Ingredients for 4 people

  • 160 g cous cous
  • 1 clove garlic
  • 8 g fresh ginger
  • 80 g spring onions
  • 160 g carrots
  • 160 g aubergines
  • 80 g cherry tomatoes
  • 160 g courgettes
  • 25 ml extra virgin olive oil
  • 60 ml De Nigris Organic Apple Cider Vinegar with Mother
  • 500  ml vegetable stock
  • Small bunch fresh coriander leaves, finely chopped
  • 1 tbsp sea salt flakes

For the recipe

Cook the couscous according to the instructions on the packaging. Drain and set it aside.
Peel and slice the garlic and the ginger, slice the spring onions, dice all the other
vegetables and finely chop the coriander (set it aside).
Pour the oil into a medium size saucepan and set the heat on to medium.
add the garlic, ginger and spring onions and fry  for about four minutes, 
then add all the other vegetables and the Apple Cider Vinegar, and continue to cook for  a further eight minutes, then add the vegetable stock, cover with a lid and continue to cook for about 10 to 15 minutes, stirring from time to time.
Once the vegetables are  cooked, add the salt and 2/3 of the chopped coriander.
Combine the cooked couscous with the cooked vegetables, stir well, and finish with some more chopped coriander.

Cooking with Chef Giovanni