Insalata di couscous

I made another quick summery salad but this time the main ingredient is couscous. I love couscous... but I prefer to steam it instead of boiling it because it absorbes too much water otherwise and becomes very heavy.

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COUSCOUS SALAD
(for 3 people)
Ingredients: 250 g couscous, 3 big tomatoes, Feta cheese, fresh basil, extra-virgin olive oil, salt, back & green pepper.

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Clean and cut tomatoes in small pieces. Put them in a bawl with extra-virgin olive oil, chopped fresh basil, salt and pepper. Stir well and keep in fridge for 2 hours. Steam the coucous and then mix it with the tomatoes mixture and some Feta cheese in small pieces.

Info&Research: COUSCOUS.

Couscous is often referred to as Moroccan, but this is incorrect. It is equally a dish of Algeria, Tunisia and Libya, people of all countries may claim to be the home of couscous.The term comes from Berber languages, where it is called seksou. It consists of small grains, the main ingredient of which is semolina.Couscous is made in the homes, often with many women gathered together, producing large stocks of couscous.It is made from 2 parts of semolina, 1 part of flour, salt and water. Some handfuls of semolina are put on a plate or on the ground, after which it is moistened with saltwater. What results is molded in the hand, as flour is added. Gradually small "grains" of couscous are separated.After performing this process until the right size of the "grains" is achieved, a bit of oil is added. Then the couscous is ready to be used in dishes. Modern facilities have allowed storage of couscous for periods of several weeks.The dishes made with couscous usually have some meat and plenty of vegetables. In Tunisia harissa is added to the couscous, making it hot, and red in color.