Warm Couscous Salad

The warm couscous salad is a colorful and versatile dish, which can be adapted to many different tastes. Here is the recipe with an Italian twist:

Ingredients

• 200 g of couscous
• 250 ml of vegetable broth
• 1 zucchini
• 1 red bell pepper
• 1 small eggplant
• 10 cherry tomatoes
• 1 small red onion
• Extra virgin olive oil to taste
• Salt and pepper to taste
• A pinch of dried oregano
• Fresh basil for garnish
• (Optional) Taggiasca olives or capers to add a salty touch

Preparation

1. Begin by cooking the couscous. Heat the vegetable broth to a boil, turn off the heat, and pour it over the couscous in a large bowl. Cover with a lid or cling film and let it sit for about 5 minutes or until it has absorbed all the liquid. Then fluff with a fork.

2. Meanwhile, cut the zucchini, bell pepper, and eggplant into small cubes. Also, slice the onion thinly.

3. Heat a drizzle of oil in a pan and lightly sauté the onion until it becomes translucent. Add the previously cut vegetables and cook over medium-high heat until they are cooked but still crunchy.

4. Cut the cherry tomatoes in half and add them to the other vegetables in the pan, gently stirring for a few minutes.

5. Transfer the couscous to a large salad bowl and add the sautéed vegetables. Season with salt, pepper, oregano, and a generous swirl of extra virgin olive oil. Gently mix to combine all the ingredients.

6. Allow the salad to rest for a few minutes to let the flavors meld.

7. Before serving, add the hand-torn fresh basil and, if desired, some Taggiasca olives or capers.

This salad can be served as an appetizer or as a main dish, perhaps accompanied by a glass of chilled white wine that pairs well with the Mediterranean flavors of the ingredients.