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Spring brings us a fresh and colourful dish!
A bright couscous salad combining apples and courgettes, along with the scent of mint and an aromatic lemon vinaigrette.
Quick, fun and “green”, you can savour it cool or at ambient temperature.
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Couscous, Vegetables and Modì Apple
Main Courses | Green Recipe
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Ingredients for 4 persons
Couscous (precooked) | 160g (5.64 ounces)
Cored Modì apple | 1 + ½
Small courgettes | 2-3
Radishes | ½ a bunch (about 5-6 radishes)
Fresh mint | 1 bunch
Extra virgin olive oil, lemon juice, salt and pepper q.s.
Toasted almonds (optional)
Cored Modì apple | 1 + ½
Small courgettes | 2-3
Radishes | ½ a bunch (about 5-6 radishes)
Fresh mint | 1 bunch
Extra virgin olive oil, lemon juice, salt and pepper q.s.
Toasted almonds (optional)
Preparation
Wash and dice the courgettes. Cook them for 5 mins in salted boiling water adding a few drops of lemon juice. Drain them and set the cooking water aside for later use.
Prepare the couscous following the instructions on the packet, using the “recycled” water you used to cook the courgettes. Thinly slice the radishes and dice the apple. Finely chop the mint leaves. Mix the couscous with the courgettes, radishes and apple. Add the mint and season with the vinaigrette, obtained by mixing lemon juice, oil, salt and pepper (use one spoon of lemon juice for every 2 spoons of oil). Blend and serve. You can complete the couscous with flaked toasted almonds.
Green idea: as well as reusing the water used to cook the courgettes, you can make the dish even “greener” by turning the radish remains (the leaves) into a novelty “pesto”.
Mix the radish leaves in a blender, wash and drain a few walnuts and almonds and add some extra virgin olive oil, a pinch of salt and black pepper. Then use the pesto as a pasta sauce or to add to vegetable creams, adding a spicy “green” touch.
Prepare the couscous following the instructions on the packet, using the “recycled” water you used to cook the courgettes. Thinly slice the radishes and dice the apple. Finely chop the mint leaves. Mix the couscous with the courgettes, radishes and apple. Add the mint and season with the vinaigrette, obtained by mixing lemon juice, oil, salt and pepper (use one spoon of lemon juice for every 2 spoons of oil). Blend and serve. You can complete the couscous with flaked toasted almonds.
Green idea: as well as reusing the water used to cook the courgettes, you can make the dish even “greener” by turning the radish remains (the leaves) into a novelty “pesto”.
Mix the radish leaves in a blender, wash and drain a few walnuts and almonds and add some extra virgin olive oil, a pinch of salt and black pepper. Then use the pesto as a pasta sauce or to add to vegetable creams, adding a spicy “green” touch.
The Apple
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