Usually a showcase for the flavors of the sea, this modern take on the ancient Trapani couscous shines a spotlight on fall vegetables. Hearty and bursting with bold flavors, it’s best paired with a Catarratto which provides a nice acidic pop and citrus notes to bring out the natural flavors of the vegetables.
- 2 tbsps. butter
- 1 cup couscous
- 2 tbsps. Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1/4 chopped parsley
- 1 medium carrot, cubed
- 1 medium onion, chopped
- 1 medium eggplant
- 5 tbsps. Extra Virgin Olive Oil
- 1 tsp. crushed chile flakes
- 10 cherry tomatoes, halved
- 2 small zucchinis, cubed
- Salt to taste
Cut the eggplant into small pieces and place in a bowl. Add a teaspoon of salt, mix and transfer to a colander and allow to drain for 20 minutes.
In a small saucepan, add the couscous and 2 cups water, oil and butter and bring to a boil. Cover, turn off heat and set aside.
In a large saute pan on medium-high, add the olive oil, garlic, vegetables, eggplant and chili flakes and cook for 5 minutes, until lightly cooked. Add salt and pepper and parsley.
Fluff the couscous with a fork. Serve couscous on a plate and place cooked vegetables on top. Makes 4 servings.