Couscous with sweet and sour vegetables, cooked ham, and salted almonds

Difficult

40 minutes

4 people

Recipe made with:

Julienne of Cotto

Ingredients:

300 g couscous
2 eggplants
2 zucchini
2 bell peppers
10 cherry tomatoes
½ onion
2 packs of Beretta julienne cooked ham
extra virgin olive oil
salt
brown sugar
vinegar
peeled almonds

Preparation:

Preparation: To make the couscous, first wash all the vegetables, chop the eggplants into small pieces, then fry them in extra virgin olive oil with the onion. Now move on to the peppers, remove the filaments and seeds, then chop them and add them to the pan. Do the same with the zucchini.

Sauté over high heat, stirring frequently, then add the halved cherry tomatoes. Season with salt, cover with a lid, and cook for twenty minutes. Meanwhile, toast the couscous with a tablespoon of oil, then add an equal amount of boiling water.

Let it absorb, then fluff the couscous with a fork. Return to your pan. When everything is soft, remove the lid, turn the heat up to high, add a teaspoon of sugar and the vinegar, then let it evaporate.

Add the cooked ham and fresh basil. Mix the couscous with your sweet and sour vegetables and finally add the almonds, which you will have toasted in a pan with a pinch of salt. This dish is excellent both hot and cold. Bon appétit, Francesca.

Enjoy your meal!

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Couscous with sweet and sour vegetables, cooked ham, and salted almonds

Ingredients:

Preparation:

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