Couscous Panzanella Recipe

A classic Italian delicacy that is ready within minutes.
Cook Time: 15- 20 minutes

Difficulty: Easy
Serves: 4 persons


2 cups couscous
1 red onion, chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
10 cherry tomatoes, quartered
2 cups canned plum tomatoes with juices, chopped
½ cup extra-virgin olive oil
Juice of 1 lemon
Bunch of fresh basil leaves, torn
Arqa sea salt and freshly ground black pepper

All ingredients are available at Foodhall stores.


  1. Boil the couscous in water for 5 minutes.
  2. In a serving bowl, add olive oil, lemon juice, bell peppers (red and yellow), red onions, half of the basil, cherry tomatoes and season it with salt and pepper.
  3. Tip in the couscous and mix well.
  4. Let this mix rest in the refrigerator for 2-3 hours. However, you can stir the mix every hour so that the juices of the ingredients is absorbed by the couscous.
  5. Chop the basil or simply rip it to garnish and serve.