Pistachio couscous salad
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For 2 people
100 g couscous
2 teaspoons pistachio pesto
10 cherry tomatoes
100 g of pickled vegetables into strips
extra virgin olive oil
Prepare the couscous bringing to a boil about 200 cc of water, a tablespoon of olive oil and a teaspoon of salt.
Add the couscous, stir and let stand covered for 2 minutes.
Add 2 tablespoons oil and cook again over low heat for 2 minutes shelling with a fork, then let it sit.
Cut the tomatoes into 8 pieces and remove the seeds under water.
Add to couscous 2 teaspoons pistachio pesto and stir with a fork.
Add the tomatoes, chili, pickles, capers and olives.
Leave to cool in the fridge and serve.
(Thanks to Roberta C.)