Cous Cous salad with chipolata RisoPiù

Put the couscous in 300 ml boiling hot water and add one spoonful extra virgin olive oil and stir. Let it stand for about 10 minutes, then separate the couscous well with a fork. Slice the peppers and celery and add the Chipolata Risopiù (previously drained). Pour everything on top of the couscous and stir. Now add the parsley, mint and coriander. Stir again carefully and let stand for 1 hour before serving.

Time: 70 min
Difficulty: Easy
  • Couscous 200 gr
  • 1 jar RisoPiù with Wurstel
  • 1/2 red bell pepper in strips
  • 1 tablespoon chopped celery leaves
  • 1 tablespoon fresh chopped coriander
  • Fresh chopped parsley 1 tablespoon
  • Fresh chopped mint 1 tablespoon
  • Extra virgin olive oil 2 tablespoons
  • Salt and pepper to taste