Ingredients (2 people)
- 150 g of cous cous
- 30 g of aged Pecorino Toscano PDO
- 150 ml of boiling water
- 1 tablespoon of pitted olives
- Your favourite pickled vegetables
- EVO oil
- Fresh mint to taste
- Lemon juice to taste
- Salt to taste
Put the boiling water into a large bowl, pour the cous cous, and cover with a lid so it cooks until doubling in volume.
Cut the largest pickles and the Pecorino Toscano PDO into cubes, then put all in a bowl with the lemon juice, a drizzle of EVO oil, a pinch of salt, and the finely chopped mint leaves.
Use this mixture for seasoning the cous cous and stir. Wait about 10 minutes for the cous cous to absorb some seasoning liquid, then put the bowl in the fridge. Serve the cous cous cold.
Read the recipe on the blog “Buone ricette per cattivi cuochi”