Cous Cous with seafood (ÈSUGODIMARE)

chef

Leonardo Pellacani

Other Ingredients

q.s. Garlic

q.s. Pepper

q.s. Lemon wedge

30 g Salt

q.s. Parsley

30 g. Carots, diced

30 g Eggplant, diced

30 g Red and green peppers, diced

30 g Zucchini, diced

40 ml Water

Serve 1

Pour the water and the Èsugodimare liquid into the pan, bring to simmer and flavour with the saffron powder. Add a table spoon of evoo to the couscous,  then rehydrate  it by adding the hot saffron water. Leave the couscous to rest for few minutes. In an another pan, add a drizzle of garlic infused extra virgin olive oil, and add peppers, carrot, zucchini and eggplant., cook for 2 minutes.(Note: the vegetables can also be added raw). Season with ground pepper and chopped parsley. Once the vegetables are cooked, add the pitted Nostraline olives and Èsugodimare then the cous cous and adjust with salt and pepper if needed. Plate up the cous cous  and garnish with  fresh vegetables, a sprig of parsley and a lemon wedge.