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Cous Cous

order not to go too greedy, add touches here and there, including Christmas cakes and sugary myeloma, even some savory recipe.
So here is this cous cous, very exotic, but also very suitable for a eve as they say, "lean". And of course all
.. Merry Christmas!

Christmas Cous cous with sardines
Ingredients for 4:
120 g cous cous
300 grams of sardines small (already cleaned)
90 grams of mixed nuts (almonds, hazelnuts, pine nuts, cashews, pistachios)
20 grams of raisins

1 lemon 1 clove of garlic
1 bell pepper (about 180g)
pepper
parsley
olive oil

Wash and dry the sardines dry with paper towels.
cut into fillets and arrange on a plate in a single layer. Chop garlic finely and parsley on the fish and distribute them.
Sprinkle with lemon juice and olive oil poured in a uniform manner.
Cover with plastic wrap and let marinate in the refrigerator for about half an hour.

Soak the raisins in a bowl with warm water for 10 minutes.
Cut coarsely chopped dried fruit.
Wash the peppers, remove seeds and cut into cubes.

cous cos Sauté in a pan with a cucchaio oil for 2-3 minutes, stirring with a wooden spoon.
Add 400 ml of water (or as indicated in the package) and cook for 5 minutes, stirring until the water has not been completely absorbed.
Remove from heat and stir with a fork to separate the cous cous and remove lumps.
United dried fruit cous cous, peppers and raisins squeezed. Bake ten minutes in a pan (or in the oven for 10 minutes in a pan covered with aluminum foil).

Pour the couscous into a serving dish, cover with the parsley, a pinch of salt, pepper and drained sardines.