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Couscous is an original dish of Berber gastronomy. Its preparation consists of ground wheat semolina but not so much that it becomes flour.
It is very popular in the Middle East, Africa and the Maghreb and the dishes prepared with this type of pasta take its same name. It is so delicious that it has been integrated into the gastronomy of many countries in the world and, in this way, a multitude of variants and recipes have appeared that today allow us to prepare it in very different ways.
Thus, in the restaurants where we can taste these exuberant cuisines, you can find dishes of chicken couscous, vegetables, fish, lamb ... Couscous, in terms of its use, is like our rice dishes that go well with everything and it turns out to be a very energetic food.
Today we share a recipe with fresh and light Mediterranean-style Couscous:
Ingredients for the recipe:
- 250 grams of couscous
- 12 cherry tomatoes
- 8 artichoke hearts
- 200 grams of pitted black olives
- Some fresh basil leaves
- Optional: feta cheese
Ingredients for the dressing:
- 5 tablespoons of virgin olive oil
- The juice of 1 large lemon
- 2 garlic cloves, minced
- 1 teaspoon fresh oregano, minced
- 1/2 tablespoon fresh basil, chopped
- Salt and pepper to taste
First, we cook the couscous as the package indicates. When it is cooked we place it in a large bowl and crumble it with a fork.
Wash and cut the tomatoes, artichoke hearts and olives in half. We wash and finely chop the fresh basil. We mix all these ingredients in the bowl with the couscous and reserve.
To make the dressing. In a small bowl, mix the olive oil, lemon juice, garlic, oregano and basil. Season with salt and pepper to taste.
Pour the dressing over the couscous salad and stir everything until all the ingredients are perfectly integrated. We taste and rectify the salt and pepper if necessary.
We can serve it immediately or store it in the fridge to cool down for a few minutes. This salad can be cold or warm, depending on what we want.
Note: These quantities are for about 6-7 people, but the quantities can be adapted if desired. We can make the salad the day before, it will stay in perfect condition for up to 3 days refrigerated.