- Vegetarian
- EASY
- 30 min
Vegetarian Couscous with Nonno Nanni Stracchino with Yogurt
100 g couscous
black olives
carrots
courgettes
corn
Nonno Nanni Stracchino with Yogurt
A fresh, soft cheese with a unique flavour
Method
Wash the carrots and courgettes, peel the carrots.
Dice the carrots and courgettes and cook in a frying pan with a little oil for about 10 minutes, making sure they are still crunchy.
Heat water for the couscous and cook according to the package directions. Usually the couscous soaks in double the volume of water and a drizzle of oil for 5 minutes.
The couscous grains will absorb all the water and be ready to be dressed.
Add the cooked vegetables, corn, olives and stracchino with yogurt to the couscous, refrigerate for about 1 hour before serving this vegetarian couscous salad!
Stracchino
with probiotic yogurt culture
Recipe devised by food blogger
Valeria Fragnelli
Dolce e Salato DOP
A graduate in mathematics and lover of NATURAL, ORGANIC, ZERO-KILOMETRE AND DOC PRODUCTS who is trying to transform her passion into work.
