Sicilian couscous salad


– 300 g pre-cooked couscous
– 450g water
– 100 g Capers in “La Nicchia Pantelleria” extra virgin olive oil
– to taste Oregano “The Niche Pantelleria”
– 250 g Primo Sale cheese
– 2 carrots
– 2 boiled eggs
– 10 cherry tomatoes
– to taste fine salt
– to taste black pepper
– 1 organic lemon
– to taste extra virgin olive oil

The first thing to do is prepare the couscous and let it cool. Put the pre-cooked couscous in a non-stick pan and toast it until it is golden brown. At this point add the hot, but not boiling, water, stir and cover with a lid. Leave to rest for 10 minutes with the lid on. Then remove it and let it cool completely.

Now prepare all the ingredients to dress your couscous salad with the scent of Sicily.

Start by peeling the carrots and cutting them into cubes. Then wash the tomatoes and cut them into small pieces.

Then the Primo sale cheese and the hard-boiled eggs.

At this point, add the diced carrots, cherry tomatoes, hard-boiled eggs, Primo Sale cheese and 100 g of capers in “La Nicchia Pantelleria” extra virgin olive oil to the cold couscous.

Season with salt and pepper, and season with a generous sprinkling of “La Nicchia Pantelleria” oregano, lemon zest and a couple of drizzles of extra virgin olive oil.

Mix well until everything is well blended.

Refrigerate for a couple of hours so that all the flavors and aromas blend together.

Now your Sicilian couscous salad is ready to be enjoyed.

- Charmen -


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