This Couscous Panzanella Salad is as fresh as the day is long.
Now – I realize this proclamation would pack a much bigger punch if it were say June 14th and not October 14th, with daylight savings, skip ahead, fall back, jump aside, summer equinox, winter solstice…you know where I’m going here…I know our days are short and getting shorter by the minute, but I promise this salad goes long and wide in the freshness department.
We’re combining some of my favorite veggies – red pepper, yellow pepper, hot pepper, red onion, cherry tomatoes and organic whole peeled tomatoes. Yep, even my canned tomatoes are as fresh as fresh can be as they go from the field to the can in just eight hours.
I happened to be in the right place at the right time recently and was selected to receive a fun foodie pack from Muir Glen. It contained all sorts of awesome items with these juicy tomatoes at the center. Wow! The folks at Muir Glen do not mess around. Every summer for decades their farmers have harvested sun-drenched tomatoes from California Central Valley (Oh hey, California!) and canned them within eight hours so that we might savor the flavor of summer all year long. I will take it.
These tomatoes are sweet and delicious and a perfect complement to my panzanella.
You’re probably looking at this and saying, wait – where’s the bread? If you’ve had panzanella then you’re aware that it’s a Tuscan bread salad which comes together fresh in a bowl and includes crusty bread to sop up the delectable juices from the veggies.
We’re switching out our bread today for couscous, and like panzanella – there is no cooking required.
It’s made right in the serving bowl.
Once your olive oil, fresh lemon juice and veggies are assembled, you’ll pour the couscous over top, mix until the grains are completely combined, then – watch the cooking begin.
You’ll allow the salad to sit covered in the fridge for a couple hours or more, with a few stirs in the middle, and when you’re ready to eat, the couscous will be as soft and delicious as if you had boiled it separately and then added to the mix.
Yep, it’s that easy.
This technique comes from one of my favorite Italian chefs, David Rocco. And although the idea for panzanella came way before David, the idea for cooking couscous in the salad comes from his beautiful book, Made in Italy.
Which means, we can’t miss!
Buon Appetito!
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Couscous Panzanella Salad
- Category: Salad
- Cuisine: Italian
Ingredients
- 1/2 cup olive oil
- juice of 1 lemon
- 2 cups (14.5 oz.) canned, whole peeled tomatoes, chopped with juices
- 1 medium red onion, chopped
- 1 red pepper, chopped
- 1 hot Italian pepper, chopped
- 1 yellow pepper, chopped
- 10 oz. cherry tomatoes, quartered
- 1 bunch fresh basil leaves, torn
- Salt and freshly ground pepper, to taste
- 1 1/4 cups (10 oz.) unprepared couscous
Instructions
- In a large serving bowl, add olive oil, lemon juice, peeled tomatoes with juices, red onion, chopped peppers, cherry tomatoes, half the basil, salt and pepper.
- Pour the uncooked couscous into the middle of the bowl and mix with the oil, herbs and vegetables very well, making sure the couscous is thoroughly mixed in.
- Let sit in the fridge until couscous has absorbed all the liquid, could take a few hours.
- About halfway through chilling, stir again.
- When the couscous is ready, add the remaining basil, mix and serve.
Ciao!
Annie, I love this recipe! so vibrant and looks absolutely delicious. . and I love Muir Glen tomatoes!
Thanks, Alice! I know – Muir Glen is great!
OMG! You are a genius! No cook couscous? Sign me up! Seriously, Annie, this is totally revolutionary!
I was just in the mood to start a revolution on Wednesday! ha! Thanks, dear!
I love couscous, this sounds so flavorful Annie!
Thanks, Manali!
Panzanella salad is my mom’s favourite and she’s always looking for ways to change it up. I’m definitely sending this one to her!
Awhh! Thanks very much! I hope she enjoys the twist!
I’m loving this fresh take on panzanella, which happens to be one of my favorites. 🙂 I haven’t made couscous in a long while, and it sounds perfect in this salad!
The couscous is definitely a neat addition! Thanks, friend! Have a great weekend!
