Wash and dry cucumber and tomatoes thoroughly. Cut the cucumber into small cubes and do the same with the tomatoes, removing their vegetation water. Chop the onion.
Put all the vegetables in a bowl and season them with 4 tablespoons of extra-virgin olive oil, two tablespoons of white wine vinegar and a generous pinch of salt. Mix and add the chopped mint and basil. Set aside.
Place the couscous in a bowl, add two tablespoons of extra-virgin olive oil and stir. Pour over about 280 ml of boiling salted water and let it rise for 5 minutes. Crumble the couscous using the prongs of a fork and add it to the bowl with the seasoned vegetables.
Add the strong Provolone Valpadana PDO grated in large-size scales, mix everything together and serve.
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