Today the chef offers a typical menu of the Sicilian culinary tradition and Arab cuisine: vegetarian cous cous accompanied by a delicate yogurt sauce.
Do you want to know a curiosity? Have you ever wondered why couscous is typical of both Sicily and North Africa? Over the years, the beautiful Sicily was dominated by different populations, including the Arabs: and it is precisely by the Arabs that the Sicilian people knew different eating habits. For this reason, couscous is a food that embraces both cultures.
For those who still do not know it, couscous is a food consisting of semolina mixed with water which, following a particular steam cooking, takes on the characteristic granular structure.
No more chatter: let's find out what we need.
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Identity Card of the Recipe
- 104 KCal Calories per serving
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Ingrediants
For the couscous
- 200 g of pre-cooked couscous
- a few mint leaves
- q.s. of extra virgin olive oil
- 100 g of peas
- 200 g of peppers
- 200 g of eggplant
- 1 pinch of salt
- 220 ml of water
For the accompanying sauce
- 200 g of Greek yogurt
- About 300 g (2 medium) of peaches
- a few mint leaves
Materials Needed
- Small saucepan with lid
- Pans for vegetables
- Casserole for cooking peas
- Bowl
- Immersion mixer
- Food cutting board
- Knife
Preparation
- Pour the water into a small saucepan: when it boils, add a drop of oil and a pinch of salt. Turn off the heat and pour in the pre-cooked couscous, flattening the surface with a spoon. Close immediately with the lid and let the couscous rest until the water is completely absorbed.
Did you know that
It is also possible to flavor the cooking water by adding a few mint leaves.- Meanwhile, wash the aubergines and peppers and obtain cubes. Sauté the vegetables in a pan adding a pinch of salt and a drop of oil.
- Boil the peas in abundant lightly salted water for 10-15 minutes, until softened.
- Pour all the vegetables into a bowl and season with a few chopped mint leaves.
The right idea
Those who do not like the taste of mint can use basil or parsley.
To flavor the couscous, you can add a pinch of sweet paprika and ginger.- In the meantime, the couscous will have absorbed all the water: shell the mixture with the help of a spoon and add it to the mix of vegetables.
- Prepare the accompanying sauce by pouring the Greek yogurt, chopped peach and mint into a tall-sided container. Mix everything until you get a homogeneous cream.
- Serve the vegetarian couscous with the yogurt and peach sauce.
Alice's comment - PersonalCooker
Colorful, imaginative, sunny and fragrant: nothing better than these adjectives could describe the wonderful Sicilian cuisine. And this dish embodies the best expression to enhance all these characteristics. Enjoy your meal.Nutritional values and Health Comment on the recipe
Cous Cous with Vegetables and Yogurt Sauce is a first course rich in fiber and moderately energetic (thanks to the abundance of fresh vegetables). the fraction of carbohydrates (especially complex, although fructose is not lacking) is quite high The average portion of Cous Cous with Vegetables and Yogurt Sauce is about 200-300g RAW (210-315kcal).
