Couscous is a must-have food on our summer tables.

Versatile and quick to prepare, it is excellent on its own and tasty when enriched with a variety of condiments.

Today, inspired by a classic Sicilian dish, we are going to combine it with a delicious sweet and sour courgette sauce, making a dish that is good warm, but excellent especially at room temperature or after resting for a few hours.

The couscous with sweet and sour courgettes is a recipe by Fernanda Nicotra, food blogger at Giallo Zafferano, a perfect dish if prepared in advance and great for taking to the seaside.

Are you ready? Let’s run to the kitchen and you’ll see how good it is!


  • 2 medium-sized courgettes;
  • 1 red onion;
  • 2 celery stalks;
  • Salt to taste;
  • Extra virgin olive oil to taste;
  • 30g white wine vinegar or apple vinegar;
  • 1 tablespoon sugar;
  • 20g pine nuts;
  • 30g sultanas;
  • 200g boiling water;
  • 200g of couscous;
  • Salt to taste for the couscous;
  • Extra virgin olive oil to taste for the couscous;
  • Sunflower seed oil.


Wash the courgettes, remove the ends and cut them into cubes. Collect them in a bowl, sprinkle with a handful of salt, stir and let stand for 15 minutes, so that they discharge their vegetation water.


After this time, crush them and pat them dry with a cloth. Dip them in plenty of sunflower oil and cook them until they are golden brown. Remove them with a skimmer and place them on absorbent paper to remove excess oil.

Cut the onion and celery ribs into very small pieces, brown everything with a little oil, let it wilt and add the pine nuts, sultanas and fried courgette. Deglaze with vinegar, add sugar and let it evaporate, add salt and turn off.

Pour the boiling water, salt and a little oil into a bowl, add the couscous, mix, cover and leave to stand for 10-15 minutes.

Break up the couscous with a fork, add the seasoning, garnish with basil and serve, but if you want your dish to be even better, let it rest for a few hours and it will become exceptional!




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