Sicilian Inspired Cous Cous


submitted by Kitchen Angel



3/4 cup pine nuts or pistachios
1 medium sized eggplant
extra virgin olive oil
1 cup shallots and / or purple onion
3 juicy roma tomatoes
parsley (as little or as much as you like)
3/4 cup sultanas
1/2 an orange or lemon, juiced
1 cup cous cous 



Dice the eggplant into 1cm cubes. 



Heat 3-4 tablespoons of oil in a frypan and fry the eggplant until golden.  Drain on absorbent paper.

Toast the pine nuts until they start to turn golden.

Dice the shallots / onions, tomatoes and parsley into similar sizes as the eggplant.




Cook the cous cous per the instructions on the packet. 

Once the cous cous is cooked, transfer it to a bowl and add the eggplant, pine nuts, shallots / onions, tomatoes, parsley, sultanas and orange juice.  Mix well.  Dress with a drizzle of oil and serve with a bottle of nero d’avola red.



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