Wash and dry with care the pepper and tomatoes. Cut the pepper into the taquitos and mix it with the tomatoes, eliminating the vegetable water. Shred the cebolla.

Place the vegetables in a bowl and add 4 tablespoons of extra virgin olive oil, two tablespoons of white wine and a generous pinch of salt. Mix and add the mint and the chopped albahaca. Reserve separately.

Place the couscous in a bowl, add two tablespoons of extra virgin olive oil and mix. Pour about 280 ml of water over the salad and let it rest for 5 minutes. Remove the couscous with the tips of a tenderizer and place it in the bowl with the fresh vegetables.

Add the spicy Provolone Valpadana DOP to the grated peels, mix everything with the ingredients and serve.