Name: Couscous “Panzanella”
Ingredients: 3 large heirloom tomatoes (diced); 1/2 english cucumber (diced); 1 red onion (finely diced); 3 tablespoons Secolari Lemon Olive Oil ((add an extra tablespoon if desired)); Secolari Roasted Garlic Sea Salt ((or Secolari Fleur de Sel Sea Salt)); freshly ground black pepper; 2 cups cooked couscous; 1 lemon (for zesting and juicing); 20 fresh basil leaves (chiffonade)

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29OctOctober 29, 2015

Couscous “Panzanella”

Print Recipe

Course Side Dish

Cuisine Moroccan

Servings 4 people

Ingredients

3 large heirloom tomatoes diced
1/2 english cucumber diced
1 red onion finely diced
3 tablespoons Secolari Lemon Olive Oil (add an extra tablespoon if desired)
Secolari Roasted Garlic Sea Salt (or Secolari Fleur de Sel Sea Salt)
freshly ground black pepper
2 cups cooked couscous
1 lemon for zesting and juicing
20 fresh basil leaves chiffonade

Instructions

Place the tomatoes, cucumber, onion and oil in a large bowl. Season with salt and pepper.
Add the couscous and mix gently. Cover and refrigerate about 2 hours.
Right before serving, add the lemon zest and juice, and the fresh basil. Mix well.