Mediterranean couscous with mozzarella, cherry tomatoes and black olives. The heat has arrived and we are always looking for fresh and light dishes to prepare in advance. Couscous is one of those recipes that I love to prepare in summer. With different ingredients you can prepare a different dish each time. The recipe I want to tell you about today has as seasoning couscous with cherry tomatoes, mozzarella pearls, black olives and Tropea red onion. Lots of fresh basil for an irresistible aroma. Couscous is a semolina-based food typical of North Africa, but it is now widespread in many areas of the world. You can commonly find pre-cooked couscous to simply rehydrate with hot water and then season as you like. Don’t miss the recipe for the Vegetable Rice Salad and the recipe for the Cold Pasta with Cherry Tomatoes. You prepare it in advance and leave it in the fridge to cool, perfect to take to the beach in your cooler bag for a fresh and delicious break. Let’s run to the kitchen and prepare a delicious Couscous with Cherry Tomatoes and Mozzarella together
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Portions: 4People
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 349.74 (Kcal)
- Carbohydrates 40.18 (g) of which sugars 6.24 (g)
- Proteins 16.83 (g)
- Fat 14.17 (g) of which saturated 6.48 (g)of which unsaturated 4.13 (g)
- Fibers 2.79 (g)
- Sodium 463.17 (mg)
Indicative values for a portion of 225 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 for Couscous with Mozzarella and Cherry Tomatoes
- 1 1/2 cups raw couscous
- 1 1/2 cups water
- 1/2 teaspoon ground turmeric
- 7 oz mozzarella pearls
- 9 oz cherry tomatoes
- 2 1/2 oz black olives (pitted)
- 1 Tropea red onion
- to taste extra virgin olive oil
- 1 sprig basil
- to taste salt
How to prepare Mediterranean Couscous
Heat the water in a saucepan, add a pinch of salt and turmeric. Transfer the pre-cooked couscous to a bowl and pour the hot water over it along with 2 tablespoons of extra virgin olive oil. Stir with a spoon and let the couscous swell for 5-6 minutes.
Fluff up the couscous that has absorbed all the water with a fork. Wash the cherry tomatoes. Cut them into pieces, removing the seeds. Slice the pitted black olives into rings. Peel the red onion and slice it thinly.
Add the drained mozzarella pearls, onion, olives, and cherry tomatoes to the couscous. Also add some basil leaves. Add another 2-3 tablespoons of extra virgin olive oil and mix. Cover the bowl with plastic wrap and let it cool in the fridge for an hour or more.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
Store the Couscous in a container in the fridge for 1-2 days
Don’t miss the recipe for Chicken Salad with Zucchini
