During the hot season, we often take day trips with the aim of spending free days enjoying some relaxation and carefree moments.
My family and I prefer the sea in summer, thanks to the fact that we are lucky enough to live in a place where the sea is within reach.
Every time we organize, I try to prepare the food to bring along to avoid buying ready-made things, which are sometimes unhealthy and costly. At seaside places, it’s often the case that there are no vendors, so it’s always best to leave home with everything you need, including drinks.
In this recipe, I’ll show you how simple and quick it is to prepare an excellent couscous made with just a few healthy ingredients with a full summer flavor!
It will take you a maximum of 15 minutes to make a beach lunch using couscous, turmeric, corn, pepper, and fresh mint!
Related recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Boiling
- Cuisine: African
Ingredients
For the beach summer couscous
- 3.5 oz raw couscous
- 1/2 cup water
- 1 teaspoon ground turmeric
- 1 pinch salt
- 1 tablespoon extra virgin olive oil
- 1 sprig fresh mint
- 4 organic cherry tomatoes
- 1 canned tuna
- 1/2 can of corn
- to taste pepper
Tools
- Pot
Steps
To prepare the beach summer couscous
To start, put water, salt, turmeric, and EVO oil in a small pot and mix all the ingredients until well combined.
At this point, put the pot on high heat and wait until the water comes to a boil. Let it boil for about 30 seconds and get ready for the next step.
Next, turn off the heat, pour all the couscous into the liquid, and stir quickly for a few seconds. Once done, immediately cover with a lid and let it rest for about 5 minutes.
In this phase, the couscous will absorb all the liquid and swell up until it reaches a true passive cooking. After the time has passed, remove the lid, transfer to a bowl, and fluff the grains with a fork.
Finally, prepare all the ingredients to dress the couscous. Drain the canned tuna and do the same with the canned corn. Also, take a nice sprig of mint and cut the leaves with scissors. Cut the cherry tomatoes in half and put everything in the bowl.
Finally, mix everything gently, adding a drizzle of EVO oil and freshly ground black pepper before serving or taking on a trip in suitable containers.
Advice!
To enrich your couscous, you can use other spices like chili pepper. It tastes better if stored in the fridge for a few hours before consuming.
