• 1 kg durum wheat semolina for couscous
  • 2 onions
  • 2 stalks of celery
  • 3 carrots
  • 2 zucchini
  • 2 eggplants
  • 3 bell peppers
  • 4 lemons
  • 300 ml extra virgin olive oil
  • 1 sprig of parsley
  • 1 sprig of mint leaves
  • 1 bunch of basil
  • salt and pepper to taste


Incocciare (bring together) the semola by pouring small quantities of salted water onto it from a pitcher and rotate your cupped hand to moisten the semola gradually and evenly – be careful to pour only small quantities of water each time, and only as much as is needed. The granules will absorb water, but the semola must never become too wet.

Season the semola with oil, salt and pepper and 1 chopped onion and steam for about 1 hour. Meanwhile, cut the eggplant, zucchini, the other onion, the celery, carrots and peppers into very small cubes. Cook the vegetables in a pan for about 20 minutes. Finely chop the parsley, basil and mint.

As soon as the couscous is cooked, season it with the cooked vegetables, the mixture of herbs, lemon juice and olive oil. Let rest in the refrigerator for about 3 hours and serve cold.

Agriturismo Vultaggio

c/da Misiliscemi, 4 - Fraz Guarrato, 91100 Trapani TP
P IVA IT 01922040819

Telefono +39 0923 864 261

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