Servings:
6
Prep time:
40
Cooking time:
30
INGREDIENTS
- - 300 g of couscous
- - 2 bell peppers, yellow
- - 2 bell peppers, red
- - 6 tomatoes
- - 2 zucchini
- - 100 g of black olives
- - 70 g of pine nuts
- - 1 lemon
- - 25 mint leaves
- - 1 bunch of basil
- - 600 ml of vegetable stock
- - Oil
- - salt
INSTRUCTIONS
- Place the washed and dried peppers in a baking dish, bake at 210 ° C for about 15 minutes, stirring often to make toast the skin evenly. In the meantime, peel the tomatoes, remove the seeds and cut into cubes; finely chop together the pine nuts and mint leaves, seasoning the mixture with a little oil; pitt olives and break them; a teaspoon of grated lemon rind; chopped basil leaves.
- Add 1-2 tablespoons of olive oil to the vegetable broth and bring to a boil in a large enough saucepan. Turn off the heat and immediately pour in the couscous, cover and let stand for 15 minutes. Cut the zucchini thinly lengthwise and grill in the oven for a few minutes. While you wait, peel and dice the peppers, then toss with basil, grated rind of lemon and a pinch of salt.
- Lightly oil8 a mold shaped like a donut. Lined the inside with the slices of grilled zucchini, selecting the largest and most uniform, and the chop remaining.
- Spread the couscous on a plate, crumble it with a fork and let cool. Then season it with tomatoes, pine nuts and chopped mint, chopped zucchini and olives, and finally add salt and mix well.
- Spread the evenly couscous in the ring mold, then press well and let rest for about ten minutes.
- Turn out the cake of couscous on a round plate. Distribute in the center of it the peppers cutted into small cubes, decorated with a few leaves of basil and mint and serve.
