Delicate yet flavourful, this cous cous can be prepared a day in advance, making a handy and delicious dish. It is perfect served with some fried fish on the side.
- 800 gr (net weight) squash, peeled and diced
- 2 large Jerusalem artichockes, peeled and diced
- 1 bunch fresh parsley
- 40 gr butter
- 4 large zucchinis
- 1 garlic clove
- 800 gr cherry tomatoes
- extravirgin olive oil
- 500 gr spelt couscous
Place the diced squash and Jerusalem artichokes in a bowl, pour in melted butter, chopped parsley, a good grating of black pepper, and mix thoroughly. Set aside for 1 hour. Prepare the zucchinis, by thinly chopping them and placing them in a bowl with crushed and chopped garlic, 2 tbsp oil and black pepper. Set aside for 40 minutes.
Wash and halve the cherry tomatoes and lay on a baking tray lined with parchment paper. Take care that the sliced part of the tomatos lay on top. Bake at 160°C fan oven for 30 miutes, then season with 2/3 tbsp olive oil, salt and pepper, and put back in the oven. Bake at 140°C fan oven for around 20 minutes, or until they look golden around the edges.
Now bake the squash and zucchini. Place separately on two different baking trays lined with baking paper. Bake at 160° fan oven for 20 minutes, stirring only once: you should have small, semi dehydrated and lightly crispy dices.
Place all the vegetables in a large bowl, adding a drizzle of olive oil and some salt if necessary.
Prepare your cous cous according to instructions, leaving to cool at room temperature. Delicately break apart and fluff the cooked cous cous with a fork before incorporating the vegetables. Add a little more oil and place the mix in a well oiled baking tin. Gently press the cous cous in order to eliminate air bubbles, then cover with aluminum foil so that the cous cous will maintain the ideal grade of humidity. Before serving, bake at 140° for 20 minutes, then unmeld and decorate to taste.