The Cous Cous is a North Africa typical recipe. As a consequence of the Arab colonization, it was imported into western Sicily and became a traditional food also in Sicily, that’s why every year in San Vito lo Capo it’s celebrated the Cous Cous Fest. An international gastronomic event that presents the typical dish of the territory, that is still today a symbol of peace and cultural integration. This version is prepared with mushrooms and spinach. A tasty and really simple idea to make, even for the laziest cook.
130 g of cous cous
240 g of champignon mushrooms
250 g of fresh spinach
extra virgin olive oil
Pour the cous cous into a bowl with high sides.
Prepare the vegetable broth that will weigh twice the weight of the cous cous.
Add it to the cous cous with a sprinkle of turmeric.
Cover with plastic wrap and let it rest in a bowl.
Put a little water to boil in a saucepan.
blankMeanwhile, wash the mushrooms with plenty of cold water then cut into thin slices.
Poach the spinach in a saucepan with a little water. Drain and put them aside.
Peel the carrot and cut it into thin slices.
And so the onion. Then chop the shallot and cut the celery into small pieces.
Take a pan and fry the oil for a few seconds with onion, carrot, celery and shallot.
Then add mushrooms.
Add the poached spinach, salt and pepper and cook for 5 minutes.
Meanwhile, crumble the cous cous with a fork.
Season with the mixture made of mushrooms and spinach.
Add a sprinkle of parsley, mix thoroughly and serve it.