St. Valentine’s recipe: hearts of cous cous with vegetables

7/8 spoons of cous-cous
2 little tomatoes
1/2 courgette
1/2 red pepper
Capers (in water)
1/2 red onion
Some leaf of basil
Extra-virgin olive oil
Mixed green salad (for decoration)
Balsamic Vinegar of Modena “dal 1891” Luxury



Distribute the cous-cous in a wide dish and cover it with salty hot water and a thread of oil.

Leave to inflate for 3 minutes then separate the grains of cous-cous with a fork, still adding 1 spoon of oil.

Wash the vegetables and cut them very small, mince the basil and unite all to cous-cous, also adding the capers.With a mold form the hearts of cous-cous in the center of every dish and distribute the green salad around.

Decorate with paprika and a thread of Balsamic Vinegar of Modena “dal 1891” Luxury.

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