• 2 lbs Of zucchini.
    • 1.5 cups of couscous, cooked.
    • All Purpose Seasoning
    • 5 tablespoon of olive oil.
    • Salt.

  1. Wash and cut zucchinis in small slices and steam.
  2. In a big pan, pour 3 tablespoons of olive and fry the zucchini pieces. Season with the caprese and keep frying until the get tender. Let it rest.
  3. Now in a big bowl with couscous, pour a proportional amount of boiling water. Add 2 tablespoon of oil, salt and stir with a fork to separate the grain.
  4. Add the zucchinis to the couscous and mix gently to incorporate. Serve cold and add an extra personal touch: chili powder or herbs.

Pinot Noir.