Paint your Valentine’s Day table red! Looking for something special for a super romantic dinner? With our red beetroot couscous you can make a heart of beetroot couscous with cod and fennel! The recipe is by our food blogger Le Mille e una Bontà di Franci, food blogger of Giallo Zafferano!
INGREDIENTS FOR 2 PEOPLE:
- 150 g of beetroot couscous
- 200 g of cod fillets
- 2 fennel
- 300 ml water
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Balsamic vinegar glaze to taste
Pour the beetroot couscous into a bowl and add the hot water to rehydrate it. Let it rest for 5 minutes. In the meantime, cook the cod fillets in a pan for 10 minutes with oil, salt and pepper.
Once the couscous has rested, fluff it up with a fork. Season with salt, pepper and extra virgin olive oil.
At this point add the cod, broken up by hand, taking care to keep a few fillets to one side for the final decoration. Thinly slice the fennel and place it at the base of the plate.
Now place a heart-shaped ramekin in the centre and fill with the beetroot and cod couscous. Level the surface well and decorate with a few fish fillets set aside earlier and some fennel julienne. Finish with a balsamic vinegar glaze. Serve the beetroot couscous heart with cod and fennel on the table.