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Saffron couscous with Sicilian caponata

June 12, 2020
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Saffron couscous with Sicilian caponata

A dish that tastes like summer, we begin to enjoy the warm and fragrant season with this delicious dish, saffron couscous with caponata. Caponata is a Sicilian recipe prepared with vegetables such as eggplants, celery and tomato. Spicy and fresh flavors are mixed with the bitter sweet taste of vegetables and vitamins, minerals, fibers and antioxidants make this recipe not only tasty but also beneficial for health! Enjoy your meal!


250 grams of couscous

1 pack of saffron

500 grams of green and red peppers

500 grams of eggplants

4 sticks of celery

1 red onion

100 grams of pitted green olives

1 tablespoon of capers

300 grams of crushed tomatoes

3 tablespoons of white vinegar

1 tablespoon of brown sugar



Extra virgin olive oil

Sea salt

Black pepper

Rinse the eggplants, the peppers and the celery. Cut these vegetables into cubes, finely slice the onion and roughly chop olives and capers. In a saucepan, pour a drizzle of extra virgin olive oil and add the peppers and eggplants, cook for a few minutes. Then drain these vegetables and keep them aside.

In the same oil sauté the onion and the celery. Add the crushed tomato, olives, capers and cook for about 10 minutes stirring often.

Add the eggplants and the peppers and continue cooking for 10 minutes. Add the sugar and cook for a minute. Add two or three tablespoons of vinegar according to your taste, add a little salt and black pepper and cook for ten minutes. The caponata is ready, it can be served hot or even cold the next day.

Prepare the couscous now. Bring 500 ml of lightly salted water to the boil. Remove from the heat, add a drizzle of extra virgin olive oil, the saffron diluted in a little water and the couscous and mix. Cover and let it rest until the water has been absorbed, use a fork to fluff the couscous. Serve the caponata with couscous as a side dish flavored with chopped basil and thyme.

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