recipe for a fresh and light summer meal


Extra virgin olive oil

The Greek couscous this first tasty and light, perfect for hot summer days. Easy to prepare and ready in just 15 minutes, it can be prepared in advance, even the day before and enjoyed both cold and at room temperature, under an umbrella or during an informal dinner with friends. In our version, inspired by the famous Greek salad, couscous is soaked in boiling water, peeled and seasoned with cubes. feta, cherry tomatoes, black olives, thinly sliced ​​onions and good extra virgin olive oil. The result is a fresh and tasty dish, which you can enrich with chopped cucumbers, roasted peppers in strips, pre-cooked beans, basil leaves, oregano or spices to your taste.

for a crispy touch you can sprinkle the couscous with chopped hazelnuts, sliced ​​almonds or pumpkin and sunflower seeds. Couscous, a symbolic dish of the Maghreb gastronomic tradition, is also an integral part of it. Sicilian cuisineespecially in a place called Trapani couscous and cooked in fragrant fish soup. If you want, for a more delicious and tasty preparation, you can replace the boiling water with good vegetable water.

Learn how to make Greek couscous by following the step-by-step procedure and tips. If you liked this recipe, try your hand at vegetable couscous or with peppers and zucchini.

How to make Greek couscous

Collect the couscous in a bowl 1.

Pour boiling water over the couscous 2.

Cover with a plate 3 and let rest for 10 minutes.

After resting, peel the couscous with the tines of a fork 4.

Add the cherry tomatoes 5washed and cut in half.

Combine the shredded feta 6.

Add finely chopped onion 7.

Combine the olives into circles 8.

Season with extra virgin olive oil 9.

Sprinkle with salt 10.

It smells like a sprinkling of oregano 11.

Mix well with a spoon 12.

Transfer couscous to individual plates 13bring to the table and serve.


Store Greek couscous in an airtight container in the refrigerator 2 days maximum.

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