Recipe courtesy of David Rocco
Print
Total:
3 hr 25 min
Prep:
25 min
Inactive:
3 hr
Yield:
4 servings
Level:
Easy
Total:
3 hr 25 min
Prep:
25 min
Inactive:
3 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

Watch how to make this recipe.

Place the plum tomatoes, olive oil and lemon juice in a large mixing bowl. Add the couscous and mix thoroughly. 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. 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.

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