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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.