Today’s recipe is fresh: couscous salad with vegetables.
Couscous is a simple food (if we use the pre-cooked one) and easy to prepare but at the same time complete, a true king among unique dishes when combined with meat, fish, or vegetables.
Summer couscous is a fresh and tasty salad that brightens up the table with its colors, flavors, and aromas. Perfect for a dinner along with grilled chicken or fish.
Typical of North African cuisine, couscous is now one of the most well-known dishes worldwide.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
Ingredients
- 1 cup cooked couscous
- 1 tomato (red, about 150 g)
- 1 cucumber (about 150 g)
- 3.5 oz canned sweet corn, drained
- 1.75 oz canned peas, drained
- 1 lemon (zest)
- 3.5 oz olive oil
- to taste salt
Tools
Below you will find links to some tools used to make the recipe
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Saucepan
Preparation
Let’s start!
Peel the cucumber and slice it thinly, about 1/8 inch, then cut into strips and finally into very small cubes (1). Do the same with the tomato, slice it, remove the seeds, and then cut into small pieces (2). Use a small, sharp knife to make small pieces.
In a large bowl, place the cucumber, tomato, drained corn, and drained peas. You can adjust the amounts of corn, peas, tomato, and cucumber to your liking.
In a non-stick saucepan, place 2 tablespoons of olive oil (3) with the couscous and toast it, stirring continuously to prevent burning (4). It takes just 2-3 minutes over medium heat.
When it’s toasted, turn off the heat and add 2 glasses of boiling water (5) and let the couscous swell for about 5 minutes (6), then fluff it with the help of a spoon (7).
Once you have fluffed couscous, combine it with the previously chopped vegetables, grate the lemon zest over it. Season with oil and salt. Mix everything, and the summer couscous is ready and fragrant.
Una Riccia recommends
You can change the aroma of this couscous by replacing the lemon zest with orange zest or, another delicious version, you can add saffron by dissolving it in the boiling water added to the couscous to make it swell. In this case, do not add lemon or orange.
