Bicolor Couscous with Cheese Mousse

Name: Bicolor Couscous with Cheese Mousse
Yield: 4
Ingredients: "1/2 basic couscous recipe (see next page)"; 250g of mozzarella cheese cubes; 50g of shallots; 100g of peeled potatoes; 500ml of vegetable broth; For the basil pesto; 1 clove of garlic; 30g of fresh basil leaves; 1 tablespoon of pine nuts; 80g of Parmesan cheese; Extra virgin olive oil; Salt; For the tomato pesto; 1 clove of garlic; 100g of peeled tomatoes; 1 tablespoon of pine nuts; 80g of Parmesan cheese; Extra virgin olive oil; Salt

1
"1/2 basic couscous recipe (see next page)"
2
250g of mozzarella cheese cubes
3
50g of shallots
4
100g of peeled potatoes
5
500ml of vegetable broth
6
For the basil pesto
7
1 clove of garlic
8
30g of fresh basil leaves
9
1 tablespoon of pine nuts
10
80g of Parmesan cheese
11
Extra virgin olive oil
12
Salt
13
For the tomato pesto
14
1 clove of garlic
15
100g of peeled tomatoes
16
1 tablespoon of pine nuts
17
80g of Parmesan cheese
18
Extra virgin olive oil
19
Salt

Ingredients

1
"1/2 basic couscous recipe (see next page)"
2
250g of mozzarella cheese cubes
3
50g of shallots
4
100g of peeled potatoes
5
500ml of vegetable broth
6
For the basil pesto
7
1 clove of garlic
8
30g of fresh basil leaves
9
1 tablespoon of pine nuts
10
80g of Parmesan cheese
11
Extra virgin olive oil
12
Salt
13
For the tomato pesto
14
1 clove of garlic
15
100g of peeled tomatoes
16
1 tablespoon of pine nuts
17
80g of Parmesan cheese
18
Extra virgin olive oil
19
Salt

Directions

1
Pesto:
2
Combine all ingredients for the basil pesto in a mixer, adding the extra virgin olive oil gradually until a smooth paste forms
3
Add salt
4
Prepare the tomato pesto in the same way
5
Couscous:
6
In a bowl, temper 100g of cooked couscous with the basil pesto
7
Temper the remaining couscous with the tomato pesto
8
Divide the couscous into four mounds, filling one-third of each mound with the basil pesto and topping with the tomato pesto
9
Press down gently with a spatula and refrigerate for 3 hours
10
Mousse:
11
Fry the shallots in extra virgin olive oil
12
Add the peeled potatoes, mozzarella cheese, and vegetable broth
13
Cook for about 20 minutes, then blend everything together
14
Finishing Touches:
15
Place a small amount of mousse in the center of a plate and unmold the couscous over it
16
Garnish with fresh basil leaves.