Vegetable couscous is a light, healthy and tasty first course. A versatile recipe that lends itself to countless interpretations based on tastes and seasonal vegetables. Pair it with Rosé, an intense pink color. On the nose, intense aromas rich in fruit, especially cherry and raspberry. On the palate it is fresh, balanced and fruity.
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Clean all the vegetables and cut the leeks into thin rings, the zucchini and eggplant into cubes, and cut the cherry tomatoes into quarters. Soften the leeks in oil, add the cherry tomatoes and then the rest of the ingredients little by little. Cook for a few minutes while blanching the peas.
Add those too and let everything cook together for another 5 minutes, salting only toward the end. Bring 160 g of water to a boil, pour it over the couscous placed in a bowl with a spoonful of oil and a pinch of salt, and let it rest covered for 5/10 minutes.
At this point combine the couscous and vegetables, add the basil leaves broken by hand and finish with a drizzle of oil, another pinch of salt if needed, and a grind of pepper to taste.
Transfer the vegetable couscous to a serving dish and serve.
Rosé
Italia, Sicilia
| Energy (kcal) | 52.86 |
| Carbohydrates (g) | 9.19 |
| of which Sugars (g) | 2.72 |
| Fat (g) | 0.54 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 2.18 |
| Fiber (g) | 2.5 |
| Sale (g) | 0.06 |
