Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Fresh and Healthy Couscous Salad
So healthy, fresh, light, and easy to make: couscous salad with organic tomatoes, cucumbers, fresh mozzarella cheese and your favorite olives Perfect for these hot summer days!
Ingredients: serving 4 people:
- 8 oz (225 gr) of Israeli pearl couscous (I used Trader Joe’s)
- 2 organic tomatoes
- 2 small (Persian) cucumbers, or one medium cucumber
- 8 oz (225 gr) of fresh mozzarella cheese
- 1/2 cup of pitted green olives (or your favorite)
- salt to taste
- oregano
- about 4 tablespoons of extra virgin olive oil
Preparation time: 20 minutes
Directions:
1. Bring about three cups (700 ml) of water to a boil. Add one tablespoon of olive oil, and salt to taste. Simmer the couscous for about 12 minutes. If you are using a different couscous than what I have, make sure to check the directions on the box on the best way to cook it.
2. Cut the tomatoes, cucumbers and mozzarella cheese in small cubes. Combine these ingredients in a large bowl. Season with salt and drizzle with about 3 tablespoons of olive oil.
3. Add the olives, sliced.
4. When the couscous is ready, drain and run under cold water to stop from overcooking.
5. Add to the bowl, mix well and sprinkle with oregano.
Serve immediately, at room temperature or refrigerate for up to a day.
Fresh and Healthy Couscous Salad
So healthy, fresh, light, and easy to make: couscous salad with organic tomatoes, cucumbers, fresh mozzarella cheese and your favorite olives Perfect for these hot summer days!
Servings:
0
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
serving 4 people:
8 oz (225 gr) of Israeli pearl couscous (I used Trader Joe’s)
2 organic tomatoes
2 small (Persian) cucumbers, or one medium cucumber
8 oz (225 gr) of fresh mozzarella cheese
1/2 cup of pitted green olives (or your favorite)
salt to taste
oregano
about 4 tablespoons of extra virgin olive oil
Instructions
Preparation time: 20 minutes
1. Bring about three cups (700 ml) of water to a boil. Add one tablespoon of olive oil, and salt to taste. Simmer the couscous for about 12 minutes. If you are using a different couscous than what I have, make sure to check the directions on the box on the best way to cook it.
2. Cut the tomatoes, cucumbers and mozzarella cheese in small cubes. Combine these ingredients in a large bowl. Season with salt and drizzle with about 3 tablespoons of olive oil.
3. Add the olives, sliced.
4. When the couscous is ready, drain and run under cold water to stop from overcooking.
5. Add to the bowl, mix well and sprinkle with oregano.
Serve immediately, at room temperature or refrigerate for up to a day.
Buon Appetito!
