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200g of Panzani Couscous
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1 bunch of parsley
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1 lemon
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½ cucumber
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10ml olive oil
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50g corn
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1 tomato
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Salt, pepper
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1. Mix the parsley with 1 glass of cold water. Press it through a fine cloth so as to collect 1 glass.
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2. In a bowl, combine the Couscous with the parsley juice and the olive oil. Adjust seasoning. Let rest for 20 minutes in the fridge.
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3. Remove clumps with a fork, sprinkle with lemon juice and then add corn, cucumber and diced tomatoes. Stir together gently.
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4. Store in a cool place for 1 hour. Serve good and cold.
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