It is not a dish that belongs to the tradition of Italian cuisine but has become part of it thanks to its undisputed goodness and versatility. We are talking about the cous cous, dish of North African origin, ideal for preparing unique dishes light and tasty, Side Dishes and even a base for desserts. Today we present you 4 spring recipes with couscous, all fresh and tasty.

The properties of the cous cous and the advice to serve it

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Preparation
Start by cleaning the fish, shellfish and prawns. Cook clams, mussels and prawns with a little garlic and white wine, add the tomatoes and put them to rest in a container, keeping the cooking liquid. With all the leftovers of the fish, prepare a broth – boiling them in salted water with celery, carrots, onions and chilli for about 45 minutes – which will then be used to season the couscous. Then remove the leftovers from the fish, strain the stock and keep it. Now prepare the soup fish in a large pan with garlic and olive oil, adding the broth you prepared earlier. Add the shellfish with their cooking liquid before turning off the heat and sauté over high heat for a few minutes. Keep everything warm and cook the couscous with our recipe. When it is almost ready, add the fish soup with the shellfish and let it cook for two minutes. Bring to the table and moisten with the remaining fish stock.

Cold couscous with mozzarella, tomato and olives

In this case the couscous will surround a dish with a taste fresh, perfect for a light and quick lunch. Our advice is to let the couscous cool before adding the mozzarella cheese and to sponge it well to prevent the milk from turning the dish into a mush. Serve with a basil leaf and season with a drizzle of extra virgin olive oil with a strong taste, it will embellish the dish and make it even better.

Couscous with seasonal vegetables

What better ingredient than couscous to give taste and substance to seasonal vegetables? Here we will tell you how to prepare it with aubergines, courgettes, peppers and cherry tomatoes, but you can also try it according to your taste and what you have at home.

Ingredients
250 g of couscous
1 eggplant
2 zucchini
1 pepper (yellow or red)
250 g of cherry tomatoes
extra virgin olive oil
vegetable broth
salt and black pepper

Preparation
Prepare the couscous with vegetable broth as usual. Wash and peel all the vegetables. In a pan, cook the vegetables with olive oil, starting with the tomatoes and peppers (sliced), then adding the aubergines and courgettes cut into small cubes. When they are ready, add them to the couscous – without putting it on the heat, however – and season with salt and black pepper. You can add soy sprouts to make the dish even richer and a pinch of chili pepper to flavor the couscous.

Cold couscous in stuffed tomatoes

It is a dish that already knows summer and sun, a recipe that enhances couscous and accompanies it to the taste of tomatoes in a perfect mix.

Ingredients
12 round tomatoes
150 g of precooked couscous
3 tablespoons of extra virgin olive oil
1 onion
1 eggplant
celery and vegetable broth
half pepper
salt and pepper

Preparation
Wash the tomatoes, remove the pulp by cutting the top and place them upside down to make them lose water. Fry lightly with oil, onion and celery and add the diced aubergine and pepper. Cook for about ten minutes and add salt. Turn off the heat and add the raw couscous, then cook in the oven. Fill the tomatoes with the mixture you have prepared and cook them in the oven at 180 ° for about 25 minutes. You can eat them both hot and cold, they will still be delicious.