Summer whole wheat couscous with basil, sun-dried tomatoes, and almonds is a fresh and light recipe: it requires no cooking, perfect when it’s hot, and you want something simple yet tasty.
It’s a dry couscous:
– vegetarian and versatile, great served with vegetable sides;
– to make it a single dish, add a protein source like legumes, meat or fish, cheese, or eggs.
Delicious with parmesan shavings.
A basic recipe to complete as you like that saves your summer!
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- whole wheat couscous (quantity according to dietary plan)
- water (same amount as couscous)
- 1 pinch salt
- 1 teaspoon extra virgin olive oil (raw)
- 1 pinch mixed peppercorns (with grinder)
- 1 bunch basil (about 1 oz)
- to taste sun-dried tomatoes (if in oil, well-drained)
- blanched almonds (a handful)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Salad Bowl with lid
- Chopper or Mixer
Preparation
Prepare the whole wheat couscous following the instructions on the package:
– bring the water to a boil – usually the same amount as couscous otherwise as indicated on the package – with a pinch of salt;
– pour the couscous into a large bowl;
– add a teaspoon of extra virgin olive oil and stir with a fork;
– pour the hot water over the couscous;
– cover the bowl with a lid or foil and wait 5 minutes for the couscous to swell.
Fluff the couscous well with a fork.Grind the pepper and mix.
Wash and dry the basil leaves, gently patting them with kitchen paper.
Put in the mixer:
– basil;
– sun-dried tomatoes – if in oil, well-drained;
– almonds;
and chop by pulsing the mixer and not continuously.
Add the chopped mixture to the couscous and mix with a fork until evenly distributed among the grains.
Drizzle with extra virgin olive oil.
Plate it.
Delicious with almond shavings.Your whole wheat couscous with basil, sun-dried tomatoes, and almonds is ready.
Enjoy your meal!
Storage, Tips, and Variations
For a more flavorful couscous, you can add a couple of tablespoons of tomato sauce and/or a vegetable bouillon cube to the water, or prepare a quick and light vegetable broth.
You can store the couscous in the refrigerator for 1-2 days.
Take it out of the fridge at least 30 minutes before serving, so it will return to being soft and aromatic.
It’s a dry couscous:
– vegetarian and versatile, great served with vegetable sides;
– to make it a single dish, add a protein source like legumes, meat or fish, cheese, or eggs.
FAQ (Questions and Answers)
The Couscous
Originating from North Africa and widespread in the Mediterranean, couscous is made from coarsely ground durum wheat semolina, moistened with water, sieved, and worked by hand until small grains are obtained.
Traditionally, it is steamed in a terracotta pot called a couscoussière but for the quick version, it can simply be rehydrated with hot water or broth.Caloric Content of Couscous
The caloric content of an 80 g serving of couscous is very similar to that of a serving of pasta: about 300 kcal; for quantities, refer to your dietary plan.
Can I use white couscous?
Whole wheat couscous has a lower glycemic index and is richer in fiber, making it more suitable for hyperglycemia, prediabetes, and type 2 diabetes.
Can it be prepared in advance?
Yes! Couscous is perfect for meals outside the home.
