Light and filling: here are 10 summer couscous recipes that will make you addicted

Originating from the Maghreb, couscous is traditionally served hot as a main course, enjoyed with family or friends during Friday lunch. An iconic recipe that has won over many fans around the world, particularly in the country of gastronomy, where it is officially one of the French people’s favorite dishes.

Since in summer, it’s no-cook dishes or fresh and light salads that are in the spotlight, why not transform our semolina into a cold and vitamin-packed version? To do this, we obviously opt for all kinds of seasonal fruits and vegetables, which we incorporate raw and cut into pieces for maximum freshness. Tomato, cucumber, nectarines or red onion, so many raw vegetables that embellish our plate, and add vitamins to the fibers already present in large quantities in the couscous semolina.

How to make summer couscous?

Start by cooking the couscous in a couscous maker, or simply in a bowl covered with boiling water, according to the instructions on the packet. Then, simply cut up the chosen fruits and vegetables, before arranging them nicely on the semolina, or mixing them directly into it. On the menu: peppers, peaches, cherries, corn, zucchini or avocado; all are perfect thanks to the light taste of couscous. You can also add cheese to the preparation, such as feta, mozzarella, goat’s cheese or halloumi. Basil, coriander and mint subtly add a flavour to your salad in no time. And for the final touch, generously season it all with a sauce of your choice. Homemade vinaigrette, lemon juice, olive oil, mayonnaise, honey or mustard… the combinations are endless, as proven by these 10 summer couscous recipes.