I didn’t make this recipe in the summertime, which was a mistake. It comes from David Rocco’s Made in Italy cookbook. I was completely attracted to the dish because of its delightful combination of many colorful veggies and the fact that it isn’t cooked. You just mix everything together and let it sit in the refrigerator for several hours. So this is “raw cooking” so far as I can tell. That’s unusual for weirdcombinations.

chilled summer couscous

That said, the amount of couscous was a bit daunting for two people. I’d cut it in half or even in quarters next time. Plus, since it was chilled, it wasn’t quite right for our cooler weather. But this would be perfect to throw together the night before a summertime wine country excursion, so I’m going to file it away for then.

chilled summer couscous

2 cups couscous
½ cup olive oil
24oz can chopped tomatoes with juice
Juice of one lemon
1 red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
About a dozen cherry tomatoes, in halves
12 kalamata olives in halves
1 bunch fresh basil, chopped
Salt and black pepper to taste

Mix everything together except half of the basil. Wrap and refrigerate for several hours. Stir at least once. When it is time to serve, add remaining basil. You can have this family style or mold and plate it for a more elegant presentation.