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Preparation Time:
25 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
300 g couscous -
350 g water -
300 g eggplant -
2 ripe tomatoes -
130 g D'Amico Castelvetrano Pitted Sweet Olives in brine-
170 g D'Amico Rustic Courgettes “Capri Style“-
6 peeled shrimp -
extra virgin olive oil to taste -
fresh basil to taste -
salt to taste -
marjoram to taste -
2 cloves of garlic
Instructions
Pour hot water over the couscous, cover, and let stand as indicated on the package. In a pan with a drizzle of oil and a clove of garlic, add the diced eggplant and cook until golden brown.
When cooked, season with basil and salt to taste. Cut the ripe tomatoes into cubes and drain the olives. Drain the rustic courgettes "Capri Style". In a pan, quickly sauté the shrimp with a drizzle of oil, a clove of garlic, and marjoram.
Place the couscous on a plate, add the eggplant, olives, and tomatoes, and season with a drizzle of oil. Garnish with the rustic courgettes "Capri Style" and shrimp and serve.
