CORN COUSCOUS WITH ZUCCHINI, TOMATOES, PEPPERS, RUCOLA AND OLIVES

HOTMHOTMHOTM

corn couscous with vegetables5

It’s time for another entry for the Heart of the Matter event and I hope you are going to participate in this food blog event that aims at creating a recipe base of heart healthy recipes here. This month Joanna is hosting the event and the theme is vegetables so if you have a dish that you want to enter, send it to her at joannacary AT ukonline DOT co DOT uk, the last day is the 22 of June. Check out her announcement and what to do here or here.

I’m continuing the corn theme that I started yesterday, this time I’m using corn couscous. I had never seen that before but last week when I was roaming the small city of Pistoia I found it and some other types of couscous (barley and farro or emmer couscous) that I just couldn’t resist. Couscous is such a good combination with vegetables and we eat a lot of it during the summer months especially.

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CORN COUSCOUS WITH ZUCCHINI, TOMATOES, PEPPERS, RUCOLA AND OLIVES

Couscous, I used corn couscous but you can use normal if you want
Zucchini, sliced
Red or yellow bell pepper, diced
Cherry or date tomatoes, they just have to be small and sweet
Black olives
Rucola, rocket or argula salad
Parsley, finely chopped
Garlic, chopped
Peperoncino
Salt
Olive oil, extra virgin

– Sauté the zucchini slices in some olive oil together with the garlic and the peperoncino until the zucchini is golden.
– Add the bell pepper and go on cooking for a couple of minutes before adding the small tomatoes, olives and olives. Check if you need to salt it.
– After two minutes you add the rucola and toss for another minute
– While you are cooking the vegetables you prepare the couscous.
– Serve it either as I have or just pile up the couscous on a big plate, make a crater in the middle and put the vegetables there. Or mix it straight away.

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L