Delicious Recipes

Couscous alla Norma

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The COUSCOUS ALLA NORMA is a fresh, colorful summer dish inspired by the famous Sicilian pasta alla Norma. It combines the lightness of couscous with traditional Mediterranean flavors: fried or grilled eggplant, cherry tomatoes, fresh basil and grated ricotta salata.
Served cold or at room temperature, it is ideal for light lunches, picnics or summer buffets. Every bite is a mix of tomato sweetness, the intensity of eggplant, the freshness of basil and the savory touch of ricotta, all on a soft, delicate couscous base.
Finished with a grating of ricotta salata, this dish is an explosion of simple, genuine flavors — perfect to prepare in advance and enjoy cold, at home or on the beach. A vegetarian, colorful and very fragrant recipe that brings all the light of the South to the plate.

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  • Difficulty: Very easy
  • Cost: Very inexpensive
  • Rest time: 30 Minutes
  • Preparation time: 15 Minutes
  • Portions: 4 Servings
  • Cooking methods: Frying, Stovetop
  • Cuisine: Italian
  • Seasonality: Spring, Summer

Ingredients

  • 1 1/2 cups dry couscous
  • 1 cup hot water
  • 2 black oval eggplants
  • 1 2/3 cups cherry tomatoes (or datterini)
  • 4.5 oz ricotta salata (grated)
  • 1 clove garlic
  • as needed extra virgin olive oil
  • 6 leaves basil
  • as needed salt
  • as needed black pepper

For couscous alla Norma you will need

  • 1 Bowl
  • 1 Pot
  • 1 Frying pan
  • 1 Saucepan
  • Paper towels

Preparation couscous alla Norma

  • Wash the eggplants, trim and cut them into cubes.
    Fry them in hot oil (or bake/grill them for a lighter version) until golden brown.
    Drain them, let them dry on paper towels and season lightly with salt.

  • Cut the cherry tomatoes in half (or into quarters if large).
    In a pan with a drizzle of oil, sauté the garlic. Add the cherry tomatoes, season with salt and pepper, and cook for 3 minutes.

  • Place the couscous in a bowl and cover it with an equal amount of hot, lightly salted water. Cover the bowl and let it rest for 5 minutes. After that time, drizzle with oil and fluff with a fork.

  • Add the eggplant, the cherry tomatoes, torn basil and grated ricotta salata to the couscous. Dress with raw olive oil and adjust salt if needed.

    Then mix everything well.

  • Let the couscous alla Norma rest in the fridge, well covered, for at least 30 minutes before serving.

Storage

Keep in the refrigerator for up to 2–3 days in an airtight container, preferably glass or food-grade plastic with a lid.

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cuochinprogress

Cuochinprogress is a food blog dedicated to homemade, wholesome cooking that's accessible to everyone. From traditional Italian recipes and light, fluffy desserts to fragrant yeasted breads and seasonal dishes, the blog celebrates the pleasure of cooking with simplicity and passion. It's a go-to resource for anyone who loves to experiment in the kitchen, step by step, with clear explanations and reliable results.

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