Couscous veg mint recipe with first salt – Italian Cuisine

Couscous veg mint recipe with first salt

  • 320 g precooked couscous
  • 200 g shelled peas
  • 150 g new zucchini
  • 125 g salt cheese
  • 1 pc carrot
  • 12 pcs multicolored cherry tomatoes
  • 10 pcs mint leaves
  • 2 pcs gherkins
  • lemon
  • salt
  • extra virgin olive oil

For the recipe of veg mint couscous with first salt, bring a pot of salted water to the boil. Peel the carrot and cut it into strips with a potato peeler; slice the zucchini. Pour the couscous in a glass or steel bowl, pour over 320 g of salted boiling water, keeping what is left. Seal with foil and leave to "cook" out of the fire for 5 minutes. Boil the carrots in the remaining water for a few seconds; drain with the slotted spoon and, in the same water, cook the courgettes and peas for
a couple of minutes. Blend the mint leaves with the juice of half a lemon, 50 g of oil and a pinch of salt to obtain a fragrant green sauce. Mix the couscous with the mint sauce and the vegetables; distribute it on the plates and add the halved cherry tomatoes, the sliced ​​gherkins and the first crumbled salt. Complete to taste with freshly ground pepper.

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