Fresh, quick, and tasty, the SUMMER COUSCOUS WITH ZUCCHINI, SALMON, AND MOZZARELLA is the recipe for a summer main course with a no-cook dressing. The couscous seasoned with mozzarella, smoked salmon, and grated raw zucchini is flavorful and very easy to prepare. You just need to soak the couscous in boiling water for a few minutes. This is the perfect recipe if you don’t feel like cooking much in this heat but want to eat a rich, tasty, and healthy dish. I’m sure you’ll find it perfect! A recipe to prepare a delicious summer dish; in fact, this couscous will be the star of your summer lunches and dinners, I’m sure! I love dishes like these, it’s also ideal as a single course to take to the beach or pack for work. WATCH THE COUSCOUS VIDEO RECIPE ON MY YOUTUBE CHANNEL
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups couscous
- 2 cups water
- 1 tbsp extra virgin olive oil
- to taste fine salt
- to taste parsley
- 5 oz smoked salmon
- 5 oz cherry mozzarella balls
- 2 Roman zucchini (if small, 4)
- 1 lemon (zest and juice)
Steps
Bring the water to a boil with a tablespoon of oil and a generous teaspoon of salt. Place the couscous in a bowl and cover it with the boiling water, stir, and cover with a lid. Let it rest for 5 minutes, or follow the package instructions of the couscous.
Meanwhile, chop the parsley, cut the smoked salmon into pieces, and cut the mozzarella balls into quarters. Fluff the couscous with a fork and season it with lemon juice, grated zest, chopped parsley, salmon, and mozzarella balls.
Take the zucchini, wash, dry and grate them using a large hole grater, and add them to the couscous. Then mix well. The summer couscous is ready to enjoy—delicious and fresh.
