NERANO-STYLE COUSCOUS
Ingredients
- 350 g medium couscous
- 350 g of hot water
- 200 g of Provolone del Monaco or aged Provolone
- 200 g of zucchini
- a few basil leaves
- 1 clove of garlic
- ground black pepper to taste
- 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, a generous drizzle of oil, the torn basil, and the minced garlic; mix well, 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.
Cut the provolone into small pieces or grate it using a grater with large holes
Pour the couscous into a bowl, add the zucchini along with the oil used for cooking, the provolone, the chopped basil, and a little pepper, then stir.
Place in the refrigerator for about an hour or until ready to serve
