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Cold couscous – the recipe from Cuoche ma buon

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Cold couscous with mussels is an easy and tasty summer dish, perfect as a starter, for lunch, dinner or even as a main course. This tasty and quick preparation is suitable for an informal dinner with friends, as an alternative to rice salad or pasta to be prepared in advance. The cold couscous recipe is the rich and colorful version which in summer is completed with mussels. A dish which, with the addition of caramelized cherry tomatoes and rocket, gives greater freshness and provides great satisfaction.
With couscous you can have fun preparing different recipes: from light and fresh dishes, ideal for summer or for those on a diet, to richer and more elaborate ones, such as Trapani-style couscous, or others perfect for the season colder like meat couscous.
The best way to cook pre-cooked couscous is by absorption, simply covering it with broth or lightly salted boiling water and waiting for it to rehydrate. To reach the perfect cooking point, the proportion between water and couscous must be one to one. This technique will allow you not to spend too much time at the stove. If you've always wanted to make couscous but think it's difficult, now's the time to try.

RECIPE

Scope starter, main course, first course, second course
Kitchen Italian, Mediterranean
  • 300 g cous cous pre-cooked
  • 1 kg fresh and clean mussels
  • 300 ml mussel cooking liquid
  • 3 spoons tomato puree or 1 tablespoon of concentrate
  • 15 cherry tomatoes
  • 1 table spoon Brown sugar
  • 2 garlic cloves
  • 1/2 table spoon desalted capers
  • parsley to taste
  • arugula qb
  • extra virgin olive oil to taste
  • sale q.b.
  • pepe q.b.
  • chili pepper to taste
  • To make this dish with mussels it is essential to clean them very well and wash them under cold running water.

  • In a large pan, add the cleaned mussels, the peeled and halved garlic, the chopped parsley and the tomato puree. Cook over high heat with the lid on for 5 minutes so that the shellfish open. Shake the pan every now and then and, as soon as they are open, turn off the heat.

  • In the meantime, brown the cherry tomatoes, partly whole and partly cut in half, with a little oil and brown sugar for 5 minutes, so that they caramelise but do not fall apart. Season with salt and set aside.

  • Shell most of the mussels, leaving some whole and larger ones for decoration. Eliminate any that may not have opened. Remember not to throw away the cooking liquid.

  • Pour the mussel cooking liquid into a pan, filtering it through a narrow mesh strainer. Set aside about 300 ml.

  • Add the chilli and bring to a boil. Turn off the heat and pour the cooking liquid over the couscous that you have placed in a bowl. Cover with cling film and leave to rest for the time indicated on the package. It will be about 5 minutes.

  • After 5 minutes, fluff the couscous with a fork and then add all the ingredients: capers, chopped rocket, tomatoes, a pinch of pepper and mussels.

  • Finally, serve with a drizzle of extra virgin olive oil.

If you want to make it tastier, you can add seafood to taste. We recommend consuming it immediately, alternatively keeping it covered with cling film in the fridge for a maximum of 1 day.

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