The cous cous is a typical dish of North Africa, now widespread in Italy, particularly in Sicily, but also in the whole world. It has a thousand-year history comparable almost to that of bread and rice. The most common cous cous is the one with vegetables. Here we propose a revisitation of this classic recipe with the addition of all the delicious taste of the Olive Nocellara del Belice Dop. A nutritious and tasty first course, rich in flavors and colors.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......