- about 200 grams of pearl couscous
- 2 fennel bulbs
- 2 sachets of mini mozzarella (or chop up large mozzarella)
- 6 slices of raw ham
- large handful of string beans
- 1 lemon (zest + juice)
- teaspoon of mustard
- pepper and salt to taste
- about 80 ml sunflower oil
- a few sprigs of mint
- small handful of pine nuts
Kitchen equipment needed
- cutting board & chef’s knife
- small pan
- small bowl
- small skillet
- large bowl
Preparation — 30 minutes
FILL a small pan with water and salt and bring to a boil. Meanwhile remove the ends of the string beans and divide the beans into small pieces. COOK the beans for a few minutes, transfer them to a bowl and bring the water back to a boil. To prevent the beans from being overcooked, you can add them to some cold water. COOK the couscous for about 10 minutes in the same pan, you can SEASON the water with a stock cube if you like. DRAIN the couscous with a sieve.
Meanwhile REMOVE the green and hard parts of the fennel bulbs. DIVIDE the fennel into thin slices and combine them with the string beans. ROAST some pine nuts in a dry skillet and season them with a little bit of salt.
CREATE a simple dressing by combining zest and juice of a lemon, mustard, pepper and salt. Slowly POUR in sunflower oil while you whisk it.
Finishing the pearl couscous, mozzarella and fennel salad — 10 minutes
COMBINE fennel, string beans, lemon dressing and couscous. DIVIDE over plates and DIVIDE some mozzarella and ham into pieces. FINISH the salad with mint leaves and roasted pine nuts. Enjoy!