Do you want to prepare a complete Valentine’s Day menu? Start by surprising your sweetheart with red beetroot couscous. Try the mini cheesecakes with rocket and salmon made with beetroot couscous. The recipe is by our food blogger Antonella Falce.
DISCOVER THE BEETROOT COUSCOUS
- 100 ml di acqua
- 100 g di cous cous Martino alla barbabietola
- 3 cucchiai di senape
- buccia d’arancia
- 200 g formaaggio spalmabile
- 50 g di rucola
- 50 g di salmone affumicato
- sale q.b.
Pour the water into the saucepan and bring it to a boil. Turn off the flame, add the couscous and let it rehydrate for 5 minutes covered with a cloth. Grind the couscous, add orange peel and mustard.
Mix the mixture and pour into a foil-lined baking dish, leveling with a spoon. Chop up the rocket, add to the spreadable cheese, pour the mixture over the base and leave to rest for a couple of hours in the refrigerator.
Once this time has elapsed, cut the cheesecake into squares and decorate it with salmon rosettes.
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