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Panzanella with couscous

1 serving

20 minutes

Recipe from Christian Lorenzini, chef of the Christian restaurant.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
101.9
kcal
3.6g
grams
0.4g
grams
19.9g
grams
Ingredients
1serving
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:
    1. Couscous: 60 g
    2. Salt:  to taste

  • 2

    Cut tomatoes and cucumbers into 5 mm cubes.

    Required ingredients:
    1. Pink tomatoes: 100 g
    2. Cucumbers: 50 g

  • 3

    Slice the radish into thin rounds.

  • 4

    Tear the basil by hand.

    Required ingredients:
    1. Basil: 5 g

  • 5

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

    Required ingredients:
    1. Pink tomatoes: 100 g
    2. Cucumbers: 50 g
    3. Basil: 5 g
    4. Couscous: 60 g
    5. Raspberry vinegar: 4 ml

  • 6

    Place the salad on iceberg or chicory leaves and serve.

    Required ingredients:
    1. Iceberg lettuce: 2 pieces

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