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Couscous “Panzanella”

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Course Side Dish
Cuisine Moroccan
Servings 4 people


  • 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


  • 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.
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