Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Here I am again after a long time. Today's menu features a very Mediterranean recipe of medieval origin from North African cuisine.

Ingredients:

Pre-cooked couscous 200 g
Hot vegetable broth 400 g
Turmeric powder 1 tablespoon
Extra virgin olive oil 1 tablespoon
Fine salt to taste
150 g eggplant
150 g zucchini
150 g carrots
150 g red bell peppers
100 g red onions
50 g peas
½ fresh chili pepper
20 g slivered almonds
1 clove garlic
Basil, to taste
Extra virgin olive oil, to taste
Fine salt, to taste


Preparation:

To make vegetable couscous, first prepare the vegetable broth (alternatively, you can use the same amount of boiling water). Prepare the vegetables: trim the zucchini, remove the white part inside, and cut the green part into small cubes. Peel and dice the carrots and peppers as well.


Peel and finely chop the onion, then slice the chili pepper into rounds after removing the seeds (if you like it spicy, you can leave them in). Finally, thinly slice the eggplant to make small triangles.


Heat a dash of oil in a large frying pan, then add the eggplant and sauté over medium-high heat for 5 minutes, adding salt halfway through cooking. When they are golden brown, remove them from the pan and set aside.

Heat another drizzle of oil in the same pan, then add the garlic clove, chili pepper, and chopped onions. Add the carrots and bell peppers. Season with salt and cook over high heat for about 6 minutes; this will keep the vegetables colorful and crisp.

After this time, add the zucchini and continue cooking for 3-4 minutes. At this point, remove the garlic, then add the peas and eggplant. Season with salt and sauté everything for another couple of minutes.

Once the vegetables are cooked, turn off the heat and add the basil and sliced almonds. Stir to combine everything and leave to cool.

Meanwhile, prepare the couscous: pour the couscous into a large bowl and season with salt, oil, and turmeric.

Cover the couscous with broth or boiling water, stir, and let it rest for 5 minutes, covered with plastic wrap.

Once the resting time is up, the liquid will have been absorbed, so fluff up the couscous with a fork and pour it into the pan with the vegetables. Mix everything together and serve your couscous with vegetables garnished with a few basil leaves and a drizzle of raw oil.