Panzanella with Couscous
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
1
Description
Recipe by John Smith, chef at The American Bistro.
Ingredients
- Mixed tomatoes of different colors - 3.5 oz
- Cucumbers - 1.8 oz
- Spanish onions - 0.4 oz
- Basil - 0.2 oz
- Iceberg Lettuce - 2 pieces
- Couscous - 2.1 oz
- Raspberry leaves - 0 fl oz
- Salt - to taste
Step by Step guide
Step 1
Prepare the couscous. Dissolve a pinch of salt in 70 ml of hot water, then gradually add the couscous while breaking up any clumps. Cover the pot with a lid and let it sit for 10 minutes to allow the couscous to steam and absorb the water. After that, let the couscous cool.
Step 2
Dice the tomatoes and cucumbers into 5 mm cubes.
Step 3
Slice the radishes into thin rounds.
Step 4
Tear the basil by hand.
Step 5
Combine the chopped vegetables and basil with the couscous, and dress with raspberry vinegar.
Step 6
Arrange the salad on iceberg lettuce or endive leaves and serve.
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