Cous cous is a classic food in North Africa and Middle East, but it's quite common also in the Mediterranean area. In Sicily, in particular, every year there's a traditional cous cous festival. There, cous cous is made in many different ways. Here, we suggest you a vegetarian version of cous cous, light and tasty. Lots of vegetables and some fresh mint, to give and extra kick to the preparation. Try it! You'll feel on holiday....as in the Middle East!
Sun-dried tomatoes pate
Sun-dried tomatoes stuffed with Mediterranean tuna fish
Cherry tomatoes in organic sauce
Sagne ncannulate of wheat Senatore Cappelli
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
BIO cherry tomato in brine
Semolina sagne ncannulate
Crudaiola raw peppers
Make your cous cous following the instructions on its packaging. Set aside. Slice leek, grind mint and dice the other veggies. Sautè the vegetables in a nonstick pan for a few minutes, then mix with the cous cous. Complete your dish by adding leek, mint, some powder of cumin and the juice of half a lemon.
Dice all the veggies (except for the leek) and sautè them in a nonstick pan with a dash of extravirgin olive oil and a pinch of salt.
Mix together cous cous, vegetables, leek and mint; dress with extra virgin oilve oil, lemon juice and cumin.