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Couscous caponata

ingredients

servings

4

Wholewheat couscous

250 oz

Yellow peppers

1 unit

Round aubergines

300 oz

Red peppers

1 unit

Courgette

2 unit

Celery

2 stems

Sweet onions

1 unit

Brown sugar

2 spoons

Apple vinegar

3 spoons

Tomato pulp

300 oz

Extra virgin olive oil

2 spoons

first courses from Italy

Couscous caponata

Couscous caponata

vegan with gluten high in fiber source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Couscous caponata

Tasty first course both hot and cold!

Couscous caponata step 1

step 1

Peel the vegetables and cut them into small cubes. Put a pan to heat with a drizzle of oil and add the vegetables. Leave to cook for 15 minutes on a low heat, taking care to stir occasionally.

Couscous caponata step 2

step 2

In the meantime, chop the onion, cut the celery and chop the olives. Once the 15 minutes have elapsed, remove the vegetables from the heat and add onions, celery and olives together with the tomato pulp in the same pan. Cook for 10 minutes.

Couscous caponata step 3

step 3

At the end of the 10 minutes, add the other partially cooked vegetables previously, salt to taste and finish cooking.

Couscous caponata step 4

step 4

Boil 500 ml of water and salt it slightly. Meanwhile, in a saucepan, put the couscous and add two tablespoons of oil. Stir to make the couscous soaked in oil. Once the water has boiled, pour it over the couscous.

Couscous caponata step 5

step 5

Leave to rest for 5 to 10 minutes until the water is completely absorbed, after which proceed to shell the couscous. Then pour it into the pan with the caponata, turn off the heat and stir to impregnate the couscous of the dressing. Serve and enjoy!

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