The cold couscous salad with vegetables is a light, Mediterranean-inspired preparation, very popular in summer and known for its fresh, citrusy flavor. The couscous semolina is mixed with tomato, cucumber and bell pepper in a lemon and olive oil vinaigrette, resulting in an aromatic, vegetable-forward and refreshing dish.
It is ideal as a starter or side dish, served well chilled, perfect for those looking for something refreshing and light, with acidic and herbal notes that work very well for family meals, buffets or casual outdoor gatherings. Its texture combines loose, granular couscous with crunchy vegetables (cucumber and bell pepper), juicy tomato and, if desired, fresh herbs such as parsley or cilantro that add a very fresh touch on the palate.

Preparation and process

It is made by hydrating the couscous with hot water or broth until the grains are tender and loose, then fluffing them with a fork to prevent clumping. Once cooled, it is mixed with diced tomato, cucumber and bell pepper, lemon juice, olive oil, salt and pepper, adjusting acidity and seasoning to taste.

After that, it is left to rest in the refrigerator so the flavors can meld and the vinaigrette can fully perfume the couscous and vegetables, resulting in a more flavorful and well-rounded salad when served.

Ingredients used

• Couscous (durum wheat semolina)
• Tomato
• Cucumber
• Bell pepper (red, green)
• Lemon juice
• Olive oil
• Salt
• Black pepper
• Fresh parsley

Serving and “reviving” suggestions

It is best served very cold, straight from the refrigerator or after a few minutes at room temperature, ideally in a wide serving dish to showcase the colors of the vegetables. Just before bringing it to the table, it is a good idea to toss it again and check the seasoning, adjusting with a bit more lemon juice, olive oil, salt or pepper if needed.

Storage

Best consumed within 1–2 days, kept refrigerated in an airtight container to maintain its freshness and prevent the couscous from drying out too much. When serving after resting, it is recommended to mix it well and, if it seems a bit dry, add a small extra splash of lemon juice or olive oil so it regains its juiciness and freshness.

Moroccan couscous is an iconic side dish from Maghreb cuisine, celebrated for its lightness and its unique ability to absorb flavors. Traditionally served with chicken or lamb stews, or with oven-roasted vegetarian dishes, it charms with its airy, granular texture and its delicate, slightly nutty flavor — making it both refined and versatile.

Prepared with time and care, this dish embodies one of the most delicate preparations of North African gastronomy. Each serving reflects the patience and precision required to achieve a perfect couscous — light, fluffy, and gently scented with spices.

Preparation and process

The durum wheat semolina is slowly hydrated and then steamed in several stages — a traditional method that takes about 40 to 60 minutes in total, including resting, moistening, and cooking. This attentive process ensures that every grain remains tender, supple, and perfectly separate.

During cooking, the couscous is delicately infused with mild spices (such as cumin, turmeric, and ras el hanout), a drizzle of olive oil, and a touch of butter, giving it a rich and aromatic depth. The final combination — tender chickpeas, sweet raisins, toasted almonds, and sautéed vegetables (zucchini, carrot, tomato) — creates a harmonious balance between sweetness and spice.

Ingredients

• Durum wheat semolina (couscous grain)
• Homemade, aromatic vegetable broth
• Extra virgin olive oil and fresh butter
• Moroccan spice blend: cumin, turmeric, ras el hanout
• Cooked chickpeas
• Raisins and toasted almonds
• Sautéed fresh vegetables: zucchini, carrot, tomato

All ingredients are carefully selected for their freshness and quality, ensuring an authentic and well-balanced result.

Serving and reheating instructions

To enjoy its full texture and aroma, reheat gently over steam, or in a pan with a spoonful of water or broth, stirring until the grains become light and fluffy again.
Avoid prolonged microwaving, which could dry or compact the couscous.

Storage

• Refrigerated: keep in an airtight container for 2–3 days.
• Frozen: up to 3 months, preferably in individual portions.
• To restore the ideal texture after freezing, reheat directly from frozen or once thawed, and fluff the grains with a fork before serving.

Traditional chickpea hummus is a cold cream of Middle Eastern origin, very smooth and creamy, prepared with crushed chickpeas, tahini and lemon, ideal as a dip for pita bread, vegetable crudités, toast or as a light accompaniment to Mediterranean-style dishes.

Ingredients: cooked chickpeas, tahini (sesame paste), lemon juice, garlic, olive oil, ground cumin, salt and, when serving, an extra drizzle of olive oil and a touch of paprika or chopped fresh parsley.

Traditional homemade chickpea hummus keeps in the refrigerator for 3 to 5 days in a tightly sealed container; it should be stirred before serving and good hygiene practices should always be maintained when handling it.

Tzatziki is a A very fresh and light Greek sauce, prepared with yogurt, cucumber and garlic, ideal as a dip, to accompany pita bread, grilled meats or Mediterranean-style salads.

Ingredients : Plain Greek yogurt, fresh grated cucumber, chopped garlic, lemon juice, chopped fresh dill, salt and black pepper, a drizzle of extra virgin olive oil.

Homemade tzatziki will keep in the refrigerator for 3 to 4 days if it is in a tightly sealed container and is always handled with clean utensils.

Beef kefta are elongated meatballs of Arabic origin, prepared with ground beef mixed with fresh herbs and aromatic spices, ideal for grilling, pan-frying or baking and serving in pita, with salad or with sauces such as yogurt or tzatziki.

Ingredients: ground beef, finely chopped onion, eggs, garlic, fresh parsley and cilantro, ground cumin, black pepper, a pinch of cinnamon, paprika, Arabic spice mix, salt, and a touch of olive oil and lemon juice.

Homemade beef kefta can be stored in the refrigerator for 2 to 3 days once cooked, well covered and always handled with clean utensils; if raw, it is best to consume it within 24 hours or freeze it to maintain its freshness and flavor.