Couscous with blueberries and dried fruit, a simple and tasty first course, perfect to take to the beach for a light and quick lunch. Yes, from the recipe title it might seem like a sweet version, but in reality it is a light, vegetarian main course that is prepared in a few minutes.
A variant of couscous with squid and roasted peppers, but in today’s recipe the only cooking you will need to do is boil the water to prepare the couscous. Of course, I use the pre-cooked kind, but if you’re more experienced than I am, you can also buy the one that needs cooking.
A first course with a very particular flavor. To prepare it, I used vegetables and fruits, both fresh and dried: blueberries, almonds, and cashews. I really love these combinations, and once in a while, I like to prepare these zero-fuss dishes, perfect for an outdoor lunch. Prepare couscous, vegetables, and dressing and place them in a glass jar with an airtight lid. A thermal bag and some ice, and your beach lunch is ready. What do you say, shall we prepare it together? Then read the recipe, because the couscous with blueberries and dried fruit will be ready in a click!
If you are interested in other summer first courses, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 332.95 (Kcal)
- Carbohydrates 25.53 (g) of which sugars 5.37 (g)
- Proteins 8.55 (g)
- Fat 23.80 (g) of which saturated 3.12 (g)of which unsaturated 11.60 (g)
- Fibers 4.65 (g)
- Sodium 1,337.54 (mg)
Indicative values for a portion of 279 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
- 7 oz cooked couscous
- 1.7 cups water
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 4.2 oz blueberries
- 1 cup lamb's lettuce
- 2.1 oz cashews
- 2.1 oz almonds
- 4.2 oz radishes
- 3 tbsp extra virgin olive oil
- 2 tsp mustard
- 0.7 oz lemon juice
- salt (to taste)
- pepper (to taste)
Tools
- Bowl
- Saucepan
- Cutting Board
- Knife
- 4 Jars
Steps
First, focus on preparing the couscous so that while it cools, you have time to prepare the vegetables. Place the water with salt and oil in a saucepan and bring to a boil. Meanwhile, transfer the couscous to a bowl and, as soon as the water boils, pour it over the couscous. Cover with a plate or plastic wrap and let it rest for 10 minutes.
Meanwhile, focus on preparing the vegetables. Wash the lamb’s lettuce thoroughly and drain it well. Do the same with the blueberries and radishes, and dry them with paper towels. Cut the blueberries in half and remove the ends of the radishes. Then slice them thinly.
Separately, prepare the vinaigrette by mixing the oil with mustard, lemon juice, salt, and pepper in a small bowl. Mix and set aside. Now take the couscous, which in the meantime will have absorbed all the water, and fluff it with a fork. Pour in half of the previously prepared vinaigrette and mix.
It’s time to assemble the jar salad. You can obviously use a bowl if you’re eating this at home. Place a couple of tablespoons of couscous in a glass jar. Add the blueberries and lamb’s lettuce. Add more couscous, more lamb’s lettuce, and finish the composition by adding the sliced radishes, some more blueberries, and dried fruit. Finally, add a bit of the vinaigrette you set aside.
You can fill the jars as you prefer, without necessarily following the order I used. The couscous with blueberries is ready to be enjoyed!
Storage and Tips for Couscous with Blueberries and Dried Fruit
You can prepare this recipe in advance and store it in the refrigerator for 1 or 2 days.
FAQ Questions and Answers for Couscous with Blueberries and Dried Fruit
What can I substitute for lamb’s lettuce?
As an alternative to lamb’s lettuce, you can use arugula.
