Couscous with black chickpeas, aubergines, cherry tomatoes, and cacioricotta cheese
Cous-cous-con-ceci-neri-melanzane-pomodorini-e-cacioricotta-lofrese-legumi-3
Couscous with black chickpeas, aubergines, cherry tomatoes, and cacioricotta cheese
INGREDIENTS for 2 people
- 120 gr couscous
- 135 ml boiling water
- 60 gr dried black chickpeas
- 1 aubergine
- 50 gr cherry tomatoes
- 40 gr cacioricotta cheese
DIRECTIONS
Soak the black chickpeas for 1 night, rinse them and cook them in salted water for a couple of hours. Put the couscous in a bowl and pour the boiling water, previously salted, into it; cover with plastic wrap and let stand for 5 minutes. Once cooked, open up the couscous with extra-virgin olive oil and a fork. Wash and dice the cherry tomatoes. Wash and cut the aubergine into large cubes, and fry it. In the couscous bowl, add the fried eggplant, the cherry tomatoes, and black chickpeas and season everything.
PRESENTATION
Lay the couscous on the dish with the help of a pastry cutter and sprinkle the cacioricotta cheese over it.
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- Cous-cous-con-ceci-neri-melanzane-pomodorini-e-cacioricotta-lofrese-legumi-2
Correlati
24/06/2020