Cous-cous with vegetables and olives, a simple and quick dish. Cous-cous is made from durum wheat semolina but also from spelt, barley, and other cereals steamed. It is a typical dish of western Sicily, southwestern Sardinia, and the Maghreb in North Africa. A simple and quick dish, perfect for summer as an alternative to rice salad or cold pasta. A perfect dish even in winter when hot, I would say perfect all year round… The variations for seasoning it are many: cooked vegetables but also raw, meat or fish. To each their own cous-cous with vegetables and olives I add. Personally, I love this dish, perhaps my Sicilian roots show! Come and discover more Sicilian recipes on my blog.giallozafferano.itvaipinacucina

Difficulty: Very easy
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Portions: 6 people
Cuisine: International
Seasonality: Spring, Summer, and Fall

Ingredients

1 1/4 cups uncooked couscous
2 zucchini
1 eggplant
3 purple carrots
1 packet saffron
1 3/4 cups water
3.5 oz black olives
1.75 oz breadcrumbs
1 onion
to taste salt
to taste extra virgin olive oil

Tools

Cutting board
Pot
Bowl
Plate
Baking sheet

Preparation

Clean and cut the zucchini, eggplant, onion, and purple carrots into chunks (orange carrots are fine too, you know I’m curious and have to try everything). Season the vegetables with salt, oil, and breadcrumbs and bake at 375°F for 20 minutes.
Meanwhile, prepare the cous-cous as follows: Bring the water to a boil with salt, a cup of extra virgin oil, and a packet of saffron. Turn off and pour the boiling water over the cous-cous, cover and let it rest for 10 minutes. Let it cool and, using your hands and a fork, fluff and separate the grains.
The gratinated vegetables are ready.
Assemble the ingredients, add the black olives, and, if necessary, adjust with salt and oil.
Ready!