food travel & lifestyle
for
MAD MED
About the Recipe
These granules of durum wheat are fascinating. You can serve it with stewed meat or vegetables. Couscous symbolizes North African gastronomy, carrying a long tradition, spreading from North Africa to Europe, particularly in Italy, Spain, and France, where it has mixed with local gastronomic traditions. Today couscous is appreciated worldwide, and at MAD for MED, we have created a simple and delicious recipe for you.
Ingredients
2.2 Lb Zucchini
1 Garlic Clove
3 Green Onions
1/4 Cup Pinot Grigio
2 Tbsp Extra Virgin Olive Oil
Fresh Basil to Taste
500 ml Vegetable Stock (Recipe Here)
500 ml Couscous (How to. make couscous from scratch recipe here)
50 ml Extra Virgin Olive Oil
Preparation
Measure 500 ml couscous (couscous recipe from scratch here) into a pyrex measuring cup/jar and put it into a large bowl.
Add the extra virgin olive oil in a circle as if you were drawing a spiral.
Combine using your hand, stir and rub the couscous between your hands.
Measure 500 ml hot vegetable stock (recipe here), add a tablespoon of sea salt, and stir and pour over the couscous.
Cover with a plate/lid and let it sit for ten minutes.
While the couscous cooks, pour two tablespoons of extra virgin olive oil into a pan.
Peel and cut the garlic clove into two halves and remove the inner germ.
Start cooking on low heat till the garlic gets golden brown.
Clean, rinse, and dry the zucchini, cut them into 1/2 inch dice, and add to the pan.
Cook for three minutes, turn on the heat, cook for a minute, add the wine, and cook on a vivid flame till the wine evaporates.
Turn off the burner once the wine evaporates, add the basil, and stir.
Place the couscous in the middle of the plate.
Adorn the couscous by wrapping zucchini around like in the picture if you would like.
Enjoy!