Couscous: 3 recipes for summer

Couscous is ideal for summer cuisine. We present three recipes with which you can prepare light dishes for the warm season.

Couscous recipe with summer vegetables

The quantities in this recipe are designed for four servings.

Boil a liter of water with a tablespoon of vegetable broth and pour 400g of couscous over it in a large bowl. The healthy couscous must now swell for about ten minutes.
Meanwhile, wash and cut two peppers into small pieces. Also cut two cloves of garlic into small pieces and two large onions into rings. You also need two zucchini. Cut them into bite-size pieces.
First, fry the onions in a pan with a little olive oil. Then add peppers, zucchini and garlic. If these ingredients are lightly seared, add a can of chopped tomatoes and let everything simmer briefly.
Season with a little salt, pepper and sugar. The dish tastes particularly delicious if you also add a little dried rosemary and thyme to the vegetables.
Arrange the couscous on the plates and add the vegetables next to them. Mix 150g of plain yogurt with half a tablespoon of lemon juice and a little chopped parsley and pour a tablespoon of this dressing over the dish.

This recipe is also designed for four people.

Let 400g of couscous soak in hot water as described in the first recipe.
Meanwhile, prepare the dressing. Mix six tablespoons of olive oil with four tablespoons of balsamic vinegar and two teaspoons of mustard.
Season the dressing with a little salt, pepper and the juice of half a lemon. If the couscous is soft, let it cool and fold in the dressing.
Finally, cut two feta cheese into small pieces and lift them under the salad. Mix in a handful of black olives and garnish the salad with finely chopped parsley.

Enjoy fresh summer couscous with strawberries. In this recipe, too, the quantities given correspond to four servings.

To do this, boil 300g of couscous in half a liter of orange juice and let the small grains soak in them until they are swollen.
Meanwhile, briefly roast a handful of flaked almonds in a pan without fat.
When the couscous is ready and cooled, season it with a little salt and cinnamon. Then spread the couscous in bowls to serve.
Wash and cut 250g of fresh strawberries into small pieces and spread them over the couscous. A handful of mint, which you cut into small pieces and pour over the strawberries, ensures a particularly fresh taste.
Finally, garnish the dessert with the toasted almond leaves and a few raisins.

If you have cooked too much, you can freeze couscous. You can find out what you need to consider in our next kitchen tip.