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cous cous freddo con verdure e menta

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16 June 2017

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Mediterrean cous cous salad (vegan recipe)

by Kristel Cescotto

Changing means reprogram your thoughts. The way you approach situations. Go to bed repeating yourself in the night tranquility:

I’m sorry, I forgive you, thank you, I love you.

Ask yourself what you want, but what you really want. No matter what you think you must do, what you impose yourself to want, what you thought you wanted, what you would want. The only important thing is what you reallt want. And act on every single day, alway a little closer to what you want to see on your horizon. And while you’re doing it, never forget to smile.


Changing is decide to do for Him instead of for yourself.


Because in the end the recipe of this cous cous was born precisely from this. For my beloved one. Luca doesn’t love so much the baked vegetables. So I solved my trouble by calling my friend Giulia P.. She’s a fantastic grandma that makes an equally fantastic cous cous salad. This is not her recipe because I found that Giulia’s grandmother spends hours and hours handle cous cous with lemon until every grain is nearly baked –  and it is not for me. But she inspired me. And so, this vegan recipe came out.
When you are inspired by the patience of a grandmother and the love for a person, can only happens great things. Great big things like the vegan recipe of this mediterrean cous cous salad.

 

Mediterrean cous cous salad – the vegan recipe

INGREDIENTS (serves 4)

200 grams of cous cous

1 small yellow pepper

1 small red pepper

An half of a Tropea red onion

2 small zucchini

2 carrots

250 grams of cherry tomatoes

Fresh ginger q.b.

The zest of a Lemon

Fresh mint to taste

Your favorite aromatic herbs (I used basil, thyme, lemon thyme, tarragon, marjoram)

Extra virgin olive oil q.s.

Salt ​​q.s.

 

While you’re tasting listen: Changes, David Bowie

cous cous freddo con verdure e menta

 

PROCESS

  1. As a first step make the salsa to season the cous cous salad. With a blender, reduce the cherry tomatoes in puree; add the juice of half a lemon, the fresh herbs and the extra virgin olive oil (a couple of tablespoons)  to tomatoes and then blend incorporating more air as possible with vertical movements.
  2. Now is the time of  the vegetables, wash and cut. In a mixer, mince peppers, zucchini and the onion coarsely. Sautè in a non-stick frying pan with a drizzle of oil, just for few minutes. Salt and pour it into a large platter (big enough to allow you to serve the cous cous salad). Mince also the carrots and just a bit of ginger, so add to the other vegetables with a pinch of salt.
  3. Cook the cous cous, I do it in this way:  “grease” the cous cous with olive oil working fine with your hands to wrap each single grain inside a bowl, pour 200 gr of salty boiling water (1: 1) on the grains and let it swell for a few minutes.
  4. With a fork – or with your fingers – stir the cooked cous cous and add it to the vegetables bowl. Add the tomato sauce, the minced mint and a drizzle of olive oil. Mix well and let it rest for one hour : all the flavors will be mixed to perfection. This cous cous salad is a pleasure both warm and cold. I tell you a secret: the next day is even better.

cous cous freddo con verdure e menta

cous cous freddo con verdure e menta

Ph. Sara Cartelli
© The Eat Culture

Photos: Sara Cartelli

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Author

Kristel Cescotto

Omnia vincit amor

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Kristel Cescotto

Bio:

Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.

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