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.