Cous cous with vegetables and sesame sauce
11 recipes
Cous cous salad, mussels and chickpeas
ingredients
servings
4
Couscous
300 grams
Datterino tomatoes
15 unit
Onions
1/2 half
Lemon juice
1 coffee cup
Parsley
1 sprig
Mussels
800 grams
Chickpeas
100 grams
starters from Italy
Cous cous salad, mussels and chickpeas
Cous cous salad, mussels and chickpeas
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This salad is excellent to be enjoyed either hot or cold and can be unottima proposal for a starter or in a cocktail buffet. The particularity of the cooking for the cous cous gives a stronger flavor to the plate: in fact, instead of using boiling water to cook the cous cous will use the cooking liquid from the mussels.
preparation
step 1
Boil the beans in salted water after being soaked for a whole night: drain and keep aside.
step 2
Clean the mussels and put them in a large pot with a little oil, tomatoes and onion cut into chunks: let open flame mussels high with lid.
step 3
Once the mussels have opened shell them (keep some for limpiattamento), preserved tomatoes and onion flavor for the next preparation.
step 4
In a pan, put the cous cous, a little oil and a pinch of salt, then pour over 150 ml of hot cooking liquid from the mussels well:
step 5
Let the couscous to swell for 5 minutes, then sgranatelo well with a fork, toss with the beans, mussels and vegetables. Season with salt, pepper, lemon juice, olive oil and chopped parsley.
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