Ingredients
SERVES 4
– 2 cups couscous
– 4 oranges - ½ juiced, 3 ½ peeled and small diced
– 2 bunches of radicchio cut into strips
– seeds of 2 pomegranates
– 160 g green olives in brine
– 1 small bunch of sage
– EVO to taste
– salt to taste
– black pepper to taste
Directions
Place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Meanwhile, in pan, heat 2 cups of salted water or vegetable broth. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, toss with a fork and then, combine the couscous to the orange juice, pomegranate seeds, olives, radicchio and orange. Add salt and pepper to taste and stir well. Finally, fry some sage leaves, ab. 8 or 10, in a little EVO and dry them off over kitchen paper. Garnish the couscous with the sage leaves and serve.
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