Drive away with green broad beans and ricotta
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Cous cous with eggplant, tagliasche olives and mint
ingredients
servings
4
Water
280 fl oz
Fresh mint
5 leafs
Extra virgin olive oil
to taste
Cailletier olives
30 oz
Garlic
1 wedge
Capers
2 spoons
Aubergine
2 unit
Couscous
280 oz
first courses from Italy
Cous cous with eggplant, tagliasche olives and mint
Cous cous with eggplant, tagliasche olives and mint
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fresh and light dish
preparation
step 1
) To begin with, pour the cous cous into the water with a small teaspoon of salt and a spoon of olive oil and cover with a lid for 5 minutes.
step 2
In a hot saucepan pour a few spoonfuls of oil and crush the crushed garlic clove and let it brown, without burning it.
step 3
. Now put the aubergines cut into cubes and chop them well, stirring constantly until they are soft and well cooked.
step 4
. Set the aubergines together and add the capers and the taggiasche olives and skip for a few more minutes. Turn off the fire and let it cool.
step 5
Meanwhile, grab the cous cous with a fork and transfer it to the frying pan and mix it well with the seasoning. Finely chop the mint leaves and finish by sprinkle the cous cous.
