Couscous, watercress and celery salad
Ingredients for each serving:
1 handful fresh watercress
1 slice of yellow pepper
10 cm of celery stalk
5-8 raw almonds
5-6 small bouquets of green cauliflower (or white)
2-3 Greek-style olives
1 tablespoon grated Parmesan cheese
For 2 servings of couscous:
100 ml volume of couscous (medium grain)
Salt and pepper
5 leaves of fresh celery
1 tablespoon lemon juice
10 cm of celery stalk
1-2 tablespoons grated Parmesan cheese
1 handful of raw almonds
For 4 servings of pesto sauce:
1 handful of watercress
1 handful of celery leaves
1 tablespoon Parmesan
1 tablespoon tahini
Salt
1 clove of garlic
Olive and sunflower oil
Preparation:
Begin by making the pesto. To do this, combine all ingredients in a large jar of 900-1000 ml. Pour in about 100 ml of sunflower oil and olive oil (in total) and blitz everything together. Add as much oil as needed to obtain a relatively liquid pesto sauce.
Next, prepare the couscous. Put the couscous in a bowl and add 100 ml of boiling salted water. Cover and let rest for 5 minutes. Then stir with a fork and season with olive oil, lemon juice, grated parmesan, chopped almonds, sliced celery stalk and chopped celery leaves. Toss well and refrigerate.
Before the presentation, make a base of couscous in each plate. Spread over the watercress leaves and chunks of celery and cauliflower. Garnish with olives, pepper strips and chopped almonds. Sprinkle the salad with grated Parmesan and season with one or two tablespoons of pesto sauce. Serve immediately.
