Can you stay light without losing taste? Of course you can! With today’s recipe, we want to fulfill this request. The recipe for a light pie with pea couscous and stewed Savoy cabbage is by our Sara Bonaccorsi, food blogger of Giallo Zafferano!


Ingredients for the couscous:

  • 200 g pea couscous
  • 200 ml water
  • 1 teaspoon fine salt
  • 1 teaspoon olive oil


  • 1 small savoy cabbage
  • 1 tablespoon evo oil
  • 1 shallot
  • Salt to taste
  • 30 ml tomato puree
  • 100 ml water
  • Breadcrumbs to taste
  • 1 egg white


Rehydrate the couscous: in a large, shallow pan bring the water and fine salt to the boil. Remove from the heat, add the pea couscous, cover with a lid and let it rest for 5 minutes.

Finely slice the savoy cabbage. Slice the shallot and lightly fry it in the oil, add the Savoy cabbage and cook it on a high flame for a few minutes. Season with salt.

Add the water and the tomato puree and stew for about 10 minutes with the lid on.

Pour the couscous, savoy cabbage and 1 egg white into a bowl and mix well.

Pour the mixture into an oven dish, level and compact it; sprinkle with breadcrumbs and bake in the oven at 200 degrees for 10 minutes. Serve hot.



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