Mediterranean couscous
- Difficulty: Easy
- Prep time: 10 min
- Serving: 4
Listen to the recipe
PRESENTATION
Mediterranean couscous is a fresh, quick dish that's rooted in North African cuisine but with a fun Mediterranean twist. It's really, really good. This couscous salad is all about how tender those little grains get as they soak up the juicy flavors from cherry tomatoes, briny olive taggiasche, and capers. Toss in fresh basil and soft mozzarelline—seriously good—and you've got something light yet super satisfying. Perfect for hot days when you want something cool. And here's the thing, it's super easy—no cooking required. Just fluff up that couscous and mix it with some crispy veggies and cheese. Pretty simple. This dish is a staple for picnics, easy lunches, or as a healthy side dish when friends drop by—offering something both colorful and tasty.
When the heat is on, nothing beats a bowl of this easy couscous recipe with its tangy capers and sweet tomatoes. People, you know, love to experiment with different veggies or herbs based on what's available. Like, some might add red onions or roasted peppers, but the essentials stay the same: lots of flavor with minimal effort. The Mediterranean diet is all about keeping things fresh and simple, and this dish really captures that in every bite. It’s easy to see why it's a go-to for last-minute meals or a quick couscous fix—just grab a few ingredients and you've got something golden and bursting with classic Mediterranean flavors. And listen, the best part? You can enjoy it cold straight from the fridge, and it only gets better as the flavors meld. Whether it is a picnic under the sun or a breezy lunch on the porch, couscous with veggies and those little mozzarelline makes it feel like a taste of summer in every spoonful. Which is great.
You might also like:
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
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.
Also add the pitted Taggiasca olives 7, rinsed capers 8 and pine nuts 9.
Add the fresh basil 10 and season with extra virgin olive oil 11 and a pinch of salt, then mix well. Fluff the couscous with a fork 12.
Add it to the dressing 13 and mix well 14. Serve immediately 15 or refrigerate until ready to enjoy.