Mediterranean couscous

Name: Mediterranean couscous
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Couscous Approximately 1 1/6 cups (uncooked) 1 ¼ cup; Water 1 cup; Extra virgin olive oil to taste; Fine salt to taste; Cherry tomatoes 1.8 cups; Taggiasca olives (pitted) 2.8 oz; Salted capers desalted 1.1 oz; Pine nuts 2 tbsp; Extra virgin olive oil to taste; Mozzarelline ciliegine cheese 7.1 oz; Basil to taste; Fine salt to taste

Difficulty: Easy
Prep time: 10 min
Serving: 4

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PRESENTATION

Recipe by
Luisa Orizio

Mediterranean Couscous is a no-cook assembly of cherry tomatoes, Taggiasca olives, capers, basil, and small fresh mozzarella balls that comes together in about 10 minutes. The result is light but genuinely satisfying — a couscous salad that works as a first course or a complete meal on its own, and one that earns its place on the summer table without demanding much from the cook. The ingredient list is short and specific enough to do real flavor work without any heat.

Taggiasca olives are mild and fleshy rather than sharp, the capers add a bright brine, and the mozzarella keeps everything cool and creamy. Because the dish holds well at room temperature, it travels easily — to an office desk, a picnic blanket, or a beach cooler — without losing anything along the way. It also welcomes customization: swap in whatever you have on hand and it still comes together. Few dishes are this forgiving and this good at the same time.

INGREDIENTS

for the couscous: Couscous 1 ¼ cup (200 g) - Approximately 1 1/6 cups (uncooked); Water 1 cup (340 g); Extra virgin olive oil to taste; Fine salt to taste

for the dressing: Cherry tomatoes 1.8 cups (250 g); Taggiasca olives 2.8 oz (80 g) - (pitted); Salted capers 1.1 oz (30 g) - desalted; Pine nuts 2 tbsp (20 g); Extra virgin olive oil to taste; Mozzarelline ciliegine cheese 7.1 oz (200 g); Basil to taste; Fine salt to taste

Preparation

How to prepare Mediterranean couscous

To prepare Mediterranean couscous, first heat the water. It should come to a boil. Then pour the couscous into a large bowl and add a pinch of salt 1, the hot water 2 and a drizzle of extra virgin olive oil 3.

Cover with plastic wrap 4 and let rehydrate for about 5 minutes. In the meantime wash the cherry tomatoes, cut them into quarters 5 and transfer them to a large bowl. Add the mini mozzarella balls 6.