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Add a photoRaciónes: 4
Ingredientes
- 160 ml warm water drop extra virgin olive oil
- 1 x salt and pepper
- 160 gm couscous
- 25 gm butter
- 1/2 x finely minced onion
- 1 sm red pepper finely diced
- 1 tsp fresh parsley finely minced
- 1 tsp fresh coriander finely minced
- 1 x tpsn fresh mint finely minced
Direcciones
- Bring the water oil salt and pepper to the boil in a saucepan.
- Remove from the heat.
- Add in the couscous to the warm liquid.
- Cover with a lid.
- Leave to swell for 510 min.
- Incorporate into the couscous the butter onion red pepper and herbs.
- Season to taste and sur briefly so which the butter melts.
- Line 4 x 10cm diameter galette moulds with clingfilm allowing it to overlap the edges.
- Fill them with the couscous press it down and flatten the top.
- Fold the remaining cling film over to cover.
- Hot in a warm steamer for about 34 min.
- We serve the couscous in the centre of the plate making sure which the shape is retained when we turn it out of the mould. We surround it with the lamb and cherry tomatoes and courgettes stuffed with a fine ratatouille.
- This is a more exotic but simpler and lighter alternative to Potato Galette. In the restaurant it is served with Saddle of Lamb with a Herb Crust.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 206 | |
| Calories from Fat 48 | 23% |
| Total Fat 5.47g | 7% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 43mg | 2% |
| Potassium 125mg | 4% |
| Total Carbs 33.31g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.17g | 1% |
| Protein 5.51g | 9% |
