Vegetable couscous is a light, healthy, and tasty first course. A versatile recipe that lends itself to a thousand interpretations based on tastes and seasonal vegetables. Pair with Rosé, intense pink color. On the nose, intense and rich aromas of fruit, particularly cherry and raspberry. In the mouth, it is fresh, balanced, and fruity.
Clean all the vegetables and slice the leeks into thin rounds, dice the zucchini and eggplant, and quarter the cherry tomatoes. Sauté the leeks in oil, add the cherry tomatoes, and gradually the rest of the ingredients. Cook for a few minutes while blanching the peas.
Add these as well and mix everything together for another 5 minutes, salting only towards the end. Bring 160 g of water to a boil, pour it over the couscous placed in a bowl, with a tablespoon of oil and a pinch of salt, and let it rest covered for 5/10 minutes.
At this point, combine the couscous and vegetables, add the basil leaves torn by hand, and finish with a drizzle of oil, another pinch of salt if necessary, and a grind of pepper to taste.
Transfer the vegetable couscous to a serving dish and serve.
Rosé
Italia, Sicilia
| Energy (kcal) | 67.61 |
| Carbohydrates (g) | 11.55 |
| of which Sugars (g) | 2.74 |
| Fat (g) | 1.01 |
| of which Saturates (g) | 0.16 |
| Protein (g) | 2.56 |
| Fiber (g) | 2.43 |
| Sale (g) | 0.07 |
