Cous cous all'italiana

Although couscous is originally a North African dish, it can be wonderfully adapted to Italian cooking with the addition of Mediterranean ingredients. Here is an “Italian-style” version:

Ingredients

• 250 g of precooked couscous
• 300 ml of vegetable or chicken broth
• 200 g of cherry tomatoes
• 150 g of buffalo mozzarella (or fior di latte)
• Fresh basil, to taste
• Salt and pepper, to taste
• Extra virgin olive oil, to taste
• 100 g of Taggiasca olives (or black olives)
• 2 zucchinis
• 1 small eggplant
• 1 yellow or red bell pepper
• 2 cloves of garlic

Preparation

1. Bring the vegetable broth to a boil and pour it over the couscous in a large bowl. Cover with a lid or plastic wrap and let it rest for about 5-10 minutes so the couscous absorbs all the liquid.
2. While the couscous is hydrating, chop the vegetables: eggplant, zucchini, and bell pepper into cubes, and half the cherry tomatoes. Tear the basil by hand.
3. In a large pan, sauté the garlic in extra virgin olive oil. After a few minutes, remove the garlic cloves and add the diced vegetables. Sauté the vegetables over medium heat for 5-8 minutes until they are tender and slightly golden. Season with salt and pepper.
4. Remove the lid from the couscous bowl and fluff it with a fork to aerate it and remove any lumps.
5. Add the sautéed vegetables to the couscous along with the cherry tomatoes, olives, and torn basil. Dress with a drizzle of extra virgin olive oil and adjust the salt and pepper if necessary.
6. Finally, cut the mozzarella into cubes and gently fold it into the mixture to maintain its consistency.
7. Allow the Italian-style couscous to rest for a few minutes for the flavors to blend well before serving.

Italian-style couscous can be served as a side dish or as a light and fresh standalone dish. It is ideal for summer days thanks to its freshness and the bright colors of the vegetables.

Curiosity

Couscous is an incredibly versatile dish that lends itself to countless variations. In this Italian version, we have included vegetables typical of the Mediterranean diet and mozzarella, to add that creamy and stringy touch that goes well with the texture of couscous.