Servings:
4
Prep time:
20
Cooking time:
5
INGREDIENTS
- - 400 g of green beans
- - 200 g of cherries
- - 200 g of couscous integral Probios
- - 100 g of black olives Il Nutrimento
- - 40 g flaked almonds
- - 1 bunch of basil
- - Extra virgin olive oil Il Nutrimento
- - Sea salt from Trapani's WWF Park
- - Coriander beans
- - turmeric
INSTRUCTIONS
- Trim the green beans and boil for 5 minutes in abundant salted water, leaving them crisp.
- Recover 250 ml of water from cooking the beans, mix a pinch of turmeric and pour boiling hot on the couscous in a bowl, stir quickly but thoroughly, cover and let stand for 10 minutes.
- Toast the almonds in a small saucepan over low heat and let cool. Meanwhile, chop the basil and stir in 3-4 tablespoons of olive oil. Then reduce both the cherries in the green beans into small pieces.
- Shell couscous with a fork, place it in a tray and mix with green beans, olive oil and chopped basil. Only in the last united cherries.
- Form the pies on each plate with the aid of a round mould with a diameter of 10 cm. Press well the couscous and finally decorate with toasted almonds and with other basil.
