Today we bring you one of those nutritious dishes, Quick and easy to prepare that we know you like and that give our table a different touch.

Few ingredients and little preparation time with a very fresh taste for the summer. Let the recipe!

INGREDIENTS

• 1 Boat of Cooked pinto beans
• 400g of couscous
• 400mL of water for cooking the couscous
• 6-7 medium carrots
• 8-10 dates cut into small pieces
• 30g Vinagre
• 90g Extra Virgin Olive Oil
• 10-15 Mint leaves
• salt to taste

Note: The amounts that we give you in this recipe are approximately for 4 people.

PREPARATION

1. First we are going to cook the carrot on one side, previously cut into small squares, until it is very tender.
2. On the other hand we cook the couscous, the relation regarding the quantity of couscous and water is 1:1. To do this, we put the water over high heat and when it starts to boil we add the couscous and then we remove it from the heat, leaving the couscous to rest for 5 minutes and with the lid of the casserole on. As you can see, it is super easy to cook couscous..
3. Once the couscous is ready, we mix it with the carrot cubes and dates..
4. We have mounted the plate on a plating ring, but you can mix everything directly in a bowl, salad type. We have created a base with the beans inside the plating ring, crushing them with the help of a spoon so that they do not break excessively, and on top we have put the couscous mixture with carrots and dates, also pressing a little to make it compact and when removing the ring it does not crumble.

Mint vinaigrette PREPARATION

1. In a blender we put the EVOO, The vinegar, the salt and the mint and blend at maximum speed until the mint leaves are in very small pieces, almost crushed.

Note: The base ratio of the vinaigrette in terms of oil and vinegar is 3:1, respectively.

Now we serve the dish with a little vinaigrette on top and enjoy this fresh summer dish.