Vi suggerisco un piatto estivo leggero e fresco che è ben adatto alle alte temperature di questo periodo...E' un semplice tabulè, soltanto che mi sono divertito a presentarlo in maniera diversa dal solito dando colore e gusto differente,ho fatto in un unica porzione tre differenti preparazioni: Il primo e un tabulè con pomodorini ciliegia, mais,cannella amalgamato con pesto leggero di basilico(colore verde),il secondo invece e di carote, provola affumicata,sedano, peperoni e rifinito con lo zafferano(colore yellow), but the third is made with carrot piccadilly tomatoes, roasted eggplant and black olive pesto (dark color). All is served with a spicy sauce of Tunisia (Arissa) .. this is a nice idea .. then sbizzarritevi as you like.
Procedure for the cous cous:
For convenience you can buy pre-cooked cous cous. That will definitely facilitate a lot, to the detriment of quality of the final If you decide to proceed with the system of pre-cooked, you must follow the directions of the box If you want to use the traditional technique. You have to be called "incocciatura" semolina: first you need to sprinkle on the flour, olive oil and salt, used to waterproof the flour. prepare a vegetable broth. Without this, gradually and slowly (being careful not too wet or you ruin) you begin to enter the stock (in the saffron stemperatelo with saffron), taking care to rub the flour with your hands every time the cloth, so that no lumps. Cover and let rest for a few ora.Trascorso this time, you can proceed with the cooking of the bran. What is steam. Then put in a pot with a bit of vegetable stock, left by the 'nock. At the end there lies a pot of couscous, which is nothing more than a colander in ceramic. Hence in the absence of this, you can use an ordinary colander with small holes. The cous cous and fill your going to do it over low heat for about 1 hour, making sure to stir occasionally. Eventually the girders in a large bowl and you put cinnamon, parsley, salt, is a bit 'stock. Is now ready to be served. With this technique, the flour can be used both for the fish to vegetables to meat and also for tabs.
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