Gazpacho Couscous Salad

A perfect summer salad that you can make ahead; it actually is better the next day! An easy ‘from the pantry’ salad, adjust ingredients to what you have on hand, what you find from the farmers market or your own garden, or even some of last nights grilled chicken or shrimp. Serves 6

Couscous Gazpacho Salad

  • Couscous ~
  • 2 1/2   cups chicken, vegetable stock or water
  • 12        ounces couscous
  • 2          tablespoons butter
  • 1          clove garlic, smashed
  • 2          green onion, minced
  • 4          tablespoons Italian parsley
  •             Salt and pepper, to taste
  • 1/4      cup toasted pine nuts, or more
  • Dijon Vinaigrette ~
  • 1/2      cup red wine vinegar
  • 1         tablespoon Dijon mustard
  • 3/4      cup vegetable or olive oil
  • 1          small shallot, minced
  • 3          grinds herb seasoning, I use Italian
  •            Salt and pepper, to taste
  • Gazpacho Salad ~
  • 1          container (pint) cherry tomatoes, halved
  • 6          small Persian cucumbers, diced
  • 1          roasted red bell pepper, diced
  • 1          small red onion, diced
  • 2          stalks celery, diced
  • 1          tablespoon basil, chopped


In a saucepan, add the stock, butter and couscous; bring to a boil, remove from heat stir in garlic and green onion, cover and let stand for 5 minutes. Remove garlic and fluff with a fork. Set aside to cool.


In a small bowl add vinegar, mustard and shallot, whisk together. Slowly whisk in the oil in a thin stream to emulsify. Add seasonings to taste. Can be refrigerated for 3 weeks, bring to room temperature before using.


In a large bowl, add all chopped ingredients and toss with a little of the dressing. Let stand for 5 minutes. Toss couscous and vegetables together adding a little more dressing as necessary, to taste.

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