Summer cous-cous

This is a salad we are all delighted by at home.

It’s like a fusion between tabouleh, tzatziki and gazpacho 😀 … I know it sounds weird but it’s really delicious. Moreover it’s a very complete and cool dish, and very practical as you can keep it for some days in the fridge.

Try it! It will become a basic dish also for you in summer 😉

For 4 persons:

2 cups of cous-cous

3 tomatoes (very ripe)

¼ green bell pepper

½ chilli pepper

1 lemon

1 orange

2 handfuls of basil leaves

1 cucumber

1 apple

1 teaspoon of Dijon mustard

1 yogurt (plain, not sweetened)

extra virgin olive oil

salt, black pepper

1 tin (about 200 gr.) of tuna fish in olive oil


Put in a bowl (or blender):

  • 3 ripe tomatoes (they can be from a tin)
  • juice of 1 lemon
  • zest of 1 lemon
  • ¼ green pepper
  • ½ chili pepper (without seeds, if you don’t want it spicy)
  • 1 handful of basil leaves, salt, olive oil

Blend everything. It will be like a gazpacho.

Add the juice of 1 orange, a touch of water (ca. 0.5 dl.), salt and black pepper… to taste.

Put the cous-cous in this bowl to rehydrate it. Cover it with a cling wrap and leave it for 2-3 hours in the fridge (or all night long).

< Normally cous-cous is rehydrated with warm water or a broth just for some minutes. In this recipe we rehydrate it with a cold soup so it will take longer but it will get all the flavours from the tomato, basil, citrus… >

While the cous-cous is in the fridge, wash the cucumber and the apple and thickly grate them.

Put them into a bowl, pressing with your hand to eliminate the juice/liquid.

Dress with olive oil, salt, pepper, mustard, yogurt and finely chopped basil leaves.

Mix it and leave it to cool in the fridge.

At lunch time take the cous-cous out of the fridge -it would have absorbed all the liquid, so it will be a sticky mass. You just need to separate the grains with a fork.

Serve on a plate the cous-cous, the cucumber-apple salad and on top the pieces of tuna fish.

Ready to eat!

You can serve it on individual plates or on a big serving plate (this is our favourite option at home, so we can serve ourselves a second portion 😉


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