Mediterranean Cous Cous

Ingredients

- 300g cous cous
- 200g of Maruzzella Tuna fillets
- 1 eggplant
- 6 Maruzzella anchovy fillets
- Taggiasca olives
- 50g pistachios
- 180g sun-dried tomatoes
- 1 unwaxed lemon
- chili pepper
- salt
- extra virgin olive oil

Procedure

Cut the eggplant into 4 slices, about 2cm thick. Scoop out the flesh from each slice. Cut the remaining eggplant into cubes and fry. Prepare the dressing. Cut the Maruzzella anchovies, the Maruzzella Tuna Fillets and the sun-dried tomatoes into small pieces. Finally chop the pistachios and chili pepper. In the meantime, bring a pan of water (with salt) to the boil. Place the cous cous in a bowl and cover with the boiling water. Place a lid on the bowl and wait a few minutes. Use a fork to loosen the cous cous and add a tablespoon of oil. To serve, fill the center of the sliced eggplants with the cous cous, the fried eggplant, the Maruzzella Tuna Fillets, the Maruzzella anchovies, the sun-dried tomatoes, the pistachios, the chili pepper, the Taggiasca olives and grated lemon zest.