WHAAAA? This is all sorts of genius, Annie! “Cooking” the couscous IN the salad?? I have never heard of this before, so my mind in blown in the very best possible way! I love panzanella salad, but my waistline thanks you for making a lighter, less carb filled version! This salad is amazing, and I truly can’t wait to try it! Pinned! Cheers, my dear! XO
Oh yes…less carbs means more panzanella. That’s always a good thing! Thanks, dear! xo
Oh! I love David Rocco! This Panzanella Salad is so awesome! I love the couscous addition, it makes it more filling! Loving it!
Isn’t he awesome!! Have loved every show he’s done and certainly his cookbooks! Thanks, my friend!
This looks so delicious, Annie! I love all the fresh tomatoes and peppers. Also your blog is beautiful – your logo is so cute! <3
It’s a garden in a bowl! Thanks for your sweet words, dear! 🙂
What a great idea Annie, I’m amazed! I can’t live without salads and will definitely try this one! Pinned!
If you like couscous – you’re in business! Too simple not to try! Thanks, hon!
Annie, this is brilliant! I don’t always have day old bread on hand, but I always have couscous! The colors and flavors are just wonderful in this dish and I just love that you don’t have to cook the couscous separately!
It’s a nice dish especially for busy weeknights. You can make it in the morning and it’s ready for dinner without lifting another spoon. Well, except for serving…haha! Thanks, friend!
David Rocco? I have to look him up right away!! I adore this Annie. I always have couscous and I love the colours in panzanella. There is a very good chance that I will make this for lunch TODAY! I’m not even kidding 🙂 N x
Yes! Look him up – he is awesome! Just like his technique for cooking couscous without the hassle! Happy lunching, my friend! xo
Love how you dressed up the couscous, looks delicious!
Why thank you, my dear! 🙂
This is a very interesting technique, Annie. I usually make couscous the traditional way by adding boiling water and letting it sit for 5 minutes. I could eat this for days – love the tomato, pepper, onion combination. Definitely looking forward to trying this – I love it when you learn something new!
I literally just left a comment on your gorgeous flatbread pizza, then left your site to discover that you had just left a comment here! Love it, love it! So very true – I love learning something new and this little trick for couscous is a keeper! Thanks, my dear! 🙂
I love couscous but don’t cook it nearly enough! Will have to try this recipe! 🙂
It’s just too simple and delicious not to. Thanks, my friend! 🙂
This panzanella is so colorful and looks so delicious- who doesn’t love couscous?
Who doesn’t love couscous? I want to meet them! Thanks, hon!
I love couscous and salad too. And this Couscous Panzanella Salad looks fabulous, Annie. Need to try it soon!
They definitely work well together! Thanks, friend!
Those canned tomatoes from Muir Glen sound so good. California represent! I usually find myself using the usual San Marzano, but will have to look for these.
This recipe is a quick, smart and tasty one. Beautiful photos, too. Perfect for these heat driven evenings still in San Diego. Isn’t this Fall already?
I guess California did not get the memo that there’s been a shift in season…ouch! Not that your sunny blue skies wouldn’t hit the spot for me on this very cold and rainy day… I definitely recommend the Muir Glen, Kevin; I think you’ll like them. Thanks so much for your kinds words, my friend!
It’s been forever since I’ve had couscous. It sounds wonderful in a panzanella salad! I have to try this.
There is a Greek couscous salad that is my absolute favorite from my favorite grocery store as a matter of fact, and I probably eat this salad a few times a month…so I keep a steady stream of couscous in my life! We love it! Thanks so much, my friend! 🙂
Hands down the best canned tomatoes on the market (paste and sauce too). Have you tried their fire roasted? My pantry is stocked! What a fabulous gift, Annie! This salad has so much going on… texture, flavor, and eye candy!! Delicious, Annie!! 😀
Oh my..they are so good. Seriously taste like they were just picked from the vine. I have not tried the fire roasted yet…that’s on my grocery list as we speak. Thanks so much for your kind words, my friend! 🙂
Oh what a gorgeous salad, Annie! I love that you used couscous in here. I haven’t cooked with that in such a long time, so I definitely need to change that!
I just love couscous! Thanks, my friend! 🙂