MEDITERRANEAN-STYLE COUSCOUS
Ingredients
- 300 g medium couscous
- 300 g of hot water
- 1 zucchini
- 1 thin eggplant (or other seasonal vegetables)
- 1 small bell bell pepper (or other seasonal vegetable)
- 200 g of red and yellow cherry tomatoes
- 150 g of pitted black olives
- 30 g of desalted capers
- 150 g of cooked chickpeas
- 1 small red onion
- 1 celery rib
- Basil leaves
- extra virgin olive oil to taste
- fine salt to taste
- Dried and fresh oregano as much as needed
Watch the video recipe by Anna Creations in the Kitchen
Preparation
Pour the cous cous into a bowl, add a pinch of salt, hot water and stir, cover and let rehydrate for 10 minutes. After the resting time has elapsed, shell it with a fork.
Wash the zucchini and eggplant by trimming off the ends, cut them into slices. Wash the bell bell pepper, remove the seeds and cut it into strips.
Grill the vegetables, leaving them crispy.
Slice the onion and cut the cherry tomatoes into wedges
Pour tomatoes into a bowl, add celery and chopped basil add capers. olives, chickpeas and onion add oregano, salt and oil and mix
Let the grilled vegetables cool then season with salt oil and oregano and mix.
Pour the shelled couscous into a bowl, add the tomato mix and grilled vegetables add a drizzle of extra virgin olive oil again and mix
Place in the refrigerator for about an hour or until ready to serve
