Spend $100.00 more & we'll ship your order for FREE per recipient in the US!
All Year
30 min
Serves 4-6
Change Size:

Cous Cous alla Trapanese

Chef Fabrizio Bazzani brings us this vegetarian Cous Cous alls Trapanese recipe using Persian Lime Olive Oil and Harissa Olive Oil.

Ingredients

  • 1 eggplant peeled and diced
  • 2 small shallots, diced
  • 1 c green olives, chopped
  • 1 zucchini, diced
  • 3 stalks of celery, diced
  • 10-12 oz caned peeled tomatoes
  • 4 T Persian Lime Olive Oil
  • ground clove
  • Harissa Olive Oil to finish
  • 1 box of couscous, prepare as instructed

Directions

  • 1. Place eggplant in a bowl of salted water and set aside.
  • 2. Sauté the shallots and olives in a skillet until soft. Drain the eggplant and add to skillet with the zucchini and celery. Cook for 5 minutes. Add the tomato, a pinch of cloves and Persian Lime Olive Oil to skillet. Cook 10-15 more minutes.
  • 3. When finished, season lightly with salt, pepper and Harissa Olive Oil to taste. Serve over couscous.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Write Your Own Review

Recipe Products

  • Harissa Hot Ultra Premium Olive Oil

    Harissa Hot Ultra Premium Olive Oil

    Pick A Size - 200 mL or 375 mL:

  • Persian Lime Olive Oil

    Persian Lime Olive Oil

    Pick A Size - 200 mL or 375 mL: