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TIMILÌA COUSCOUS SALAD WITH VEGETABLES AND MINT

Ingredients for 2 people:

  • 170g couscous
  • 320 ml water
  • 2 small green courgettes
  • 1 medium white onion
  • 15 almonds, lightly toasted
  • 1 bunch of mint
  • Organic sea salt to taste
  • Extra virgin olive oil to taste

Method

Put the couscous into a glass bowl, add 2 tablespoons of extra virgin olive oil and stir so that the couscous absorbs the oil. Heat the water with a pinch of salt and pour over the couscous, cover with a lid or cling film and leave aside for 10-15 minutes. Meanwhile, trim the vegetables and chop the onion and courgette into small cubes. It's important to cut everything to the same small size, so that the flavours are balanced. Sauté the diced vegetables in a frying pan over a high heat and add salt and chopped mint. Cook for about 5 minutes, then turn off the heat and allow to cool. Separate the grains of couscous with a fork, add the vegetables and garnish with more fresh chopped mint and the coarsely chopped almonds.

Recipe taken from the blog: www.lacucinadiriu.com

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