Panzanella with couscous

1 serving

20 minutes

Recipe from Christian Lorenzini, chef of the Christian restaurant.

Energy value per serving

• Calories: 101.9
• Proteins: 3.6g
• Fats: 0.4g
• Carbohydrates: 19.9g

Ingredients

• Pink tomatoes: 100 g
• Cucumbers: 50 g
• Red onion: 10 g
• Basil: 5 g
• Iceberg lettuce: 2 pc
• Couscous: 60 g
• Raspberry vinegar: 4 ml
• Salt: to taste

Cooking steps

1. Prepare couscous. Dissolve a pinch of salt in hot water (70 ml), and gradually add the grain while breaking up clumps. Cover the pot with a lid and let it sit for 10 minutes to allow the grain to steam and absorb the water. After that, cool the couscous.

   Required ingredients:

   • Couscous: 60 g
   • Salt:  to taste

2. Cut tomatoes and cucumbers into 5 mm cubes.

   Required ingredients:

   • Pink tomatoes: 100 g
   • Cucumbers: 50 g

3. Slice the radish into thin rounds.

4. Tear the basil by hand.

   Required ingredients:

   • Basil: 5 g

5. Mix chopped vegetables and basil with couscous, and dress with raspberry vinegar.

   Required ingredients:

   • Pink tomatoes: 100 g
   • Cucumbers: 50 g
   • Basil: 5 g
   • Couscous: 60 g
   • Raspberry vinegar: 4 ml

6. Place the salad on iceberg or chicory leaves and serve.

   Required ingredients:

   • Iceberg lettuce: 2 pieces