Ingrediets
- red pesto (see the product)
- ready basil pesto (see the product)
- harissa (see the product)
- •300 gr couscous already cooked
- 250 gr mozzarella
- 50 gr shallot
- 100 g potatoes
- 500 ml of vegetable broth
Recipe:
Pour 100 g of couscous into a bowl and season it with the basil pesto the remaining part with the Red pesto Pour the basil couscous up to 1/3 in the special molds and complete with the tomato couscous. Press well with the back of a spoon and put in the fridge for at least 3 hours.
For the velvety:: For the velvety: brown the shallot with a little oil. Add the peeled and diced potatoes, the diced mozzarella and the broth. Cook for about 20 minutes. Blend everything in the mixer add 1 teaspoon of harissaPlace in the center of the dish a little velvety and on top of the timball. Decorate with basil.
And for a more intense red add 50 g of tomato paste.
