I Recently Discovered Couscous…

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    couscous

    Even if couscous is very popular in Italy (in Sicily it is even considered a typical dish), I admit I ate it for the first time a couple of years ago in a friend’s house. She prepared it in a very light way, with few ingredients. I liked it and planned to prepare it myself, but postponed for years, thinking it might be complicated.

    About a couple of months ago I bought a couscous package…but didn’t prepare it immediately. Less than a month ago I finally decided to face it.

    I was quite ashamed when I read the instructions. It is so easy to prepare and seems like magical, as all those infinitely small grains inflate and remain separated with no special care. I then prepared a light recipe as I’ve been cooking too many desserts and cakes and felt like controlling the calories.

    Couscous has few calories, 356/100gr raw or 176 for 1 cup cooked. I added a cucumber (usually I do not like cucumber, but in this couscous recipe I just really love it) cut in small cubes, 2 medium (or 1 large) tomatoes also cut in small cubes, 1/6 of onion cut in thin pieces, a lot of mint leaves minced, salt , lemon juice and a tablespoon of extra virgin olive oil. Super simple and quick to prepare and it gives me a big bowl of couscous for lunch (the double of what you see on the photo below).

    I like these kind of light recipes that satisfy both your eyes with an abundant dish, but also your taste, as it is fresh and I believe it is going to be my favorite recipe for the next Summertime.

    Since I prepared it the first time I’ve been preparing it often (today I ate it for lunch again :-).

    (Here you have 2 other recipes with couscous I prepare very often: light couscous with vegetables and couscous inspired by Chef Pomata)

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    I Recently Discovered Couscous...
     
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    A delicious and light couscous salad
    Author:
    Recipe type: Salad, Main Course
    Serves: 2
    Ingredients
    • 120 gr of couscous
    • 2 cucumbers
    • 3 tomatoes
    • ¼ onion
    • 15 mint leaves
    • juice of 1 lemon
    • salt
    • 2 tablespoons of extra virgin olive oil
    Instructions
    1. Cook the couscous following the package instructions.
    2. While it inflates, cut the cucumber in small cubes.
    3. Do the same with the tomatoes.
    4. Cut the onion in thin pieces.
    5. Mince the mint leaves.
    6. When the couscous is ready, mix it well with these ingredients and add salt, lemon juice and the extra virgin olive oil.
    7. Buon appetito!

     

     

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