The couscous is a traditional food of the southern Mediterranean, in particular North Africa and western Sicily, just a few kilometers from the African continent.
It is a food made from semolina, which is combined with many other foods, from meat to vegetables to fish, for a complete, nutritious meal.
Print Recipe
CURRIED COUSCOUS
Instructions
Wash the zucchini (1) under water and then place it on the cutting board after it is dried. Cut it in half and then cut each half into sticks (2). Putt all separately (3) on the cutting board.
Wash the pepper and then cut it in half (4) to remove the plant parts (5), the seeds and the white parts. Then cut into strips (6) and place aside.
Now peel and chop (7) the onion finely. Then pour five tablespoons of extra virgin olive oil (8) in a large nonstick skillet and heat over medium heat, then add the onion (9) to saute until it becomes transparent.
When the onion has browned also add the zucchini sticks (10) and thus also the strips of peppers (11). Mix well (12) to flavor with the oil.
Then sprinkle with black pepper (13) fresh ground, add salt (14), and then cover with a lid (15) to simmer about twenty minutes.
Meanwhile put a pan with a little salted water to boil for the cous cous a few minutes and pour a drizzle of extra virgin olive oil (16) before to soak into the couscous (17) to cook. Continue to cook for the time indicated in the package, until the water is gone (18).
Meanwhile, put the curry powder in a cup of coffee and pour in the vegetable stock (19) to dissolve. Once ready the couscous, add the curry to the pan (20) with couscous, then press lightly with a fork (21) and mix doing to brown.
Once ready the couscous (22), turn off the heat and place a portion on the middle of a plate (23) while on the other half you will put the vegetables (24). Then serve immediately on the table piping hot.
