Caponata With Pearl Couscous Recipe by Santy Coy
Cooking Instructions 45 minutes 1 Peel stips of skin from the eggplant, from top to bottom, so it leaves a stripy pattern. Cut the eggplants into 2 cm cubes. 2 Heat 2 tbsp each of the olive oil in sunflower oil in a large casserole dish. Add the eggplant and fry for 3 - 4 minutes over a medium heat, turning often, until golden (you may have to do this in several batches to avoid overcrowding). Remove the eggplant from the dish and place in colander. Sprinkle over some salt. 3 Add the capsicum and celery to a casserole dish along with an extra tablespoon of sunflower oil if needed, and fry for 3 minutes until slightly softened. Season with a pinch salt, then transfer to the colander with eggplant. 4 Heat 1 tbsp of olive oil in the casserole dish and add the onions. Cook for 2 minutes, then stir in the harrisa paste and cook for another 5 minutes, or until the onions are soft. 5 Return the eggplant, celery and cupsicum to the pan and add the tomatoes, red wine vinegar, capers and olives. Stir in the sugar and season with salt and pepper. If the mixture is a bit dry, add a few tablespoons of water (though just a little at a time, as the mixture will become more liquid as the vegetables cook). 6 Cover and cook for 20 minutes over a low medium heat, or until the vegetables are soft. Wihen cooked, squeeze in some lemon juice and taste, seasoning again with salt and pepper if required. 7 Bring a large pot of salted water to the boil. Add the pearl couscous and cook for 8 - 10 minutes or until couscous is tender. Drain. 8 At last put together couscous and caponata and fold together so that the vegetables and sauce coat the balls of couscous. Finish with drizzle of olive oil and sprinkle over parsley. 9 Enjoy… 10 1 Peel stips of skin from the eggplant, from top to bottom, so it leaves a stripy pattern. Cut the eggplants into 2 cm cubes. 1 Peel stips of skin from the eggplant, from top to bottom, so it leaves a stripy pattern. Cut the eggplants into 2 cm cubes. 2 Heat 2 tbsp each of the olive oil in sunflower oil in a large casserole dish. Add the eggplant and fry for 3 - 4 minutes over a medium heat, turning often, until golden (you may have to do this in several batches to avoid overcrowding). Remove the eggplant from the dish and place in colander. Sprinkle over some salt. 2 Heat 2 tbsp each of the olive oil in sunflower oil in a large casserole dish. Add the eggplant and fry for 3 - 4 minutes over a medium heat, turning often, until golden (you may have to do this in several batches to avoid overcrowding). Remove the eggplant from the dish and place in colander. Sprinkle over some salt. 3 Add the capsicum and celery to a casserole dish along with an extra tablespoon of sunflower oil if needed, and fry for 3 minutes until slightly softened. Season with a pinch salt, then transfer to the colander with eggplant. 3 Add the capsicum and celery to a casserole dish along with an extra tablespoon of sunflower oil if needed, and fry for 3 minutes until slightly softened. Season with a pinch salt, then transfer to the colander with eggplant. 4 Heat 1 tbsp of olive oil in the casserole dish and add the onions. Cook for 2 minutes, then stir in the harrisa paste and cook for another 5 minutes, or until the onions are soft. 4 Heat 1 tbsp of olive oil in the casserole dish and add the onions. Cook for 2 minutes, then stir in the harrisa paste and cook for another 5 minutes, or until the onions are soft. 5 Return the eggplant, celery and cupsicum to the pan and add the tomatoes, red wine vinegar, capers and olives. Stir in the sugar and season with salt and pepper. If the mixture is a bit dry, add a few tablespoons of water (though just a little at a time, as the mixture will become more liquid as the vegetables cook). 5 Return the eggplant, celery and cupsicum to the pan and add the tomatoes, red wine vinegar, capers and olives. Stir in the sugar and season with salt and pepper. If the mixture is a bit dry, add a few tablespoons of water (though just a little at a time, as the mixture will become more liquid as the vegetables cook). 6 Cover and cook for 20 minutes over a low medium heat, or until the vegetables are soft. Wihen cooked, squeeze in some lemon juice and taste, seasoning again with salt and pepper if required. 6 Cover and cook for 20 minutes over a low medium heat, or until the vegetables are soft. Wihen cooked, squeeze in some lemon juice and taste, seasoning again with salt and pepper if required. 7 Bring a large pot of salted water to the boil. Add the pearl couscous and cook for 8 - 10 minutes or until couscous is tender. Drain. 7 Bring a large pot of salted water to the boil. Add the pearl couscous and cook for 8 - 10 minutes or until couscous is tender. Drain. 8 At last put together couscous and caponata and fold together so that the vegetables and sauce coat the balls of couscous. Finish with drizzle of olive oil and sprinkle over parsley. 8 At last put together couscous and caponata and fold together so that the vegetables and sauce coat the balls of couscous. Finish with drizzle of olive oil and sprinkle over parsley. 9 Enjoy… 9 Enjoy… 10 10 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hawaiian Chicken Burger Shrownies (Sugar Cookie + Brownie) Vietnamese Braised Mixed Veggies & Tofu | Rau Củ Kho Đậu Hủ Vanilla oat power balls Ube Matcha Latte with Cold Foam Hawaiian Chicken Burger Shrownies (Sugar Cookie + Brownie) Vietnamese Braised Mixed Veggies & Tofu | Rau Củ Kho Đậu Hủ Vanilla oat power balls Ube Matcha Latte with Cold Foam MINI MASALA PANIYARAM (made from Idli Batter) California Farm Microwave Asparagus Taal Pudding / Palm Fruit Pudding for Jhulan Jatra Phodnichi poli Nolen Gurer Millet Payesh (Millet & Date Palm Jaggery Kheer / Pudding) CHOCO COFFEE CASHEW Ice cream (Traditional Indian Ice cream in kothi) Vanilla oat power balls Not so creamy mushroom soup with vegetables Milk peda 🍅🥪🥗 Bruschetta 🥗🥪🍅 MINI MASALA PANIYARAM (made from Idli Batter) California Farm Microwave Asparagus Taal Pudding / Palm Fruit Pudding for Jhulan Jatra Phodnichi poli Nolen Gurer Millet Payesh (Millet & Date Palm Jaggery Kheer / Pudding) CHOCO COFFEE CASHEW Ice cream (Traditional Indian Ice cream in kothi) Vanilla oat power balls Not so creamy mushroom soup with vegetables Milk peda 🍅🥪🥗 Bruschetta 🥗🥪🍅