Couscous with salmon and zucchini, a cold first course that can be prepared in just a few minutes. The beauty of couscous is that it doesn’t need to cook; just put it in a bowl, cover it with hot water, and it’s ready in 5 minutes. Meanwhile, sauté the zucchini in a pan for 5 minutes, combine everything, and let it cool in the fridge.
A great dish to serve on hot days, and these days are all hot, since the heat doesn’t give us a break! That’s why I’m always looking for recipes to eat cold and prepare quickly; who wants to stand over a stove in this heat!?
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 cup couscous (pre-cooked)
- 7 oz water
- 5 oz smoked salmon
- 2 zucchini
- extra virgin olive oil
- 2 pinches salt
Recommended tools
- Pan 11 inch
How to prepare Cold couscous with salmon and zucchini
Place the couscous in a large bowl, add the indicated amount of boiling water, and cover with a plate for 5 minutes. This way, the steam will rehydrate the couscous. After the time has passed, add a drizzle of oil, the salt, and fluff the couscous with a fork.
Meanwhile, slice the zucchini lengthwise and then into slices. Place them in a pan with a bit of oil and sauté for 5 minutes, then season with salt and let them cool slightly.
Separate the salmon slices and cut them into small pieces. Combine all the ingredients, mix well, and let the bowl rest in the fridge for an hour or more. Once the couscous is cold, you can serve it.
Tips
If you like, you can add sesame seeds.
