Ingredients for 2 people
160g whole wheat couscous (medium grain)
4 courgettes
3 carrots
100g grated parmesan
EVO oil
salt&pepper to tast
Preparation
dice equally courgettes and carrots and cook in a pan with EVO oil, salt and pepper until tender but still crunchy.
Prep the couscous - boil water (double the couscous amount), pour over the couscous in a bowl and let it rest for approx 5 min or until the water has been fully absorbed.
The add it to the vegetable mix and season to taste.
Heat a clean non-sticky pan and once very hot, sprinkle half quantity of the grated parmesan to cover the surface. Let it melt until slightly golden on the borders, then use a spatula to gentle remove the parmesan disk. let it cool down and dry for a crispy crunchy touch.
Plate the couscous with vegetable forming a round disk, approx. the same diameter as the parmesan one, add the parmesan disk on top and serve with a sprinkle of freshly grounded black pepper.
