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Summer couscous · GialloZafferano.com

• 0:00
  Speaker 1: Summer couscous brings fresh Mediterranean flavors with light couscous, sweet
• 0:05
  Speaker 1: and sour, red onion, juicy tomatoes, salty olives, tender chickpeas
• 0:10
  Speaker 1: and creamy feta, tuna, basil, lemon zest and lemon juice.
• 0:14
  Speaker 1: Complete a colorful, refreshing summer dish. You need about thirty
• 0:18
  Speaker 1: minutes of preparation and five minutes of cooking. These quantities
• 0:23
  Speaker 1: serve four people. For the couscous, you need three hundred
• 0:27
  Speaker 1: grams of couscous, three hundred twenty grams of water, one
• 0:31
  Speaker 1: bag of saffron extra virgin olive oil as kneaded, fine
• 0:36
  Speaker 1: salt as kneaded. For the dressing, you need two hundred
• 0:40
  Speaker 1: grams of the tino or cherry tomatoes, two hundred grams
• 0:44
  Speaker 1: of feta cheese, one hundred grams of tuna in oil drained,
• 0:49
  Speaker 1: one hundred grams of tajasca olives, eighty grams of pre
• 0:53
  Speaker 1: cooked chickpeas drained, twenty five grams of lemon juice, lemon
• 0:58
  Speaker 1: peel as kneeded, fresh basil as kneaded, find salt as kneaded,
• 1:04
  Speaker 1: black pepper as kneaded. For the sweet and sour onions.
• 1:09
  Speaker 1: You need one hundred grams of red onions, two hundred
• 1:13
  Speaker 1: grams of water, one hundred grams of red wine, twenty
• 1:18
  Speaker 1: five grams of sugar. Start with the sweet and sour onions.
• 1:23
  Speaker 1: Trim the red onions and cut them into wedges. Place
• 1:27
  Speaker 1: a small saucepan on the stove. Pour in the water,
• 1:30
  Speaker 1: the red wine, and the sugar. Bring this liquid to
• 1:33
  Speaker 1: a boil. When it boils, immerse the onion wedges in
• 1:37
  Speaker 1: the liquid. Turn off the heat. Let the onions cool
• 1:42
  Speaker 1: completely in the liquid. When the onions are cold, drain
• 1:46
  Speaker 1: them with a sieve. Set the onions aside. Now prepare
• 1:51
  Speaker 1: the couscous. Pour the three hundred twenty grams of water
• 1:55
  Speaker 1: into a pot, add the saffron and fine salt. Bring
• 2:00
  Speaker 1: the water to a boil. When the water boils, turn
• 2:03
  Speaker 1: off the heat. Immediately pour the couscous into the hot water.
• 2:09
  Speaker 1: Cover the pot with plastic rap. Let the couscous rest
• 2:13
  Speaker 1: for about ten minutes until it has absorbed all the liquid.
• 2:17
  Speaker 1: While the couscous rests, prepare the other ingredients for the dressing.
• 2:21
  Speaker 1: Cut the daterino or cherry tomatoes in half. Crumble the
• 2:25
  Speaker 1: feta cheese. Drain the tuna in oil. Drain the pre
• 2:30
  Speaker 1: cooked chickpeas. When the couscoos has absorbed all the liquid,
• 2:35
  Speaker 1: remove the plastic rap. Season the couscous with a drizzle
• 2:39
  Speaker 1: of extra virgin olive oil. Fluff the couscous with a fork,
• 2:43
  Speaker 1: breaking up any lumps. Add the Tajaska olives and the
• 2:47
  Speaker 1: pre cooked chickpeas to the couscouse. Add the half tomatoes
• 2:52
  Speaker 1: and the sweet and sour onion wedges. Add the crumbled
• 2:56
  Speaker 1: feta cheese. Season with extra virgin olive oil and black pepper.
• 3:02
  Speaker 1: Grate lemon peel over the couscoos as needed to add fragrance.
• 3:06
  Speaker 1: Pour in the lemon juice. Mix everything gently so you
• 3:10
  Speaker 1: do not crush the ingredients. Cover the couscous with plastic wrap,
• 3:16
  Speaker 1: place it in the refrigerator and let it rest for
• 3:19
  Speaker 1: twenty minutes so the flavors blend well. After the resting time,
• 3:24
  Speaker 1: take the couscoos out of the refrigerator. Addmin the drain
• 3:28
  Speaker 1: tuna filets, breaking them into pieces. Add fresh basil leaves.
• 3:34
  Speaker 1: Mix gently. One last time. Serve the summer couscous cold
• 3:38
  Speaker 1: or at room temperature. You can store it in the
• 3:41
  Speaker 1: refrigerator for one day.