Eggplant rolls with pesto and couscous
47 recipes
Cous Cous to the three peppers
ingredients
servings
4
Couscous
200 oz
Red peppers
2 unit
Tropea onion
1 unit
Iodized salt
to taste
Extra virgin olive oil
1 spoon
Vegetable broth
400 fl oz
Garlic
1 wedge
Poppy seeds
to taste
Basil
20 leafs
single courses from Italy - Lazio
Cous Cous to the three peppers
Cous Cous to the three peppers
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Ideal for a finger food, or served in a single dish, a simple and delicious dish made with only two ingredients: couscous and pepper.
preparation
step 1
Say the peppers, clean them by removing the torsol and the inner seeds and cut them in half. Wash well, then rub with a clean cloth.
step 2
Creaminess: (2 half of pepper 1 whole pepper) Say the onion of Tropea, cut it thin and stuff it into a spoonful of egg oil in a pan. Combine two of the half of the peppers (cut into pieces)
step 3
Let it burn for a few seconds on a lively fire, then add half of the hot vegetable broth, lower the flame, cover and bake for about 20 minutes.
step 4
When the peppers are ready (they will have to be soft), blend everything with a diving blender, forming a semi-liquid cream. Keep it warm.
step 5
Softness: (1/2 peperone) In the meantime, place one of the remaining peppers on a baking tray and cook in oven at 250 ° C for about 30 minutes.
step 6
When the peppers are well abrasive, extract them from the oven and cover them in such a way as to facilitate the splicing operation. Clean the peppers by removing the skin and cut the strips in the direction of the length.
step 7
Place in a plate, salt and oil with olive oil. Keep aside.
step 8
Crunchiness: (1/2 peperone) The remaining half of the peppers will use it to make the crunchy listars with which to decorate the finished dish.
step 9
Cut the latter half into strips in the direction of length.
step 10
In a pan to make a clove of garlic in a spoonful of olive oil, then remove the garlic and pour the peppers into a lively fire, stirring constantly.
step 11
Cook them for ten minutes so they remain crisp and consistent.
step 12
Place in a large bowl the couscous to the 4 pre-cooked cereals and cover with the remaining vegetable broth. Cover with a lid and wait 5 minutes: after spending this time, the couscous is ready.
step 13
Grab it carefully, dropping it in a tray and separating the grains with a fork. Combine the previously prepared pepper cream. Mix well
step 14
Grab it carefully, dropping it in a tray and separating the grains with a fork. Combine the previously prepared pepper cream. Mix well
step 15
Place a few tablespoons of roasted pepper in each oven, then finish with crunchy crunchy peppers in pan.
step 16
Decorate with fresh basil leaves and some poppy seed. Great hot and cold.
