Sicilian-style vegetable couscous

Italian cuisine lovers, this is a recipe that testifies the origins of this cuisine, which is so celebrated around the world. Before you get started on this recipe, do read the article on our blog about Italian culture around the world to learn more. Italia Valori e Stile (click the link)

Now the recipe.

Sicilian-style vegetable couscous is a dish that combines the typical flavours of Sicilian cuisine with ancient culinary traditions. With its blend of fresh vegetables, aromatic spices and light couscous, it’s an explosion of flavour and colour that will delight the palate of anyone who tries it.

Ingredients:

• Couscous: 250 g

• Zucchini: 2

• Egg Plant: 1

• Bell pepper: 1

• Onion: 1

• Tomatoes: 2

• Tomato purée: 2 tablespoons

• Extra virgin olive oil: 2 tablespoons

• Vegetable stock: to taste

• Turmeric: 1 teaspoon

• Paprika: 1 teaspoon

• Salt: to taste

• Black pepper: to taste

• Parsley: to garnish

Preparation:

How to prepare Sicilian Style Couscous

1) Dice the zucchini, egg plant, pepper and onion. Chop the tomatoes.

2) In a large saucepan, heat the extra virgin olive oil and add the onion. Cook until it becomes translucent.

3) Add the zucchini, egg plant and bell pepper. Cook for about 5–7 minutes, until the vegetables have softened slightly.

4) Add the chopped tomatoes, tomato purée, turmeric and paprika. Stir well and leave to cook for a further 5 minutes.

5) Meanwhile, bring the vegetable stock to the boil in another saucepan. Pour the couscous into a bowl and cover it with the boiling stock. Cover the bowl and leave to stand for about 5 minutes, until the couscous has absorbed all the liquid.

6) Meanwhile, bring the vegetable stock to the boil in another saucepan. Pour the couscous into a bowl and cover it with the boiling stock. Cover the bowl and leave to stand for about 5 minutes, until the couscous has absorbed all the liquid.

7) Add the stewed vegetables to the couscous, stirring gently. Season with salt and pepper to taste.

8) Serve the Sicilian-style vegetable couscous whilst it is still hot, garnished with chopped fresh parsley, if you like.

STORAGE

Store the couscous in an airtight container and place it in the fridge within two hours of preparation. Couscous can be kept in the fridge for 2–3 days.

TIPS

Before adding the stock, you can lightly toast the couscous in a frying pan without oil for a few minutes. This step will give the couscous a slightly toasty flavour.

Use fresh, seasonal vegetables to ensure the dish has the best possible flavour and nutritional value.

For a crunchy texture and a hint of sweetness, add a few spoons of chopped nuts such as almonds, walnuts or pine nuts before serving.

Before serving, sprinkle the couscous with chopped fresh parsley or other herbs such as mint or basil for a touch of freshness and colour.

Enjoy!

Mic

Cous cous alla Siciliana