Couscous with wild garlic and cherry tomatoes is a tasty and very easy cold vegetarian main dish, colorful and very aromatic. It can be prepared well in advance and can be taken with us to work or during free time. This delicious and appetizing recipe can be customized from time to time, adding smoked or oil-packed salmon, tuna, mackerel, boiled eggs; or cottage cheese, cheese flakes, nuts, and so on.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz pre-cooked couscous (also whole grain)
- 1 cup water
- 10 cherry tomatoes
- 20 green olives
- 20 walnut kernels (or other nuts to taste)
- 5 leaves wild garlic
- to taste fine salt
- to taste extra virgin olive oil
- to taste lemon juice and grated zest
Steps
To prepare the couscous with wild garlic and cherry tomatoes, we start by cooking the couscous following the instructions on the package exactly.
After the resting time, once it has absorbed all the water perfectly, fluff it well with a fork and transfer it into a large bowl, where we will gradually add all the other ingredients of the recipe.
Pit the olives and cut them into pieces.
Wash the cherry tomatoes, cut them into cubes (making sure to capture their aromatic and flavorful water, which will inevitably come out while cutting).
Shell the walnuts and break them into pieces with your hands.
Wash the wild garlic leaves, pat them dry with a paper towel or a dish towel free of detergent odors, and chop or break them into pieces with your hands.
If desired, add a tablespoon of lemon juice and a bit of finely grated zest to give the dish an extra touch of freshness.
Adjust with olive oil and fine salt according to personal taste, mix all the ingredients well, cover, and let everything marinate for at least an hour, either in the fridge or at room temperature, as you prefer.
This is the basic version; it can be enriched according to the seasonality of the vegetables and personal preferences.
Bon appetit
