The warmer season begins and we immediately think of light and fresh dishes. Here are some recipes for cold couscous which I advise you to write down immediately because they will come in handy in the coming weeks, when you no longer feel like turning on the stove.
Couscous is one of the ingredients that is never missing in my kitchen because in my opinion it is a precious ally and a super versatile “wild card” ingredient.

What we find in supermarkets is pre-cooked and in a very short time it is ready to seasonso it’s ideal for last minute preparations and everyone always likes it.
I suggest 3 ways to bring it to the table in a simple and tasty way.

Cold couscous salad with cherry tomatoes

Among the recipes for cold couscous, this is certainly the first that comes to mind because it is super practical and quick. I just like it simple with cherry tomatoes and cucumbers, but you can enrich it with olives, tuna, primosale or feta.

Ingredients

• 150 g pre-cooked couscous
• 150 g of yellow and red cherry tomatoes
• 1 cucumber
• 1 red onion from Tropea
• 1 lemon
• 2 tablespoons extra virgin olive oil
• fresh mint to taste
• fresh parsley to taste
• 2 tablespoons chopped pistachios
• Salt to taste
• pepper as needed

Method

1. Pour the couscous into a container and cover it thinly with boiling water. You can use water heated in a kettle to make the operation easier and faster.
   Place a plate or a canvas on the container and let the couscous absorb the water for at least 10 minutes.
2. Then fluff the couscous with a fork to separate all the grains and season generously oil.
3. Leave to cool and add to the couscous cherry tomatoes cut in halfthe Red onion thinly sliced, the cucumber in pieces, the parsley and mint cut with a knife.
4. Then season everything with the lemon juiceoil, salt, pepper and coarsely chopped pistachios.
5. Stir gently to evenly distribute the seasonings.

   This couscous is better after a few hours because all the flavors will have blended perfectly. If I can give you one piece of advice, always prepare a seasoning with oil, salt, lemon, parsley or other chopped herbs and let it macerate for a long time before adding it. It will give a very fragrant touch.