250 g of pureed tomato
250 g of GALLO Couscous
2 tablespoons of apple vinegar
The juice of 1 lemon
A handful of fresh mint
A handful of fresh parsley, chopped
50 g of dried blueberries
30 g of toasted almonds
Salt and pepper
100 g of cherry tomatoes
In a bowl mix the pureed tomato with vinegar, lemon juice and a little olive oil and season to taste.
Add this mixture to the couscous and let it rest in the fridge until the couscous absorbs the liquids.
Dice half of the cucumber, chop the shallot, mint and parsley.
Combine everything with the couscous and serve on a plate together with the cherry tomatoes, the other half of the sliced cucumber, blueberries and almonds.