Cous cous with arugula and spinach pesto and vegetables
- Couscous 280 gr
- Arugula and spinach pesto 180g
- Grilled eggplant or zucchini in evo oil 180 gr
- Poponcini 180 gr
- Scamorza cheese 300 gr
- Evo oil 20 gr
Prepare the cous cous as per instructions on its pack. Slice all the vegetables in oil, add them to the cous cous along with a few tablespoons of the pesto sauce. Chop the scamorza cheese and add it to the cous cous.
Mix well and finish it with poponcini, stuffed hot spicy peppers in extra virgin olive oil.