Couscous with Brussels Sprouts and Zucchini
To prepare a tasty and nutritious salad, start by cutting a medium cabbage in half, then slice it thinly. These slices will add a crunchy texture and a unique flavor to the dish. In a large bowl, add the slices of zucchini, a versatile and healthy ingredient that pairs perfectly with cabbage. Sprinkle fresh chopped coriander over the zucchini, which will bring a note of freshness and a vibrant taste. Season the mixture with salt and pepper to taste, to intensify the flavors.
In a pan, melt a generous amount of butter over low heat. Once the butter has completely melted, add the zucchini slices and lightly fry them on both sides. This step will highlight the sweetness of the zucchini and add a delicious flavor to the dish. After the zucchini has lightly browned, add the cabbage slices to the pan. Continue sautéing the mixture over low heat, being careful not to overcook them; a maximum of 10 minutes should be enough to keep the crunchy texture.
Meanwhile, prepare the dressing: in a separate bowl, combine extra virgin olive oil with peanut oil, balsamic vinegar, and freshly squeezed lemon juice. Season with salt, pepper, and add a handful of freshly chopped parsley for an extra touch of freshness, along with a little chili for a spicy note. Mix all the ingredients well to obtain a homogeneous sauce, then set it aside to allow the flavors to meld.
After the couscous has cooked according to the package instructions, add it to the bowl with the prepared dressing. Mix well so that the couscous absorbs the flavors of the dressing. Then, add the sautéed cabbage and zucchini mixture. Make sure everything is well combined, so each bite is full of flavor.
Finally, portion the salad onto plates and garnish with fresh mandarin slices on top. These will not only add a pop of color but also a pleasant contrast of sweetness and acidity. Serve the salad immediately to enjoy the freshness of the ingredients and the delicious combination of flavors. This salad is perfect as a side dish or as a light main course, ideal for hot summer days or for a healthy dinner.
Ingredients: For two servings: 100 g Brussels sprouts (washed and then trimmed) 30 g butter (80-82%) 1 small zucchini sliced 1 teaspoon ground coriander 100 g couscous 40 ml extra virgin olive oil 20 ml roasted hazelnut oil sea salt and freshly ground pepper juice from 1/2 lime 1 tablespoon chopped parsley 1 teaspoon balsamic vinegar cayenne chili pepper (to taste) 1 mandarin or tangerine
