Spring Couscous Flatbread
Thin and crispy, golden and fragrant, it is the spring couscous flatbread, an excellent spring dish to take with you on a day trip! Here is our version with couscous. The recipe is by our food blogger Francesca Lucisano.
Ingredients:
100 g of corn couscous
100 ml of lukewarm water
200 g of all-purpose flour
50 g of grated Parmesan cheese
100 g of peas
100 g of carrots
salt to taste
pepper to taste
Water as needed
Preparation:
Pour the corn couscous into a bowl and rehydrate it with lukewarm water. Let it rest for 10 minutes, then fluff it with a fork. Add salt, pepper, flour, and Parmesan, and mix well.
Add the slightly blanched peas and carrots and mix again. Finally, add more water as needed to achieve the right consistency. Pour everything into a rectangular baking tray lined with parchment paper and bake in a preheated static oven at 200°C for 30 minutes.
About 5 minutes before the end of cooking, take out the flatbread and brush the surface with extra virgin olive oil.
Continue baking for the remaining time, then remove the flatbread from the oven and let it cool. Serve at the table.
WATCH THE FULL RECIPE VIDEO
