Couscous with Cherry Tomatoes

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By: Team Beachbody
3 servings, about ¾ cup each
Prep Time
15 minutes
Cook Time
9 minutes


  • 1 cup water
  • ⅔ cup dry whole wheat couscous
  • 4 tsp. extra-virgin olive oil, divided use
  • 1 Tbsp. fresh lemon juice
  • ½ cup cherry tomatoes, cut in half (or ½ cup quartered tomatoes)
  • 8 oz sliced mushrooms
  • 6 fresh mint leaves, chopped
  • 2 Tbsp. chopped Italian parsley
  • Sea salt (to taste; optional)
  • Cracked black pepper (to taste; optional)



  1. Bring water to boil in a large pot over high heat.

  2. Add couscous. Reduce heat to low; cook, stirring frequently, for 1 to 3 minutes, or until the couscous is fluffy and water is absorbed. Remove from heat.

  3. Combine couscous, 3 tsp. oil, and lemon juice in a medium serving bowl; mix well. Set aside.

  4. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.

  5. Add mushrooms; cook for 5 to 6 minutes or until mushrooms release liquid. Remove from heat.

  6. Add tomatoes, mushrooms, mint, and parsley to couscous; toss gently to blend.

  7. Season with salt and pepper if desired.

Recipe Notes

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