Caponata with couscous

Table of contents

Caponata with Couscous

Caponata with Couscous is a delightful Mediterranean dish that combines the rich, tangy flavors of traditional Sicilian caponata with the light, fluffy texture of couscous. This dish is perfect for a light lunch or a flavorful side dish, offering a harmonious blend of sweet, sour, and savory notes.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

1 cup couscous
1 1/4 cups vegetable broth
2 tablespoons olive oil
1 medium eggplant, diced
1 red bell pepper, diced
1 zucchini, diced
1 onion, chopped
2 cloves garlic, minced
1/4 cup capers, drained
1/4 cup green olives, sliced
1/4 cup red wine vinegar
2 tablespoons tomato paste
1 tablespoon sugar
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Prepare the couscous by bringing the vegetable broth to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook for about 5 minutes until it begins to soften.
Add the red bell pepper, zucchini, and onion to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the garlic, capers, and olives. Cook for 2 more minutes.
Mix in the red wine vinegar, tomato paste, and sugar. Season with salt and pepper to taste. Simmer for 10 minutes, allowing the flavors to meld together.
Combine the cooked couscous with the caponata mixture, stirring gently to incorporate all ingredients.
Garnish with fresh basil leaves before serving.

Additional Notes

For a spicier version, add a pinch of red pepper flakes. You can substitute quinoa for couscous for a gluten-free option. This dish can be served warm or at room temperature, making it versatile for any occasion.