Corso pratico per prepararsi all’estate – Cous cous in insalata con verdure arrostite e ricotta salata

Io non voglio prepararmi all’estate, io voglio prepararmi alle vacanze.

Con questa affermazione potrei anche concludere il post, visto che racchiude appieno il sentire più profondo del periodo.

Vorrei cacciare quattro stracci in una borsa, puntare alla cieca una destinazione su una cartina geografica e dirigermi all’auto-camper-bus-treno-bicicletta-aereo più vicino e partire per il gusto di partire, di dimenticare orologio, telefono e pc, di perdermi in un altro luogo e di scordare la differenza fra il giorno e la notte.

Vorrei addormentarmi con il rumore del mare e “il cielo stellato sopra di me” (la ragion pratica la lascio a Kant), vorrei svegliarmi senza sapere che ora sia e senza ricordare dove mi trovo, ma lontano dal qui ed ora.

Ma, non potendo preparare una valigia e scomparire, mi prendo l’unica rivincita possibile: preparare una terrina gigante di cous cous ai 4 cereali (quello di Nuova Terra) in insalata con verdure estive arrostite in forno al profumo di timo e ricotta salata.

Quella stessa terrina che vorrei tanto trasformare in un contenitore ermetico da caricare in macchina insieme alle valigie.. che, si sa, viaggiando viene fame.

Cous cous in insalata con verdure arrostite collage

Cous cous in insalata con verdure arrostite e ricotta salata

Di Pubblicata:

  • Resa: 4 Persone servite
  • Preparazione: 10 minuti
  • Cottura: 30 minuti
  • Pronta In: 1 ora 40 minuti



  1. Per prima cosa preparate le verdure arrostite. Pre-riscaldate il forno a 200°C ventilato.
  2. Lavate e mondate tutte le verdure, quindi tagliate le zucchine e le melanzane a dadini, i peperoni a pezzetti, i pomodorini a metà e la cipolla a fettine sottili.
  3. Coprite la placca del forno di carta da forno, versate le verdure tagliate, unite gli spicchi d'aglio interi e leggermente schiacciati, olio extra-vergine di oliva, sale e timo fresco, mescolate con le mani, quindi distribuite in uno strato uniforme e cuocete in forno già caldo per circa 30 minuti o finché le verdure non saranno tenere (ma ancora un po' al dente). Mescolate un paio di volte durante la cottura.
  4. Sfornate le verdure e lasciatele intiepidire. Nel mentre, tagliate a cubetti la ricotta salata.
  5. Quando le verdure saranno tiepide, preparate il cous cous. Sistemate la semola in una terrina sufficientemente grande (dovrà poi ospitare anche le verdure e il formaggio), quindi portate a bollore 250 ml d'acqua salata a cui avrete aggiunto un filo di olio extra-vergine.
  6. Quando l'acqua bolle, versatela sulla semola, mescolate, quindi coprite con un coperchio e lasciate riposare 5-7 minuti. Scoprite, sgranate la semola con una forchetta, quindi aggiungete le verdure ormai tiepide e i cubetti di ricotta salata.
  7. Mescolate con cura, quindi assaggiate e regolate di sale ed olio extra-vergine. Aggiungete altro timo fresco. Se gradito, aggiungete del succo di limone e mescolate nuovamente.
  8. Coprite e lasciate riposare in frigorifero per qualche ora (meglio una notte) ad insaporirsi. Tirare fuori dal frigo mezz'ora prima del consumo.


Cous cous in insalata con verdure arrostite finale

101 pensieri su “Corso pratico per prepararsi all’estate – Cous cous in insalata con verdure arrostite e ricotta salata

    1. Grazie Mapi!! Un grande classico, l’insalata di cous cous, per l’estate.. qualche tocco “originale” qui e là, e il gioco è fatto!

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