Recipe courtesy of David Rocco

Cous Cous alla Panzanella

Save Recipe
  • Level: Easy
  • Total: 3 hr 25 min
  • Prep: 25 min
  • Inactive: 3 hr
  • Yield: 4 servings
Share This Recipe


2 cups canned plum tomatoes with juices, chopped

1/2 cup extra-virgin olive oil

Juice of 1 lemon

2 cups couscous

1 red onion, chopped

1 red pepper, seeded and chopped

1 yellow pepper, seeded and chopped

10 cherry tomatoes, quartered

Bunch fresh basil leaves, torn

Salt and freshly ground black pepper


  1. Place the plum tomatoes, olive oil and lemon juice in a large mixing bowl. Add the couscous and mix thoroughly.
  2. Since there is no cooking involved, it is essential that there's an excessive amount of liquid in the bowl. The liquids will act as a 'cooking agent' for the couscous. The couscous will absorb all the liquids, puff up and become very flavorful.
  3. Add the red onion, red and yellow peppers, cherry tomatoes, and the basil to the bowl. Mix well. Season with salt and pepper, to taste. Let the mixture sit in the refrigerator for a few hours for all the flavors to amalgamate.
Vegetarian Pot Stickers
32m Easy 100%
Charred Eggplant and Tomato Caprese Salad
16m Easy 97%
Roasted Cherry Tomato Bisque
26m Easy 99%
Speedy Cream Chicken Pasta with Lemon and Basil
16m Easy 98%