Name: Couscous Panzanella 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

Ingredients

Scale

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

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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.