Cibo e Benessere

Timballini di cous cous alla menta

cous cous menta

D’estate abbiamo voglia di freschezza, c’è poco da fare. E questo equivale per me a piatti leggeri, preparati con un certo anticipo e consumati appena tolti dal frigo. Se poi, tra gli ingredienti, compare la fogliolina di menta… è il top! Vi avevamo già parlato di quanto sia facile coltivarla e degli svariati usi che se ne può fare in cucina in questo post. Benissimo! In questi giorni ho provato un piattino nuovo, variato in un ingrediente per renderlo appetitoso anche per i miei bambini (la ricetta originale prevede i peperoni che a loro non piacciono: li ho sostituiti con le zucchine che, si sa, si sposano benissimo con la menta) e accompagnato da una salsina che vi stupirà letteralmente, tant’è buona! Tempo di preparazione? Una ventina di minuti.

Questo è ciò che serve (x 4 persone):
          cous cous 400 g
          zucchine chiare
          aglio, 1 spicchio
          menta, abbondante
          qualche foglia di basilico
          lime non trattato
          piselli 200 g (ho usato quelli surgelati)
          yogurt greco 100 g
          olio evo
          sale e pepe q.b.
cous cous menta1

 

cous cous menta2
E così ho proceduto:
Ho lavato e tagliato a pezzetti piccoli le zucchine e le ho trifolate in una padella antiaderente con lo spicchio d’aglio schiacciato e un poco d’olio, sale e pepe. Nel tempo della loro cottura ho sistemato in una ciotola capiente il cous cous e vi ho versato sopra 350 ml di acqua bollente salata con l’aggiunta di un filo d’olio. L’ho coperto e lasciato riposare finché ha assorbito tutto il liquido, per almeno 5 minuti. Dopodiché l’ho sgranato con i rebbi di una forchetta.
A fine cottura ho versato le zucchine con il loro fondo di cottura nella ciotola del cous cous, ho unito un altro poco di olio, la menta tagliuzzata ed ho aggiustato di sale.
Ho suddiviso il composto di cous cous in dei bicchieri (se avete gli stampini tanto meglio, io mi sono arrangiata!) foderati con pellicola da cucina, premendo bene per eliminare gli spazi vuoti, e li ho trasferiti in frigo (dove possono tranquillamente restare fino al momento di essere tolti dalle forme per essere serviti).
Ho lessato per un quindicina di minuti i piselli surgelati in acqua bollente salata; li ho scolati e fatti raffreddare sotto l’acqua. Li ho poi frullati insieme allo yogurt greco, al succo e alla scorza del lime, al basilico e un filo d’olio, al sale e al pepe. Deve risultare una crema liscia e omogenea.
Una volta sformati i timballini, li ho accompagnati con la crema servita in ciotoline.

 

Provateli! Noi ne siamo rimasti entusiasti… bambini compresi!

193 thoughts on “Timballini di cous cous alla menta

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