BEETROOT COUSCOUS WITH CHICKPEAS, WALNUTS, AND PRIMO SALE
Ingredients
- 350 g of beet couscous
- 350 g of hot water
- 250 g of Primo Sale or feta
- 200 g of cooked chickpeas
- 80 g of walnuts
- as many arugula leaves as needed
- 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.
Cut the primosale cheese into cubes; cut the arugula as well
Boil the chickpeas or use pre-cooked chickpeas
Add the pasta, chickpeas, arugula, and chopped walnuts, then add a pinch of salt, a drizzle of extra-virgin olive oil, and toss to combine.
Add the fluffed couscous and continue stirring
Place in the refrigerator for about an hour or until ready to serve
