We had a creative vegetarian meal at Galleria Ristorante in Cefalù, Sicily, on their lovely back patio beside palm and olive trees, steps from the sea. One memorable couscous dish they served had stewed vegetables with chopped pistachios on top. Pistchios are grown nearby, and I loved the added crunch.
Sauté on med heat, stirring frequently, about 7 min or until carrots are a bit tender
I like to use vegetable broth instead of water to add flavor.
Serve Toss the cooked couscous with a bit of olive oil to keep it from clumping, then spread it out on a platter & pile the vegetables on top. Sprinkle the platter with
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