Coloured cous cous


Leonardo Pellacani

Serve 6

Add a table spoon of evoo to the couscous. Boil 360 g. of water and season with the curry and salt, than pour it over the cous cous and let it rehydrate.Blanch the peas in salted water and cool them in iced water. Drain the peppers and cut them into cubes. Mix all the ingredients with the couscous. Season  with extra virgin olive oil and salt. Place in a serving dish and decorate with mint leaves.