The COUSCOUS WITH PEPPERS, ONIONS AND OLIVES is a chilled first course, rich and with an unmistakable flavor. It’s ideal to prepare in the warm season when you want fresh foods and don’t want to spend too much time at the stove. Prepare it in advance, place it in the fridge and at serving time you will delight your guests.
Couscous is a staple from North Africa and western Sicily, made up of small semolina granules cooked with steam. It usually accompanies stewed meats and/or boiled vegetables. It can be made spicy by serving it with harissa (used especially in Tunisia).
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- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 3/4 cups dry couscous
- 1 1/4 cups water
- 3 tbsp extra virgin olive oil
- 2 tbsp butter
- to taste salt
- 1 red bell pepper
- 1 yellow bell pepper
- 2 white onions
- 1.4 oz pitted green olives (pitted)
- 1.4 oz pitted black olives (pitted)
- 1 bunch parsley
- 6 leaves mint
- to taste extra virgin olive oil
- to taste salt
YOU WILL NEED FOR COUSCOUS WITH PEPPERS, ONIONS AND OLIVES
- 1 Pot
- 1 Pan
- 1 Bowl
PREPARATION COUSCOUS WITH PEPPERS, ONIONS AND OLIVES
To prepare the COUSCOUS WITH PEPPERS, ONIONS AND OLIVES, put 1 1/4 cups of water, 3 tbsp of olive oil and a pinch of salt in a pot. Bring to a boil.
Remove the pot from the heat, add the couscous, stir gently and cover with a lid for 2 minutes to allow it to swell. After that time add 2 tbsp of butter and return to low heat for another 3 minutes. Fluff with a fork to separate the grains.
Transfer it to a large bowl and let it cool.
In a pan heat 1 tbsp of extra virgin olive oil; when hot, sauté the finely chopped onions until softened.
Wash the peppers, remove the seeds and cut them into small cubes. Add them to the pan and sauté with the onions and the olives.
Let cook for about 15 minutes, adding about 1/2 cup of water.
Finally toss the couscous for two minutes with the peppers, onions, olives, chopped parsley and mint and once cool transfer everything to the refrigerator for at least 1 hour before serving.
