Corn couscous with raw vegetables, the recipe ready in 10 minutes!

Corn couscous with vegetables is a valid alternative for those who cannot consume wheat. Let's discover the simple recipe ready in 10 minutes.

Good, fresh, colorful and very quick to make, this corn couscous with raw vegetables, naturally gluten free, replaces the original with merit . A tasty and fragrant combination of flavors that is perfect as a single dish for hot summer lunches… you just have to try it. The recipe is really quick, in just a few minutes you will bring a substantial, vegan and full-flavoured single dish to the table.

Preparation of corn couscous with raw vegetables

1. To cook corn couscous, follow the step-by-step instructions on the package. Generally speaking, it does not differ much from the preparation of the original couscous, meaning the quick and pre-cooked one which is usually cooked in about 5 minutes .
2. Wash the tomatoes, remove part of the peel and cut them into cubes.
3. Do the same thing with the sweet onion, garlic and fresh chilli and place them all in a large bowl to flavor with extra virgin olive oil.
4. Wash the basil and capers. Uncork the basil leaves with your hands and add them, together with the washed capers, to the dressing.
5. As soon as the couscous is ready and rested, fluff it up with a fork and then place it in the serving bowl, continuing to stir to mix all the flavours.
6. Add freshly ground black pepper, more extra virgin olive oil if the couscous is too dry and then bring to the table or keep it in the fridge.

If you like these complete but light dishes, try thetoasted couscous with vegetables !

storage

Since the raw tomato is present, which quickly becomes unappetising, we recommend keeping this single dish for a maximum of 1 day in the fridge , well covered in cling film. We do not recommend freezing in the freezer.

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