Healthy, light and delicious

Ingredients for 6 people

• 400 g courgettes
• 160 g cous cous
• 100 g grated Grana Padano DOP
• 80 g basil
• 60 g peeled almonds
• 24 cherry tomatoes
• 3 medium carrots
• 1 sachet of saffron
• extra virgin olive oil
• sale
• baby

Procedure

• Place the couscous in a bowl and cover it with 160g of very hot (but not boiling) salted water, in which you've dissolved the saffron and added a drizzle of oil. Cover the bowl with plastic wrap and let the couscous rest for 7-8 minutes, then fluff it with a fork.
• Make a basil sauce by blending the basil leaves with the almonds, a generous pinch of salt, and 60g of oil until you obtain a pesto-like consistency.
• Clean the courgettes and carrots and cut them into small cubes, then cook them in a pan with a drizzle of oil, a pinch of salt and a grind of pepper for about 6 minutes.
• Cut each cherry tomato into 4 wedges and add them to the couscous, along with the diced vegetables; let cool.
• Heat a pan, covering the bottom with a sheet of baking paper, cut to size.
• Divide the Grana Padano DOP into 6 pieces and spread them out, one at a time, on the bottom of the pan, forming a circle about 18 cm in diameter. Cook for about 4 minutes, forming a wafer. Repeat until you have a total of 6 wafers. Place them one by one in a bowl or glass, gently shaping them into basket shapes. Let cool.
• Fill the Grana Padano DOP baskets with the vegetable couscous, garnish with the basil sauce and serve.