BEETROOT COUSCOUS WITH SALMON AND ZUCCHINI
Ingredients
- 350 g of beet couscous
- 350 g of hot water
- 200 g of salmon in oil
- 200 g of zucchini
- a few sprigs of chives
- a few mint leaves
- extra virgin olive oil to taste
- fine salt to taste
Watch the video recipe by Anna Creations in the Kitchen
Preparation
Pour cous cous into a bowl, add a pinch of salt, hot water, stir, cover, and let rehydrate for 10 minutes. After the resting time has elapsed, shell it with a fork.
Wash the zucchini and slice them into rounds, add some salt and a drizzle of oil, toss to coat, then spread them out on a baking sheet and bake in a preheated oven at 200 °C for about 20–25 minutes, then let them cool.
Drain the salmon from the oil
Pour the couscous into a bowl, add the salmon, zucchini, chives, and mint (all chopped into small pieces), drizzle with a little extra virgin olive oil, and toss to combine.
Refrigerate for about an hour or until ready to serve
