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  • All Year
  • 30 min
  • Serves 4-6

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Harissa Olive Oil

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Persian Lime Olive Oil

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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 canned 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; 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.

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Cous Cous alla Trapanese

  • All Year
  • 30 min
  • Serves 4-6

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 canned 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; 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.