Cous Cous alla Trapanese

Cous Cous alla Trapanese

Chef Fabrizio Bazzani brings us this vegetarian Cous Cous alls Trapanese recipe using Persian Lime Olive Oil and Harissa Olive Oil.

Products used: Harissa Olive Oil, Persian Lime Olive Oil


1 Eggplant, peeled and diced
2 small Shallots, diced
1 cup green Olives, chopped
1 Zucchini, diced
3 stalks of Celery, diced
10-12 oz canned peeled Tomatoes
4 Tbsp SOOC Persian Lime Olive Oil
Ground Clove
SOOC Harissa Olive Oil, to finish
1 box of Couscous, prepare as instructed


Place eggplant in a bowl of salted water and set aside.

Sauté the shallots and olives in a skillet until soft. Drain the eggplant; add to skillet with the zucchini and celery. Cook for 5 minutes. Add the tomato, a pinch of cloves, and Persian Lime Olive Oil to skillet. Cook 10-15 more minutes.

When finished season lightly with salt, pepper, and Harissa Olive Oil to taste. Serve over couscous.