Mediterranean couscous

Mediterranean couscous is a nutritious and light first course, with a rich vegetable-based dressing.

Summer is characterized by long hot days, where hunger is often lurking . However, the desire to get near the stove can almost always be missing and, to remedy this, we offer you a simple recipe for a quick and easy first course. Mediterranean couscous is a recipe that does not require actual cooking , because it simply needs to be immersed in hot water to be ready.

Then all that remains is to season it with many genuine ingredients. Mainly, couscous goes very well with vegetables. With a little basil, this summer first course will be tasty and irresistible. Good to make without cooking, it is suitable for enjoying in summer and also for taking to the beach!

Preparation of the recipe for Mediterranean couscous

1. Before starting, pour the water into a saucepan and bring it to the boil.
2. Place the couscous in a bowl with a spoonful of oil.
3. Pour the boiling water over it and season with salt; cover with a plate and let rest for 10 minutes.
4. In the meantime, prepare the sauce. Wash and cut the cherry tomatoes in half or into 4 parts .
5. Chop the basil leaves.
6. Wash well and cut the courgettes and aubergines into cubes, removing the ends.
7. Once the resting time is over, transfer the couscous into a clean bowl, fluffing it.
8. Sauté the courgettes and aubergines in a pan with a drizzle of oil and, at the end of cooking, add salt.
9. Enrich the couscous with vegetables, cherry tomatoes and basil and mix well.
10. Once done, put it in the fridge for at least 15 minutes , then it's ready to be served!

storage

Mediterranean couscous is a summer first course, good for many occasions and easy to prepare. You can keep it for 2 days in the fridge.

Alternatively, here are 10 ideas for seasoning cold couscous !