Italian Couscous
2 servings
7 minutes
Italian couscous is a light, aromatic dish that absorbs the richness of Mediterranean flavors. Historically, couscous originated from North Africa, but its versatility made it part of Italian cuisine. In this version, it is filled with fragrant herbs – Provençal herbs, marjoram, and basil – creating a flavorful base. Chili pepper adds spiciness while extra virgin olive oil softens the taste with rich notes. Sun-dried tomatoes add sweetness and intensity, while fresh green onions finish the composition with light freshness. This dish can be served as a standalone appetizer or a side dish that pairs perfectly with fish or meat. Italian couscous is simplicity in preparation and exquisite flavor in every grain.
1
Pour the couscous into a deep bowl and add salt.
- Couscous: 100 g
- Sea salt: to taste
2
Add Provençal herbs.
- Herbes de Provence: 1 tablespoon
3
Then add marjoram.
- Dried marjoram: 1 teaspoon
4
Add red basil.
- Dried basil: 1 teaspoon
5
Season with chili pepper.
- Chili powder: 1 g
6
Pour boiling water and cover with a lid or saucer.
- Water: 150 ml
7
After 4 minutes, whisk the grains with a fork.
8
Drizzle with olive oil and mix.
- Extra virgin olive oil: 1 tablespoon
9
Finely chop the onion and sun-dried tomatoes.
10
Add dried tomatoes to the dish and mix.
- Sun-dried tomatoes in oil: 4 pieces
11
Sprinkle with onion and serve.
- Spring onion: 1 stem
