Panzanella with couscous

Name: Panzanella with couscous
Total time: 20 min
Yield: 1
Ingredients: Pink tomatoes 100 g; Cucumbers 50 g; Red onion 10 g; Basil 5 g; Iceberg lettuce 2 piece; Couscous 60 g; Raspberry vinegar 4 ml; Salt 0 to taste

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

Panzanella with couscous

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