Couscous Tomato (Pico de Gallo) and Zucchinni Salad
5 In Foodies Originals/ Grains & Legumes/ Guatemalan Recipes/ Recipes/ Vegetables, Salads & Dressings

Couscous Tomato (Pico de Gallo) and Zucchini Salad

Last week was Holy Week, and that meant a long Holiday. I went away for a few days, and I was in charge of the lunch time salad. Rather than doing the old lettuce-tomato combo, I wanted to try something that would go well with grilled steak, using Pico de Gallo and would be fresh as well as filing. So, here is a Guatemalan version of a Couscous Tomato and Zucchinni Salad.

Additional to the zucchini, I added Pico de Gallo and Queso Fresco. Pico de Gallo is a fresh, uncooked salsa made from chopped tomato, white onion, lime juice or apple cider vinegar and fresh cilantro (coriander leaf). And for the Queso Fresco, it’s a Guatemalan-Mexican farmer’s cheese, but you can find this cheese at any US Walmart from the Cacique brand.

This salad was a huge success! Some of our friends haven’t had couscous before, and they were pleased. This is a crowd friendly recipe, giving about 12 big servings and it’s best served chilled.


Couscous Tomato and Zuchinni Salad

Cous Cous Tomato (Pico de Gallo) and Zucchini Salad

A Foodies’ Kitchen Original Recipe
Serves 12

2 cups of couscous, uncooked
3 cups of water
1 cup of vegetable or chicken stock
1 zucchini
1 bell pepper
1 1/2 cups Pico de Gallo, strained – recipe follows
1/2 Queso Fresco (farmer’s cheese), diced
Olive Oil, for serving


  1. First, prepare the couscous. Bring 3 cups of water and 1 cup of vegetable stock to a boil. Remove from heat.
  2. Add couscous. Cover the pot and leave it for 8 min. Fluff it with a fork.
  3. Remove the couscous from the pot and transfer into a big bowl. Let it cool down for about 15 minutes.
  4. After the couscous cools, chop the zucchini and bell pepper. Add to the couscous. Mix a bit.
  5. Add the Pico de Gallo and diced Queso Fresco. If you don’t find Queso Fresco, you can substitute it with Feta Cheese. Mix well.
  6. Keep in the fridge until it’s time to serve. This salad is best cool.
  7. Serve with a drizzle of olive il.

Pico de Gallo

4 large plum tomatoes
1 medium sized white onion
1 cup of chopped cilantro, about half a bunch
1 tablespoon of salt
Juice of 2 limes


  1. Dice tomatoes and onion. Chop cilantro.
  2. Put all ingredients in a bowl.
  3. Season with salt and the lime juice. Mix up.

Couscous Tomato and Zuchinni Salad

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  • Reply
    Monday June 3rd, 2013 at 08:52 AM

    This looks delicious! I’m going to get the ingredients today, substituting Panamanian cheese for the Queso Fresco. Thanks for sharing!

    • Reply
      Monday June 3rd, 2013 at 09:08 AM

      Make sure you do! It’s definitely a summer salad. I am going to make it again this week! Plus, you can omit serving potatoes, rice or pasta when preparing this salad :)

      • Reply
        Tuesday June 4th, 2013 at 11:29 AM

        I ended up substituting rice for quinoa, and adding some leftover steak. Yum! Thanks for the inspiration!

        • Reply
          Tuesday June 4th, 2013 at 11:33 AM

          Oh that’s a nice twist! We might have to try it ;) Thanks for posting back! We love that you got your inspiration from here!

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