Put a couscous, a few crudités, a few mint leaves, a marinade and you will have this light, nutritious, fresh and perfect summer dish for anyone (you or a  guest) who has gluten-free diet.

It is also a dish without salt, and which instead of the classic salt will use the salinity of the umeboshi acidum.

320 gr of corn couscous
2 medium courgettes (or 4 small)
1/4 small cabbage
1 handful of mint leaves
8 tablespoons of umeboshi acidulate
4 tablespoons of extra virgin olive oil and pepper
hot water, cold water and ice

Bring 650 gr of water to the boil. Pour the couscous onto a large bowl with 1 pinch of salt and oil. Mix well and add the hot water. Cover the couscous with a lid and let it rest for half an hour.

With a mandolin cut the cabbage very thin. Grate the courgettes. Put both in another bowl and sprinkle with umeboshi acidulate. Mix well.

After half an hour, shell the couscous with a fork. Let it cool by placing the bowl in the sink full of water and ice (so you will shorten the time and the proliferation of bacteria). If you are in an equipped kitchen, you can take it down.

Drain the vegetables with the help of a strainer and leave a weight (like a plate) on top so that they lose part of the vegetation water. However, put a deep dish or bowl to collect the liquid, so that (if there was a need to soften the couscous) later it can be recovered.

Mix the couscous with the vegetables, add the fresh mint leaves, sprinkle with vegetable water (if needed), a grated pepper and another drizzle of extra virgin olive oil.