Time: 40 minuti
Difficulty: Facile

Ideal for a light and fast meal, fresh and practical to combine with other endless ingredients for seasoning: couscous! Let’s know better:
Features:
Gluten-free and rich in iron, corn couscous is a versatile cereal, rich in phosphorus, iron and fiber, with antioxidant properties, fights and counteracts the action of free radicals, has a high concentration of minerals and vitamins and a great energy value.
historical background: it is a typical food of North Africa and western Sicily, consisting of agglomerates or grains of semolina cooked by steam. Traditionally the couscous was prepared with durum wheat semolina, that grainy flour that can be produced with a coarse grinding using primitive millstones, but today with this name also refers to foods prepared with different cereals, like barley, millet, sorghum, rice or corn. 
Notes: Dish of ancient origins, prepared with a process that cooks partially steam maize flour and then follows drying. Color, aroma, taste and taste are perfectly reminiscent of those of the husked grain, or deprived of bran.

Ingredients for 8 people
250 g gluten-free corn cous
350 ml of water
2 ribs of celery
2 onions of tropea
100 g vesuvian cherry tomatoes
250 g shelled mussels
2 cloves of garlic
1 bunch of fresh parsley
1 small bunch of thyme
1/4 glass of white wine
Extra virgin olive oil
salt up

Proceeding 
Boil the water in a saucepan, meanwhile pour the couscous in a large bowl, adjust salt and pour the water to a boil, mix well and close the bowl with film and let stand for 10 minutes.
Meanwhile take the celery ribs, wash and slice very thin, then put in a bowl.
Remove the stalk from the cherry tomatoes, divide initially in two and then create 6 segments, set aside together with celery.
Clean the onion and wash it, divide it in two and cut into thin strips. Place in a bowl and season with oil, a pinch of salt and a pinch of chopped parsley.
Clean the garlic and remove the soul, chop finely, put in a pan with two tablespoons of oil, let brown a few moments, add the mussels immediately and mix with a spoon for a few minutes over a high heat, pour in white wine, Allow to evaporate and sprinkle with parsley.
At this point resume the couscous and mix with a fork continuously so that you can shell all the beans well, when everything is cold, add the drained mussels and mix well, add a little oil and put in the fridge to rest for 5 minutes.
Pour the couscous into the salad bowl and serve.