Put the water on the heat and bring it to the boil. Pour in the couscous and when it’s cooked, place it in a large bowl (for 150 g of couscous you generally need 150 g of boiling water). Cover the bowl with a lid so the couscous can cook well and double in volume.
Cut the largest pickles (gherkins and caper flowers) and the Pecorino Toscano into uniform cubes measuring at least half a centimetre per side. For two people you need a maximum of 100-150 g of seasoning.
In a bowl, put the lemon juice, a drizzle of oil, a pinch of salt and the mint leaves torn up finely by hand, leave to infuse for a few minutes and add the lemon zest. Use this seasoning to flavour the vegetable couscous and make the result even fresher and more summery. 2-3 tablespoons will be enough. Stir and let the vegetable couscous absorb it.
150 g cous cous
30 g aged Pecorino Toscano PDO
Various pickled vegetables to taste (gherkins, spring onions, caper flowers)
1 tablespoon of pitted olives
Extra virgin olive oil