Vegetable couscous is a light, healthy, and tasty first course. A versatile recipe that lends itself to a thousand interpretations based on seasonal tastes and vegetables. Best paired with Rosato, a deep pink wine. On the nose, it has intense and rich aromas of fruit, particularly cherry and raspberry. On the palate, it is fresh, balanced, and fruity.
Clean all the vegetables and slice the leeks thinly, dice the zucchini and eggplant, and cut the cherry tomatoes into quarters. Sauté the leeks in oil, add the cherry tomatoes, and gradually add the rest of the ingredients. Cook for a few minutes while blanching the peas.
Add the peas and blend everything together for another 5 minutes, seasoning with salt 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 to 10 minutes.
At this point, combine the couscous and the vegetables, add the basil leaves torn by hand, and finish off 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 plate and serve.
Rosato
Italy, 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 |
