Vegetable Salad with Couscous, Zucchini and Cherry Tomatoes

Servings: 4
Prep time: 30
Cooking time: 30
  • - 150 g of couscous
  • - 180 g of quartirolo
  • - 250 g of green beans
  • - 12 cherry tomatoes
  • - 2 tomatoes
  • - 2 zucchini
  • - 4 tablespoons of low-fat yogurt
  • - 2 tablespoons of sunflower seeds
  • - 1 tablespoon of mint
  • - 1 teaspoon chives
  • - 1 clove of garlic
  • - ½ teaspoon of lemon zest
  • - Oil
  • - salt
  1. Mince the garlic and sauté with a little oil, add the diced zucchini, salt and let cook for about ten minutes on medium heat. Trim the green beans and cook in steam for 10 minutes, leaving them crisp; Once cooled cut it into chunks.
  2. Prepare the couscous. Bring to a boil 300 ml of salt water, turn off, pour the couscous and let stand, covered, for 10 minutes. Then roll it out on a tray and crumble with a fork, season with zucchini, mint, lemon zest and a little oil.
  3. Cut the cheese into cubes. Peel the two red tomatoes and cut them into cubes. Dice the cheese. Toast for 3-5 minutes sunflower seeds.
  4. Mix the yogurt with the chives, a tablespoon of olive oil and a little salt. Cut the cherry tomatoes to the cap, empty them of the pulp and fill with this sauce.
  5. Stir beans, cheese, diced tomatoes and sunflower seeds, season with a little oil and spread the vegetable salad into 4 bowls. Peel the cucumber, divide it into thin slices, salt it and put it to drain in a colander. Then garnish the salad with slices of cucumber.
  6. Spread the couscous surrounded by cherry tomatoes stuffed in normal soup bowls (4 bowls or other). Serve immediately, adding the couscous (on plates or in bowls) the bowls with vegetable salad, inviting the guest to enjoy them together.