Coloured cous cous
Leonardo Pellacani
Menù Ingredients
120 g. Frozen peas
q.s. Fresh Mint
q.s. Salt
Serve 6
Add a table spoon of evoo to the couscous. Boil 360 g. of water and season with the curry and salt, than pour it over the cous cous and let it rehydrate.Blanch the peas in salted water and cool them in iced water. Drain the peppers and cut them into cubes. Mix all the ingredients with the couscous. Season with extra virgin olive oil and salt. Place in a serving dish and decorate with mint leaves.
