Did you know that you can make delicious summer recipes with beetroot couscous?
On those long summer days, an alternative to the traditional dinner when you have guests over is to prepare a homemade buffet with fresh, quality food that you have personally chosen. What’s more, with quick and easy recipes, you can enjoy much more time relaxing and taking it easy with your guests.
Our foodblogger Dalila Putignano has come up with a simple, colourful recipe perfect for an aperitif with friends: Couscous baskets with beetroot and mortadella mousse.
- 150g of beetroot couscous
- 150g of lukewarm water
- 1 egg
- 50g grated parmesan cheese
- 200g di mortadella
- 100g Philadelphia
- cherry tomatoes
- Basil leaves
In a bowl, pour the couscous and cover with lukewarm water. Let sit for 10 minutes until the couscous has absorbed all the water and then fluff it up with a fork.
Add one egg and the grated Parmesan cheese and mix.
Oil and flour the moulds. Pour a generous teaspoon of couscous into the moulds and press down the edges. Bake in the oven at 180°C for 10 to 15 minutes.
In the meantime, prepare the mousse by blending the diced mortadella and spreadable cheese in a hand blender. Transfer the mousse in a sac à poche and fill the couscous baskets, then decorate with cherry tomatoes and basil.
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