Two delicious recipes with couscous

Cool down on hot days with these fantastic Moroccan couscous dishes, perfect to eat alone or as an accompaniment to meat and fish. For these recipes, it is important to know how to prepare couscous, the couscous water ratio and how to cook it to achieve the best result.

Couscous salad recipe

Ingredients

7 oz of couscous.
250-280 ml of water.
1 cucumber.
1 tomato.
1 red bell pepper.
1 sweet onion.
4 leaves of mint.
Parsley or coriander.
Extra virgin olive oil .
Juice of half a lemon.
Pepper.
Salt.

Step by step instructions

Start preparing the couscous salad by chopping the vegetables.
Take the tomato and after cleaning it well, cut it in half and slice it.
Remove the stem and cut in half the red bell pepper after cleaning it with water. With the help of a knife cut the white part of the inside of the bell pepper, discard it and cut the rest into thin strips.
Clean the bell pepper well and cut it in half lengthwise, then cut the two halves into slices.
Peel the sweet onion, remove the hardest parts and then chop it very finely, as small as possible so that the pieces do not show in the salad.
With the vegetables ready, prepare the couscous. Put a saucepan or wide casserole to the fire with water and a little salt. As soon as it starts to boil, add the couscous together with a dash of oil and turn off the heat. Stir it so that the grains are hydrated and wait until it absorbs all the water.
When we see that the couscous has absorbed all the water hydrating completely and has increased in volume, take a fork and separate the grains so that they do not remain caked.
Gather all the vegetables in a bowl and mix them until they are distributed in a uniform way.
Add the couscous to the bowl and mix well.
Chop the leaves of good grass and the parsley, adding it to the bowl with the vegetables and the couscous.
Season with a good splash of extra virgin olive oil, which will give a touch of bitterness to the salad, and with the juice of half a lemon.
Give everything a few turns, so that all the ingredients absorb the dressing well and mix perfectly.
Taste and add salt and a little pepper until it is to taste.
Return to mix and take the couscous salad to the refrigerator so that at the moment of serving it is very fresh.

Couscous with vegetables and almonds

Ingredients

4 oz of couscous.
Juice of two lemons.
3.5 oz of cooked corn.
2 carrots.
½ cucumber.
1 purple radicchio.
3.5 oz of mushrooms.
7 oz of cauliflower.
1 oz of sliced almonds.
1 tablespoon of extra virgin olive oil .
Nutmeg to taste.
Salt to taste.
Ground black pepper to taste.
2-3 fresh mint leaves.

Step by step

Prepare the vegetables: peel and dice the carrots and clean and chop the cauliflower.
Put a pot on the fire with water and a little salt and when it starts to boil, add the vegetables. Blanch them for about five minutes, draining them well after this time.
Meanwhile, peel and chop the cucumber into small cubes. Clean the purple radicchio and chop it finely. Peel and chop the onion. Drain the corn from the juice in which it is preserved.
Clean the mushrooms, chop them into pieces and fry them briefly in a pan with a little olive oil. Season them with salt and pepper and when they are ready, remove them and set aside.
In the same frying pan, toast the sliced almonds.
With all the vegetables prepared, make the couscous. Put a casserole to boil with something less than half a glass of water with a little salt and a few drops of oil. When it starts to boil, remove it from the heat and pour the couscous. Cover it and let it hydrate for about five minutes.
After this time, we uncover the casserole and with the help of a fork we separate well the grains of couscous.
Throw it in a wide bowl and add the vegetables and the almonds.
Water with a generous splash of extra virgin olive oil, the juice of the two lemons and the chopped mint leaves.
Give a few turns so that all the ingredients of our couscous with vegetables and almonds are well mixed and impregnated with the dressing, and take it to the refrigerator to cool and rest a little before serving.

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