Summer couscous with anchovies and primosale

To prepare the summer couscous with marinated anchovies and primosale, start with the mint-flavored oil: blanch the mint leaves for a few seconds in boiling water 1, then drain in ice water 2. When it is well chilled, squeeze the mint 3 and transfer it to a jar.

Add a couple of tablespoons of iced water 4 and the oil 5, then blend with an immersion blender 6.

Once you have obtained a homogeneous mixture 7, strain it through a fine-mesh sieve to make it smoother 8 and set aside 9.

Move on to the vegetables: trim and peel the carrots, then slice them thinly with a mandoline 10. Trim the zucchini and do the same 11, then slice the eggplants thinly with a knife 12.

Heat a grill well and grill the eggplant slices 13, zucchini 14, and carrot 15 on both sides. Set aside and let them cool slightly.

In the meantime, focus on the couscous: bring the water to a boil, salt it, and pour it into a bowl where you have placed the couscous 16. Stir 17 and cover with a lid 18.

After a few minutes, the couscous will have absorbed all the water, so season with a drizzle of oil 19 and fluff the grains well with a fork 20. Let it cool slightly and meanwhile cut the grilled vegetables into strips 21.

Also divide the cherry tomatoes into quarters 22. Combine the vegetables in a bowl and season with salt 23 and oil 24.

Now add the vegetable mix to the couscous 25, then add the primosale broken into pieces with your hands 26 and mix everything well 27.

Plate and complete with 3 fillets of anchovies marinated with citrus oil 28 and the mint oil 29. Your summer couscous with marinated anchovies and primosale is ready to be enjoyed 30!