Whole Farro Cous Cous with vegetables
Ingredients for 4 people
250g of whole Farro Cous Cous, 300 ml of hot water, extra virgin olive oil, 1 clove of garlic, 10 basil leaves, 1 carrot, 1 onion, 1 eggplant, 1 chilli, 8 small tomatos (pachino or ciliegino tomatos), 2 courgettes, fine sea salt.
Method
In a large bowl put the eggplant and the tomatoes cut into pieces, the courgettes cut into pieces, the carrot finely minced. In a large saucepan, put 6 tablespoons of extra virgin olive oil, the clove of garlic finely minced, the chopped onion and the chilli coarsely shredded, then warm up for 3 minutes over low heat. Add the diced vegetables, and let it cook over low heat for at least 20 minutes (add half glass of hot water or some tablespoons of extra virgin olive oil if too dry), then add some fine sea salt to taste.
In the meantime, in another bowl, pour 2 tablespoons of extra virgin olive oil, the whole farro cous cous, and half teaspoon of fine sea salt, then stir while pouring the hot water. Cover and let it rest for 3 minutes. Finally, add another tablespoon of extra virgin olive oil, stir again and warm it up in a saucepan, over low heat, for 1 minute. In a bowl, combine the vegetables with the whole farro cous cous and serve it up. Garnish with some basil leaves.
