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Mediterranean couscous · GialloZafferano.com

• 0:00
  Speaker 1: Mediterranean cuscus is a cold fresh salad with tender couscous cranes,
• 0:05
  Speaker 1: juicy cherry tomatoes, tajasca olives, capers, pine nuts, basil, and
• 0:10
  Speaker 1: small mozzarella bowls called mozzarellina chilia jine. It has North
• 0:15
  Speaker 1: African roots with a Mediterranean twist, and it suits picnics,
• 0:19
  Speaker 1: quick lunches, and light sized dishes. It tastes even better
• 0:23
  Speaker 1: after resting in the refrigerator with all the flavors well combined.
• 0:28
  Speaker 1: For four servings, preparation takes about ten minutes, plus about
• 0:32
  Speaker 1: five minutes for couscous rehydration. This recipe does not require
• 0:36
  Speaker 1: actual cooking on the stove apart from boiling the water.
• 0:40
  Speaker 1: Ingredients for the cuscus two hundred grams of cuscus about
• 0:44
  Speaker 1: one and one quarter cups uncooked two hundred forty grams
• 0:49
  Speaker 1: of water, about one cup extra virgin olive oil, as
• 0:53
  Speaker 1: kneaded fine salt as kneeded. Ingredients for the dressing two
• 0:58
  Speaker 1: hundred fifty grams of cherry tomatoes, about one point eight cups,
• 1:03
  Speaker 1: eighty grams of pitted tajascaa leaves about two point eight ounces,
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  Speaker 1: thirty grams of salted capers about one point one ounces
• 1:11
  Speaker 1: already desalted, twenty grams of pine nuts, about two tablespoons
• 1:17
  Speaker 1: extra virgin olive oil, as kneaded, two hundred grams of
• 1:20
  Speaker 1: mozzarellina chila gina cheese, about seven point one ounces fresh basil,
• 1:26
  Speaker 1: as kneaded, fine salt, as kneaded. First, heat the water
• 1:31
  Speaker 1: until it boils. Pour the cuscus into a large bowl.
• 1:35
  Speaker 1: Add a pinch of fine salt the boiling water and
• 1:38
  Speaker 1: a drizzle of extra virginally oil. Cover the bowl tightly
• 1:41
  Speaker 1: with plastic wrap. Let the couscous reaid rate for about
• 1:45
  Speaker 1: five minutes without stirring. Meanwhile, wash the cherry tomatoes carefully.
• 1:51
  Speaker 1: Cut the cherry tomatoes into quarters and place them in
• 1:53
  Speaker 1: another large bowl. Add the small mozzarella bowls. Add the
• 1:58
  Speaker 1: pitted to jascaa leaves. Rinse the dessalted capers under running
• 2:02
  Speaker 1: water and add them to the ball. Add the pine nuts.
• 2:06
  Speaker 1: Tear or cut the fresh basil leaves and add them
• 2:09
  Speaker 1: as well. Season with extra vagin olive oil and a
• 2:12
  Speaker 1: pinch of fine salt. Mix the dressing well so that
• 2:16
  Speaker 1: all the ingredients are evenly coated. After the five minutes
• 2:20
  Speaker 1: of resting time, uncover the cuscus. Use a fork to
• 2:24
  Speaker 1: fluff the cuscous, breaking up any lamps and separating the grains.
• 2:28
  Speaker 1: Pour the cuscus into the ball with the dressing. Mix
• 2:32
  Speaker 1: carefully until the cuscous grains are well combined with the tomatoes, olives, capers,
• 2:37
  Speaker 1: pine nuts, basil and mozzarella. Serve the Mediterranean cuscous immediately,
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  Speaker 1: or cover it and place it in the refrigerator. Enjoy
• 2:45
  Speaker 1: it well shilled. The cuscous kieps in the refrigerator in
• 2:48
  Speaker 1: an airtight container for up to one day