"Caponata alla Trapanese" couscous - Couscous with aubergines, peppers, olives and capers in sea salt

A dish that brings the flavors and colors of Sicily to your table. Soft and fragrant couscous combines with traditional caponata made of eggplants, peppers, olives, and salted capers, creating a harmonious balance of Mediterranean taste and aromatic intensity. A recipe that reflects the passion for authentic Southern Italian cuisine.

1) Bring 550 ml of water to the boil.
2) Pour the contents of the package, cover, and cook over medium-low heat for 5 minutes, stirring occasionally. Turn off the heat and let it rest for 2-4 minutes.
3) Serve with extra virgin olive oil.

Add 1/4 cup of white wine to the boiling water. Serve with a few cubes of feta cheese or 100g of swordfish cubes sautéed with sesame seeds.

Couscous (durum wheat semolina, water) 83.5%, vegetable broth (salt, vegetable protein broth extract from soy and corn, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), tomato 2.5%, peppers, eggplant 1.7%, raisins, olives, potato, capers, onion, paprika, celery, carrot, orange, parsley, garlic, oregano, pepper, black pepper, extra virgin olive oil. May contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives.