The quick couscous is a richer version of the classic vegetable version but it is prepared in a very short time because it does not require cooking the vegetables, the dish is completed with cheese cubes for a tastier flavor.
If you like quick summer recipes, don’t forget to check out the recipe
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 386.95 (Kcal)
- Carbohydrates 59.69 (g) of which sugars 2.92 (g)
- Proteins 15.14 (g)
- Fat 10.83 (g) of which saturated 4.08 (g)of which unsaturated 0.94 (g)
- Fibers 4.42 (g)
- Sodium 1,711.87 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 5.3 oz raw couscous
- 3/4 cup water
- 1.4 oz Tuscan pecorino cheese
- 1 tbsp olives
- 1 tbsp pickled capers
- 1 tbsp pickled onions
- 1 tbsp cherry tomatoes
- 1 tbsp pickled gherkins
- to taste mint
- to taste extra virgin olive oil
- to taste lemon juice
- to taste salt
Tools
- 1 Small pot
- 1 Fork
- 1 Plate
- 1 Lid
Procedure
First, prepare the couscous by following the package instructions. Usually, for 150 g of couscous, you need 180 g of hot water.
Put a small pot on the stove and bring the salted water to a boil, just until it starts to boil
When the water is hot, pour the couscous that you have previously placed in a bowl.
Just 5 minutes in the covered bowl are enough to cook the couscous (but refer to the manufacturer’s instructions).
At this point, all you have to do is focus on the dressing, I use pickles or raw vegetables that require no preparation.
I make a mix to balance the acidity of the pickles with the sweetness of the tomatoes.
I recommend slicing the gherkins and olives into rings because they are more visually appealing.
Mix everything and add the Tuscan pecorino cheese cut into cubes (I use aged cheese to give flavor to the dish).
Complete the dish with lemon juice, olive oil, and fresh mint leaves for a fresh note.
Your quick couscous is ready!
Plating Tips:
It’s a simple dish, distribute the ingredients well and complete the presentation with mint, nothing else is needed
How to Pair the Quick Couscous:
It is a summer dish, I recommend a fresh and aromatic white wine like a Gewurztraminer from Trentino, thus balancing the various notes that make up the dish.
