Cous Cous salad with chipolata RisoPiù


Couscous 200 g
1 vasetto di RisoPiù con 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


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.





1h e 10min 

Ideal Products:


Chipolata Riso Più