The couscous with bresaola, arugula, lemon, and Grana Padano is a summer no-cook first course that is really delicious. In this heat, especially at lunch, I don’t have much desire (or time) to stand at the stove, and, as a good Sicilian, I love couscous (which, in this case, is not the hand-made “incocciato” as per tradition, but the precooked type) and I like to season it in different ways every time. Couscous with bresaola, arugula, lemon, and Grana Padano is fresh, tasty, light, and very good, perfect for bringing to the office, the beach, the park, or wherever you want, also excellent for an aperitif, apericena, party, or buffet if placed in finger food containers. I prepare it often, and the whole family enjoys it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No Cook
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup precooked couscous
- 1 cup water
- 3.5 oz bresaola
- 1.75 oz Grana Padano flakes
- 1 oz arugula
- 1 tbsp extra-virgin olive oil
- 1 lemon
- to taste salt
- to taste black pepper
Steps
Couscous with bresaola, arugula, lemon, and Grana Padano is very simple and quick to prepare. First, heat the water in the microwave or in a saucepan; it should be almost boiling. Add the juice of half a lemon, extra-virgin olive oil, salt, and stir.
Pour the mix over the precooked couscous, cover with a plate, and let it rest for 4-5 minutes. Fluff the couscous with a fork, add the lemon cut into small pieces, the bresaola, Grana Padano flakes, and shredded arugula, and mix all the ingredients well. Season the couscous with bresaola, arugula, lemon, and Grana Padano with a bit of black pepper (if you like, you can also add another drizzle of oil).
Enjoy the couscous with bresaola, arugula, lemon, and Grana Padano immediately or, better yet, let it rest at room temperature or in the fridge for about twenty minutes, so it will absorb all the flavors.
Notes:
Couscous with bresaola, arugula, lemon, and Grana Padano can be stored in the fridge for a couple of days. Prefer organic lemons for this recipe, as we will eat them with the peel; they will add an extra touch of flavor and freshness to the dish without making it sour.
More couscous recipes HERE
The original Trapani-style fish couscous recipe HERE
