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COUS COUS TO THE MINT AND LEMON

ingredients

servings

2

Couscous

150 grams

Spring onions

1 unit

Fresh mint

10 leafs

Parsley

3 sprigs

Black olives

12 unit

Lemons

1 unit

Extra virgin olive oil

to taste

Pink salt

to taste

first courses from Italy - Lombardia

COUS COUS TO THE MINT AND LEMON

COUS COUS TO THE MINT AND LEMON

vegan with gluten

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

COUS COUS TO THE MINT AND LEMON

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.

COUS COUS TO THE MINT AND LEMON step 1

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.

COUS COUS TO THE MINT AND LEMON step 2

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.

COUS COUS TO THE MINT AND LEMON step 3

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.

COUS COUS TO THE MINT AND LEMON step 4

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.

COUS COUS TO THE MINT AND LEMON step 5

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.

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