Today I tried the recipe for vegetarian couscous with lemon, almonds, and garlic, a simple and delicious recipe passed on to me by my friend Lucia.
The first time I tasted this vegetarian couscous was at one of the many wonderful dishes present at one of her famous and unmissable buffet dinners held in the garden of her house. I found it so tasty that I couldn’t help but ask for the recipe, and now… here it is, Lucia! This excellent vegetarian couscous with lemon and almonds was our lunch today!
I know, it’s September. Maybe for some, it’s no longer the month of pasta salads and cold dishes… but as long as these beautiful days continue, warm, clear, more summery than those that the “real” summer gave us this year… why not? I’m not ready to face autumn and winter yet! I still crave the sun! 🌞
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Craving couscous? or couscous? (how do you write it? 😊). Here are some recipes for you! 👇
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Steaming, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
👉 I didn’t weigh the green beans and tomatoes, I added them by eye. Literally, when the color combination seemed aesthetically pleasing, I decided the quantities were right! 😊 (Then I served the extra cooked green beans as a side dish).
- 1 1/4 cups couscous
- 1 lemon
- 2 cloves garlic
- 1/3 cup almonds
- green beans
- tomatoes
- provolone (or other cheese)
- black olives
- oregano
- extra virgin olive oil
- pepper
Tools
- Saucepan
- Steamer Basket
Steps
Cook the couscous following the instructions on the package or use the quick method I mentioned in this recipe.
Wash and clean the green beans and boil them (I steamed them). Let them cool slightly, then cut them into small pieces.
Wash and cut the tomatoes into small pieces.
Chop the almonds, garlic, and olives if pitted (I used whole ones).
Optionally chop everything together with a mixer.
Place everything in a bowl, add the fluffed couscous, and finish with diced provolone, a bit of oregano, a drizzle of oil, and, if desired, pepper.
Finally, drizzle with lemon juice (I also add grated zest, even though it wasn’t in Lucia’s original recipe).
Mix well, refrigerate for about an hour before serving.
☝ Variation: if instead of garlic (or in addition) you prefer onion, try red onion! It adds that extra touch that I find excellent.
Salt-Free Tips
I remind you that I cook without added salt. 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce salt, the palate must slowly get used to it and shouldn’t notice the gradual reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself an exception to the rule. It’s good for the mood and helps to persevere.
If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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In the WhatsApp channel and on Instagram, on the Facebook page, on the Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and… sign up for the Newsletter!
