Vegetarian couscous
Second course
ready in: 105 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
250gr pre-cooked couscous
280gr water, in which you will dissolve one sachet saffron, or even stock if you have no saffron.
2 tablespoons extra virgin olive oil
2 small courgettes
1 carrot; 1 onion
1 aubergine
PREPARATION
- Prepare the aubergine, by dicing it, sprinkling it with salt and letting it stand in a colander for about half an hour to drain.
- Bring the water to the boil after dissolving the saffron in it. Pour the couscous in an oven dish and cover it with the water, mixing it with a fork until the water is completely absorbed (few minutes are enough). Set aside and let it cool.
- Dice the courgette, carrots and onion. Sauté the onion in anon-stick pan and add the carrots, then the courgettes and finally the aubergines.
- Cook for about 10 minutes then add the vegetables to the couscous. Season with a little oil and mix well before serving. You can eat it either warm or cold.
Recipe of Ilaria Bitetto
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