· Casademont Fuet Extra
· Pearl couscous
· Red peppers
· Spring onion
· Seedless sultanas
· Chopped walnuts
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.
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.
Rub a little oil on the cookie cutter beforehand to make it easier to remove.