In Sicily the Cous Cous is used daily for the preparation of numerous dishes and is well integrated into the local gastronomic tradition. The most famous event which sees the Cous Cous as the protagonist is held in San Vito lo Capo every summer in September. If you are going to spend your holiday in Sicily this is an event which is not to be missed out.
Meanwhile, try the following recipe to prepare a Mediterranean Cous Cous.
INGREDIENTS for 4 servings:
2 glasses of cous cous (∼200 g), follow the quantities written on the cous cous package
2 glasses of water
6-8 small courgettes with flowers
a bunch of good quality black olives
extra virgin olive oil
Slice the courgettes and fry them (together with the flowers) in a few tablespoons of olive oil. Fry until the courgettes are softened. Add salt to taste.
To cook the couscous, follow the instructions written on the package. When it is ready, break up lumps with a spoon or simply use your fingers. Let it cool at room temperature.
Mix the cous cous with the courgettes and add a bunch of black olives. Mix everything together and serve.