Couscous with Trapani-Style Caponata, Eggplant, Peppers, Olives and Salted Capers

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 a boil in a non-stick pan.
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.

Season with 1/2 teaspoon of apple cider vinegar. 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.

ENERGY KJ/KCAL: 1370/324, TOTAL FAT: 2.2G, - OF WHICH SATURATES: 0.4G, CARBOHYDRATE: 63G, - OF WHICH SUGARS: 4.8G, FIBER: 5G, PROTEIN: 11.2G, SALT: 2.5G |