Cous Cous and Sicilian eggplant caponata
Do you have guests and you want to prepare something easy, traditional and extravagant? Here is a great recipe which will require you only a few minutes and will make you show off with your guests! After all, who doesn't like eggplants? In this recipe, the classic caponata becomes a great dressing for Cous Cous, enrich its taste and makes it unique!
Ingredients for two people:
- 100 g of Cous Cous
- 190 g of Original Sicily Eggplant Caponata
- Extra Virgin Olive Oil.
- Almonds and pine nuts
Pour the cous cous into a frying pan, add a bit of extra virgin olive oil and roast the cous cous for few minutes, stirring from time to time with a fork.
Bring some water to boil, making sure that water and cous cous are the same quantity (i.e. 100gr of cous cous = 100gr of water). When the water is boiling, remove form heat and pour the cous cous.
Cover the pot for 10 minutes until the all the water is absorbed. After 10 minutes, remove the lid and crumble the cous cous with a fork.
Pour the eggplant caponata and mix well. Serve on a plate, and decorate with almonds and pine nuts.