1 ½ cups dry couscous

3 Tablespoons + 2 teaspoons Pompeian Organic Robust Extra Virgin Olive Oil, divided

1 teaspoon kosher salt, divided

3 small zucchini

Juice and zest of 1 ½ to 2 lemons, to taste

1 large garlic clove, grated or minced

3 Tablespoons fresh basil, thinly sliced

2 cups cannellini beans, drained and rinsed

1/3 cup pitted kalamata olives

1/4 cup shredded vegan parmesan


  1. Bring 1 ½ cups water to a boil in a saucepan. Carefully add couscous, 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and remove from heat. Stir, cover, and let sit for 5 minutes. Then, fluff with fork and transfer to a large mixing bowl to cool somewhat.
  2. Meanwhile, cut ends off zucchini and slice lengthwise. Then make crosswise cuts to create half-moon shapes approx. ½ centimeters thick. Add 1 teaspoon Pompeian Organic Robust Extra Virgin Olive Oil to a large skillet over medium heat to medium-high heat. When hot, add zucchini and 1/4 teaspoon kosher salt. Toss and cook for 4 to 5 minutes, stirring periodically. Some browning is good. Transfer to the mixing bowl to cool somewhat.
  3. To make dressing, add remaining 3 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil to a small bowl with lemon juice, zest and garlic. Whisk together and stir in half the basil.
  4. Add cannellini beans, kalamata olives, and vegan parmesan to mixing bowl. Stir in desired amount of dressing and gently toss to combine. Serve while warm or room temperature. Sprinkle remaining fresh basil over top.