Couscous with Sicilian caponata
Couscous with Sicilian caponata is a classic example of a dish of the Mediterranean diet, a summer dish that combines a food of Arab origin, couscous, with one of the Sicily's most famous traditional dishes made with the products of the land of this island.
recipe given by our chef at .
500g instant couscous
for the caponata (see also here):
600 g eggplant
40 g garlic (2-3 cloves)
300 g celery
300 ripe tomatoes
200 g green olives (or black)
40 g capers
50 g raisins
100 ml of red wine vinegar
40 g sugar
100 ml extra virgin olive oil
50 g pine nuts
These ingredients are able to feed: 10persons
- This course is: Primo
- Difficult to prepare: FACILE
- is a typical course made in: SICILIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Preparing this dish is very simple. First you need to prepare the caponata, we posted it a few days ago and will find the recipe at this link. Anyway here's the summary. After cutting into cubes and kept under salt the eggplant, fry them in olive oil. In a large pot brown the garlic, then add the blanched celery (reserving the cooking water), chopped tomatoes, olives, capers, pine nuts and raisins. Let cook on low heat and then When almost cooked add the fried eggplant, continue cooking for another 5 minutes, then add the vinegar and sugar, salt and pepper to your taste and let stand for a few hours the caponata.
In a bowl, pour in the couscous and wet it with water to cook the celery, properly salted boiling, let it soak in well and then add the caponata.
You can decide whether to put the couscous into the molds and then then pull out or if you serve it as a salad on a serving platter.
I recommend you to eat it at room temperature, so you can better appreciate the bittersweet taste of caponata.