In one of my first posts I mentioned a whole grain cous cous I had just discovered and promised to let you know the outcome once I had tried it. Well, I did and I recommend it. It has a more complex, slightly nuttier flavor that will make any dish more interesting.
I made this a couple of weeks ago, at the height of the heat wave, in my quest for refreshing, refrigerated foods.
It is so simple that it really doesn't need a recipe...
1 large bunch of parsley
a half kg of ripe vine tomatoes
1 large lemon
To prepare the cous cous follow the instructions on the box. While letting it cool, chop the parsley and tomatoes and dress with the juice of a large lemon, olive oil, salt and pepper. Mix in the cous cous you will have previously separated and fluffed up with a fork and serve in lettuce leaves.
Roast duck breast