WINE SHOP MIONETTO

Vegna cous cous 

Fancy Mediterranean flavors and lightness? Try our vegan cous cous, to be savored with the fragrant freshness of our Prosecco Bio.

Ingredients for 4 people

- 400 g cooked cous cous

- 2 zucchini

- 1 large long eggplant (or two small ones)

- 1 yellow bell bell pepper

- 2 Pachino-type tomatoes

- 1 clump of fresh mint and one of parsley

- Lemon zest

- spice mix for cous cous q.b.

- EVO oil to taste

RECIPE

Make cous cous according to package instructions (usually just add salted boiling water, wait 3 to 4 minutes and fluff with a fork), season with a couple teaspoons of cous cous spices and a drizzle of EVO oil.

In a large skillet stir-fry the diced zucchini, eggplant and pepper in a little oil for 10 to 15 minutes. Dice the tomato and remove the seeds, salting it lightly to drain the vegetable water.

Season your cous cous with the sautéed vegetables and fresh tomato, season with chopped parsley, mint and lemon zest and serve at room temperature. Enjoy your cous cous with a chilled glass of Prosecco Bio.