We will enrich it with a light and tasty yogurt and lemon sauce and add some flax seeds, rich in antioxidants and beneficial properties!
The recipe is by our Fernanda Nicotra of Il caldo sapore del sud, foodblogger at Giallo Zafferano.
Are you ready? All we have to do is run to the kitchen!
- 200g wholemeal couscous;
- 200g boiling water;
- 1 cucumber;
- 1 red or yellow pepper;
- 4 tomatoes;
- 1 avocado;
- 60g rocket;
- 60g sweet corn;
- 1 lemon;
- 120g greek yogurt;
- linseed to taste;
- salt to taste;
- lemon juice.
Start with the couscous, put it in a bowl, add salt, oil and boiling water. Stir, cover and leave to rehydrate.
Turn to the vegetables. Wash the cucumber, peel it and slice it with a mandoline.
Wash the pepper, cut it in half, remove the seeds and filaments and slice it into thin strips.
Peel the avocado, remove the stone and slice.
Clean the tomatoes, remove their watery parts and seeds and cut them into cubes.
Rinse and drain the rocket.
In a bowl, mix the Greek yogurt with a pinch of salt, oil and lemon juice. Take the couscous, shell it with the help of a fork and start assembling the dishes, place the couscous in the centre of the plates and enrich them by surrounding them with the vegetables you have prepared.
Dress everything with the yogurt sauce, a drizzle of oil, a pinch of salt, some linseed and serve.
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