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Categories:
butter broth basil couscous cooked fresh basil garlic goat cheese olive oil salt ground black pepper zucchini
Viewed: 7 - Published at: 9 years agoIngredients
- 100 grams unsalted butter
- 2 tablespoons broth basil
- 1/2 cup couscous cooked
- 1/4 cup fresh basil
- 1 garlic clove
- 110 grams crumbled goat cheese
- 1 teaspoon olive oil
- salt
- ground black pepper
- 12 zucchini flowers
- asparagus cooked
Method
- Prepare basil butter by mixing unsalted butter and basil broth. Store in the refrigerator.
- Cook the couscous according to directions.
- Mix cooked couscous with basil, garlic, goat cheese, oil, salt and pepper, until a paste is obtained.
- Gently, very gently, spoon two teaspoons of the mixture into each zucchini flower, twist the edge to keep the mixture inside.
- Fry the flowers, in a large skillet with a little bit of olive oil, on each side for about 2 minutes, until lightly browned.
- Keep warm.
- Slowly melt the basil butter in a mini saucepan.
- Then prepare a nice-looking plate, assemble the asparagus, arrange the flowers stuffed with couscous and, finally, cover with the basil butter.
