For those who do not eat meat and fish, a fresh and versatile dish that can be combined with vegetables, legumes, tofu and olives
The couscous is a very versatile dish and for this it can always be a great idea when you have guests and you want to surprise them in some way with something simple but effective.
Yes, because the beauty of cous cous is that you can season it as you like and above all it is great with vegetables and legumes, so it is ideal for vegetarians and vegans.
The important thing, as we always say, is to prepare the base being careful not to overcook it. The grains must remain firm and not soften too much.
For this, just cover the precooked couscous with hot water or broth by a finger and let the liquid be absorbed. Once cold, season with plenty of extra virgin olive oil and add whatever you prefer.
A tip for your summer evenings: prepare a nice bit of couscous and simply dress it with oil. Then divide it in more containers preparing more seasonings so your guests will have more choice.
To stay on vegetarian proposals, here (in the tutorial) 5 cold dishes, very simple and very tasty to prepare in just a few minutes.
Remember that everything that is left over (if left over) can be kept in the fridge for a couple of days and can easily become yours lunch break at the office or on the beach.
We also recommend you 5 recipes from our archive, perfect for summer, also made with vegetables. Some are original sweet ideas to enjoy at the end of a meal as a dessert or as a snack as a snack. We advise you not to add never the salt in the cous cous cooking water, but only in the dressing. In this way, what is left over can become a sweet to all intents and purposes simply with the addition of orange juice, honey and dried fruit.
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