Couscous with cherry tomatoes

17/11/2023

Here is an Italian twist on a classic North African dish: couscous with cherry tomatoes. This dish is ideal for a light and fresh meal, perfect for warm days.

Ingredients

200 g of couscous
250 ml of water or vegetable broth
200 g of cherry tomatoes
1 bunch of fresh basil
2 tablespoons of extra virgin olive oil
Salt, to taste
Black pepper, to taste
1 clove of garlic (optional)
Grated zest of 1 lemon (optional for a touch of freshness)
Feta cheese or salted ricotta, crumbled (optional for a touch of creaminess)

Preparation

Start by bringing the water or vegetable broth to a boil. Meanwhile, place the couscous in a large bowl and wait for the boiling liquid.
Once the water or broth boils, remove from heat and pour over the couscous. Ensure that the couscous is completely covered by the liquid. Cover the bowl with a lid or a plate and let it rest for about 5-10 minutes, until the couscous has absorbed all the liquid.
In the meantime, cut the cherry tomatoes in half or quarters, according to preference. If you choose to use garlic, peel it and chop it finely.
Fluff the couscous with a fork to make it soft and airy. Add the cut tomatoes, extra virgin olive oil, hand-torn basil, salt, and black pepper to taste. If you have opted for the addition of garlic and lemon zest, incorporate them at this stage.
Gently mix everything together until the ingredients are well combined.
If desired, you can finish the dish with crumbled feta cheese or salted ricotta on top to add flavor and creaminess.

Note: This dish can be served both hot and cold, according to preference.

Curiosity

Couscous is an extremely versatile dish that originates from North Africa, particularly from countries such as Morocco, Algeria, and Tunisia. Over time, it has spread throughout the Mediterranean, and in Italy, it has found a second home, especially in Sicily, where it has become an integral part of the local cuisine thanks to cultural and commercial exchanges over the centuries.