Here I am writing again on the blog. After a long post-lockdown pause (I believe I am not the only one who didn’t cook that much after those days when we were often cooking, baking, kneading…), I begin again with a light and easy recipe, that will keep you little time in the kitchen. I don’t know you, but I can’t stand warm weather anymore. I know that a Brazilian shouldn’t say that, but, as my psychologist says, I absorbed a lot the European culture and so one warm season is more than enough.
It is a different summer this year. For me for so many reasons, but also because having our children in smart working, we have had them at home for the longest period since school days. I’ve not been that much in the kitchen because of the hot weather, but I tried to prepare things they like. I tried some new recipes that I will be publishing the next days, as soon as I prepare them again to take photos.
This Greek couscous is very easy and quick to prepare. It can be a solution for a summer dinner, as it was for me when I found it on the Italian blog La Cucina Imperfetta.
- 1 glass of couscous
- 0.66 lbs cherry tomatoes
- basil leaves
- extra virgin olive oil
- 2/3 Tbsp pitted olives
- 0.22 lbs feta cheese
- Prepare couscous following the package instructions.
- Wash the tomatoes and cut them in halves. Put them into a bowl, add basil, and dress with salt and extra virgin olive oil.
- Add olives and mix them all.
- Add the mixture to couscous and add the feta you scrambled with your fingers.
- Serve at room temperature or from the fridge.
- Buon appetito!