Cous Cous with Vegan Pesto


For 2 people:

  • 1 jar of Vegan Pesto Costa Ligure
  • 200 g of Cous Cous
  • 2 Zucchini
  • 1 Mango
  • 1 bay leaf
  • 1 clove of garlic
  • 1 cinnamon stick
  • Salt, pepper and extra virgin olive oil as required

Pour the desired quantity of Cous Cous into a terracotta bowl (about 100 g per serving) and add the same volume of hot water. Cover and let it rest for a few minutes until the water is completely absorbed.

Add salt, pepper, bay leaf, cinnamon and extra virgin olive oil.  Shell with a fork and season to taste.

Cut the zucchini

Brown a clove of garlic in a non-stick pan and cook the zucchini for 10 minutes.

Clean the Mango and cut it into cubes.

Arrange the couscous in the center of the plate alternating it with the vegetables and arrange the vegan Costa Ligure pesto as a garnish.