- 250 g clean snow peas
- 150 g couscous
- 15 red and yellow cherry tomatoes
- half red onion
- extra virgin olive oil
For the recipe of couscous with snow peas and cherry tomatoes, heat 150 of water (a small glass) and add it to the couscous with 2 tablespoons of oil; let stand for 5 minutes, then shell the couscous with a fork and season it with oil and salt. For the sauce, peel the onion, cut it into slices and cook it for 5 minutes in a pan with a drizzle of oil and 2 tablespoons of water.
Cook the jackdaws in salted boiling water for 5-6 minutes, cool them in ice water, cut them into lozenges and season them in a pan with a drizzle of oil and a pinch of salt for 2 minutes. Wash the tomatoes and cut them in half.
Add to the couscous the onion, the snow peas and the cherry tomatoes (to taste, add half a teaspoon of lemon grass powder), grated lemon rind, the juice of half a lemon, a sprig of chopped mint leaves and parsley, seasoned with oil, salt and pepper, mix well and bring to the table.
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