First Course

Spring couscous

  • 20 min
  • 4 people
  • Easy
Recipe by



  • Uncooked couscous
  • EVOO
  • Courgette
  • salt
  • Yellow, red and green capsicum
  • Diced cooked ham


Pour the uncooked couscous into a large serving platter. Boil a pot of water with a spoonful of EVOO. Remove from the heat source and, with a ladle, pour the water bit by bit over the couscous, letting a few minutes pass from one ladle full and the next. This ensures the couscous fluffs up properly, absorbing all the water until it's the desired consistency. With a fork, fluff the couscous, making sure no clumps or large pieces remain. Finely dice the vegetables. Once the couscous has cooled, add the vegetables, the cooked ham cubes and dress with oil and salt. For a unique touch, and to carry the couscous in a picnic basket or rucksack, we recommend serving it in small jam jars.

Buon appetito ;-)

This recipe is made with

Prosciutto Cotto Citterio Cubetti Baked Ham
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