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Cruditè summer vegetable couscous

ingredients

servings

4

Couscous

250 oz

Cucumbers

300 oz

Red peppers

1 unit

Fresh caciotta

150 oz

Ham

100 oz

Black olives

10 unit

Extra virgin olive oil

to taste

White vinegar

2 spoons

Iodized salt

to taste

Chili pepper

to taste

Raisins

1 spoon

Dehydrated Goji berries

10 oz

Vegetable broth

to taste

single courses from Italy - Umbria

Cruditè summer vegetable couscous

Cruditè summer vegetable couscous

with meat with gluten with lactose source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cruditè summer vegetable couscous

Main course antioxidant

Cruditè summer vegetable couscous step 1

step 1

Prepare an emulsion with oil, vinegar, salt, pepper. Peel the vegetables and peppers centrioles.

Cruditè summer vegetable couscous step 2

step 2

Cut cucumbers and black olives into rounds, pepper pitched or cubes and put in a bowl with the emulsion prepared. Leave season

Cruditè summer vegetable couscous step 3

step 3

Dice the ham slice and if Caciotta or any cheese gradiment. Boil the broth and pour over couscous.

Cruditè summer vegetable couscous step 4

step 4

Assemble the ingredients adding cous cous to salad vegetables and finally cheese cubes, cooked ham and raisins

Cruditè summer vegetable couscous step 5

step 5

Serve garnished with goji berries as photos.

Cruditè summer vegetable couscous step 6

step 6

If you like the recipe, you can follow me on instagram lidiaunderscoresivolella. Put like and write me .... I will insert with pleasure the recipe with proceedings in OREEGANO blog.

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