- 200 g organic cous cous;
- 300 ml lukewarm water;
- 200 g peas;
- 150 g of diced cooked ham;
- 150 g smoked provola cheese;
- 80 g Parmesan cheese;
- 30 g breadcrumbs;
- Salt and pepper to taste.
Pour the couscous into a bowl and moisten it with warm water. Let it stand for 10 minutes. In the meantime, cook the peas for about 10 minutes on medium heat.
As soon as they are ready, set them aside. Crush the couscous with a fork and season with salt, pepper and a drizzle of extra virgin olive oil.
Mix everything together very well, then add 50 grams of Parmesan cheese, the cooked peas and the diced cooked ham. Stir again and add the diced smoked provola.
Oil an ovenproof dish and pour the seasoned couscous into it. Level it well with the back of a spoon and sprinkle the surface with a mixture of breadcrumbs and Parmesan cheese.
Finish with a drizzle of extra virgin olive oil and bake in a static oven preheated to 200°C for 30 minutes. After this time, take out of the oven and serve the baked couscous au gratin.