Couscoussotto with apple, Taleggio and bacon crumbles.

DI Chiara Maci | 19 Nov 2018 | IN COLLABORAZIONE CON Bia CousCous


A bit of creativity for a cous cous different from the usual.

A little recipe for older children, once in a while you can afford it though 😉

If you do not like it, you can also make it without bacon.

A “couscousotto” easy to prepare and enriched with wonderful flavours.



150g of Bia Chickpeas, Corn and Rice Cous Cous

1 thick slice of mantovana pumpkin

1 apple

500ml vegetable broth

Parmigiano Reggiano

Extra virgin olive oil

Butter as needed



50g of Taleggio

Bacon or pancetta


– First of all wash the pumpkin slice and remove the seeds.

– Put it in oven with the peel at 200c for about 40 minutes.

– After the time, remove all the pulp with a tablespoon and blend it.

– Put a little oil in a pot and use the pumpkin as bottom.

– Add cous cous then amalgamate.

– Add the apple, cut into small cubes, and go on cooking just as for a risotto adding the vegetable broth gradually.

– If you want, cream with a little butter and parmigiano out of heat, to taste.

– In the meantime, cook the bacon or pancetta crumbs in a non-stick pan to brown it lightly.

– Finish and serve Couscousotto with some cubed Taleggio and bacon crumbles.

Photo By Chiara Maci
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