Drive away potatoes and onions
first courses from Italy - Lombardia
COUS COUS TO THE MINT AND LEMON
COUS COUS TO THE MINT AND LEMON
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
I tasted this recipe for the first time about 10 years ago, in an ARCI circle in town. I fell in love with it and decided to repeat it. Great as a prime dish or an appetizer snack.
preparation
step 1
Preparation of cous cous: pour 150 gr in about 180 ml of hot water and cover all with a lid and let it rest. After about 5 minutes, begin to grab it with the fork to separate the balls.
step 2
In a saucepan pour two tablespoons of Evo oil and skip the cous cous for about 2/3 minutes to dry it slightly.
step 3
In a saucepan cut the black onion and black olives. Convey them with egg oil, salt, mint and fresh parsley cut into the knife.
step 4
In another casserole transfer the cous cous and spice it with evo oil and lemon juice. Let it rest for about 10 minutes.
step 5
After the right time, join the two casserole compounds by mixing them with other evo oil. Serve with a whole black olive and other fresh mint leaves.