Today we see how to make a delicious summer couscous with a simple and quick recipe. Couscous is perfect for summer because it can be prepared in minutes without spending too much time over the stove.
If you like easy and quick summer dishes, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 553.43 (Kcal)
- Carbohydrates 62.06 (g) of which sugars 4.03 (g)
- Proteins 25.11 (g)
- Fat 24.21 (g) of which saturated 10.05 (g)of which unsaturated 4.72 (g)
- Fibers 4.44 (g)
- Sodium 900.37 (mg)
Indicative values for a portion of 5 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 2 people
- 1 cup raw couscous
- 3/4 cup water
- 1 tablespoon extra virgin olive oil
- to taste salt
- 1 tomato
- 1 bunch basil
- 4.4 oz mozzarella
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot 1 qt
- 1 Bowl
- 1 Lid
Procedure
Making a tasty summer couscous is very easy, and you’ll have plenty of choices for seasoning. You can make the classic vegetable couscous or the tasty fish couscous.
Couscous cooks in very little time, without spending much time on the stove you will get a tasty main dish.
Place the couscous in a bowl while waiting for the water to boil.
The correct ratio for cooking couscous is 120 ml of hot water for every 100 g of couscous. Add a pinch of salt and a drizzle of oil to the water to flavor it.
When the water starts to boil, remove the pot from the heat and pour the contents over the couscous.
All that remains is to cover the bowl with a plate or lid and wait 5 minutes for the couscous to cook.
While the couscous rests, focus on the dressing, cutting the tomato and mozzarella into cubes.
Now that the couscous is cooked, fluff it with a fork to make it fine.
Mix the couscous with the diced mozzarella and tomatoes, stir well and adjust with a drizzle of oil and lemon juice.
Finish the dish with freshly torn basil leaves.
To enhance the flavor of the couscous, I recommend letting it rest in the refrigerator before serving.
Your summer couscous is ready!
Plating Tips:
I recommend preparing the couscous in a large bowl so it will be easier to serve at the table.
Wine Pairing for Summer Couscous:
I recommend a dry white wine able to balance the acidity and richness of the ingredients. For example, I suggest serving a Fiano di Avellino or a Chardonnay.
