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My cous cous inspired by Chef Pomata

My cous cous inspired by Chef Pomata

I began to eat couscous only a couple of years ago. I don’t know why I hadn’t tried it before as I love it now.

For me, couscous is a healthy and light dish. Even if its characteristics are similar to pasta ones, I find it lighter, and I do like so much its supporting actor role – it matches perfectly with other ingredients without dominating them.

I prepare it with vegetables, as a salad (especially during Summertime) and recently I’ve been preparing a recipe inspired by a Sardinian chef, Luigi Pomata. I ate his wonderful couscous in his Bistro in Cagliari and loved it (so as my family).

He is from Carloforte, a Sardinian city famous for the special tuna. He uses gourmet tuna in his couscous, just to give you an idea of how tasty it is.

I just try to make a homemade version of it ;-), that I assure you is very good. I prepare it often, and it has another advantage: it can be prepared in advance (I prepared the one you see on these photos during the afternoon and didn’t worry anymore thinking what to prepare for dinner).

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My cous cous inspired by Chef Pomata
Prep time
Cook time
Total time
Healthy cous cous recipe
Recipe type: Main dishes
Serves: 3
  1. Wash and cut the eggplant and zucchini in small cubes.
  2. Cut the onion in thin slices.
  3. Put 2 Tbsp of extra virgin olive oil into a non-adherent pan. Turn on the gas and add the eggplant.
  4. Let it cook for 5 minutes and then add the zucchini.
  5. Five minutes more and add the onion.
  6. Let them cook until done. Salt and turn off the gas.
  7. Cook the cous cous as indications on package (I put a little bit more water than the raw cous cous volume to boil. As soon as it boils I turn off the gas and add the cous cous. I let it inflate and then separate it easily with a fork).
  8. Mix the cous cous with the vegetables, add the chickpeas and the drained tuna.
  9. Salt to taste and add a thread of extra virgin olive oil when serving.
  10. Buon appetito!



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