Couscous with Casademont Fuet Extra

15 min
4 people
Easy
Entrante

Ingredients

· Casademont Fuet Extra

· Pearl couscous

· Red peppers

· Carrots

· Courgettes

· Spring onion

· Seedless sultanas

· Chopped walnuts

· Parsley

Preparation

Cook the couscous according to the instructions on the packet. Wash and chop the vegetables and cook in a large frying pan with a pinch of salt. When they are “al dente”, add the couscous, sultanas and walnuts and cook for one minute to allow the flavours to blend. Chop the Casademont Fuet Extra.

Assembly

Placed a ring or circular cookie cutter in the centre of the plate, pile in the vegetables and couscous and sprinkle over some of the chopped Casademont Fuet Extra. Carefully remove the mould and garnish with a few parsley leaves.

Tip

Rub a little oil on the cookie cutter beforehand to make it easier to remove.

Más recientes

Mini pasties filled with Casademont fuet and caramelised onions

Gluten-free lentil burgers with Casademont boiled ham

Poached eggs and Casademont Fuet with Cabrales