Ingredients:
- Couscous (about 50g of raw cous cous for an appetizer individual portion)
- Basil pesto
- Pine nuts and basil leaves to decorate.
Procedure:
- Prepare couscous as per instructions on packet. Once ready, mix it with some basil pesto and put it into any oiled mold (suitable for an individual portion of about 50g).
- Press the mixture firmly into the mold. Leave to rest a moment and then invert on to a serving plate. Decorate the top with some pine nuts slightly roasted in a fry pan and some basil leaves, if you wish.
- For something special spread a light cheese sauce on the plate and put the cous cous on the top.
- You can consume this dish, warm as well as cold and prepare it in advance.
Suggestion:
- Instead of couscous the same dish can be prepared with rice, pearl barley or spelt.
- You can use this dish as an appetizer, in this case we suggest to use small portions.
- But you can also serve it as a main course if you add the cheese sauce and serve it with grilled zucchinis, which goes very well with it. In this case you can prepare larger portions of couscous (from 70 to 100g per person).