Drive away with green broad beans and ricotta
single courses from Italy
translated by Italian with
A nice alternative to the classic couscous, perfect for the summer. I accompanied it with all sweet vegetables to contrast the bitter taste of buckwheat.
Cook the buckwheat couscous in equal weight of hot water for 5 minutes, cover and leave to rest or otherwise follow the instructions on the package. Cut the carrot and courgette into cubes.
In a pan with a spoonful of oil, cook the peas and carrot for 5 minutes, then add the courgette, add salt and pepper to taste, add the oregano and cook for about ten minutes.
Shell the couscous with a fork and put it in a large bowl. Add the cooked vegetables and when it is slightly warm add the chopped cherry tomatoes. Season with oil, mint leaves and fresh basil.