- 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
- 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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