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).
- 120 g of cous cous
- 1 eggplant
- 1 zucchini
- 1 onion
- 1 cup of canned (or boiled) chickpeas
- canned tuna
- 2 Tbsp of extra virgin olive oil
- Wash and cut the eggplant and zucchini in small cubes.
- Cut the onion in thin slices.
- Put 2 Tbsp of extra virgin olive oil into a non-adherent pan. Turn on the gas and add the eggplant.
- Let it cook for 5 minutes and then add the zucchini.
- Five minutes more and add the onion.
- Let them cook until done. Salt and turn off the gas.
- 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).
- Mix the cous cous with the vegetables, add the chickpeas and the drained tuna.
- Salt to taste and add a thread of extra virgin olive oil when serving.
- Buon appetito!