Servings:
4
Prep time:
15
Cooking time:
10
INGREDIENTS
- - 250 g of pulses cous cous
- - 250g of cherry tomatoes
- - 150 g of peas
- - 2 zucchini
- - 2 red onions
- - 60 g of black olives
- - 3 tablespoons pine nuts
- - 1 lemon
- - 1 bunch cilantro
- - vegetable broth
- - extravirgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Measure the couscous with a measuring container and pour it into a very large bowl. Season with a pinch of salt and a little oil.
- Pour into a saucepan the broth of the same volume of the couscous and bring to a boil. Pour it still hot on the couscous, stir well and cover with a plastic wrap. Let rest for 5-6 minutes (but follow the times on the packaging if they were different) then fluff up with a fork and let cool completely.
- Cook the peas in lightly salted water for 10 minutes. Drain and cool them quickly under cold water.
- Cut into small discs the olives, the tomatoes into 4 or more segments, depending on the size, dice the zucchini (about half a centimeter wide). Finely chop the onions, then add all the cut vegetables and peas to the couscous.
- Chop the coriander finely and add to the salad, season with salt, pepper to taste, 4-5 tablespoons of olive oil and the lemon juice. Stir well and cook for 30 minutes, stirring occasionally.
- Toast the pine nuts in a frying pan until they become crisp and golden brown and add to the couscous just before serving.
