<\/p>\n
So, fasten your apron and let’s try my:<\/p>\n
Cous Cous with Clams, Olives, Pistachio and Balsamic Vinegar “Malpighi”<\/h1>\nIngredients<\/h2>\n\n- 300g Couscous<\/li>\n
- 200g Clams (with shells)<\/li>\n
- 1 Tablespoon of Salted Capers<\/li>\n
- 1 White Onion<\/li>\n
- 170g Oven-Dried Black Olives<\/a><\/li>\n
- 5-6 Anchovy Fillets in Oil<\/li>\n
- 1 Tablespoon of Chestnut Honey<\/li>\n
- Balsamic Vinegar of Modena IGP “Malpighi”<\/a><\/li>\n
- Extra Virgin\u00a0Olive Oil “Il Vero”<\/a><\/li>\n
- 100 ml Lemon Juice<\/li>\n
- 1 Green Chilli Pepper<\/li>\n
- Oregano<\/li>\n
- Salt, as needed<\/li>\n
- A handful of Pistachios<\/li>\n
- \n
![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/10\/ClamsCousCous1.png\")
<\/a>Ingredients<\/figcaption><\/figure><\/li>\n<\/ul>\n\nSoak the capers to remove the salt, changing the water several times. Meanwhile, finely slice the onion and the green chilli pepper.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/10\/ClamsCousCous2.jpg\")
<\/a>Slice the onion and green chilli pepper<\/figcaption><\/figure>\nLay the slices on the bottom of a baking tray, add the drained capers, whole olives, the anchovy fillets chopped into pieces, the sliced chilli peppers and sprinkle with oregano.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/10\/ClamsCousCous3.jpg\")
<\/a>Put the sliced onion on a baking tray, olives, capers, anchovies, green chilli pepper and oregano.<\/figcaption><\/figure>\nDrizzle the honey over the surface, sprinkle abundant Balsamic Vinegar of Modena PGI “Malpighi”<\/a> and\u00a0Extra Virgin\u00a0Olive Oil “Il Vero”<\/a><\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/10\/ClamsCousCous4.png\")
<\/a>Drizzle honey,\u00a0Balsamic Vinegar of Modena PGI “Malpighi”<\/a> and\u00a0Extra Virgin\u00a0Olive Oil “Il Vero”<\/a><\/figcaption><\/figure>\nBake at 180\u00b0 for 20-25 minutes.<\/p>\n
In the meanwhile rinse the clams to remove the sand.<\/p>\n
Prepare the couscous according to the instructions on the package, but replacing one third of the water with lemon juice.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/10\/ClamsCousCous5.png\")
<\/a>Prepare the cous cous<\/figcaption><\/figure>\nRoast the pistachios and coarsely crush them in a mortar.<\/p>\n
Take the baking tray out of the oven when the capers and olives are crispy and covered with a caramelized layer.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/10\/ClamsCousCous7.png\")
<\/a>Make the onion and olives crispy and caramelized<\/figcaption><\/figure>\nQuickly add the clams and mix well so as to blanch them with the residual heat of the other ingredients.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/10\/ClamsCousCous8.png\")
<\/a>Blench the clams<\/figcaption><\/figure>\nAdd the sauce to the couscous and sprinkle with the pistachios.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/10\/ClamsCousCous9.jpg\")
<\/a>Mix all the ingredients<\/figcaption><\/figure>\n
- \n
- 300g Couscous<\/li>\n
- 200g Clams (with shells)<\/li>\n
- 1 Tablespoon of Salted Capers<\/li>\n
- 1 White Onion<\/li>\n
- 170g Oven-Dried Black Olives<\/a><\/li>\n
- 5-6 Anchovy Fillets in Oil<\/li>\n
- 1 Tablespoon of Chestnut Honey<\/li>\n
- Balsamic Vinegar of Modena IGP “Malpighi”<\/a><\/li>\n
- Extra Virgin\u00a0Olive Oil “Il Vero”<\/a><\/li>\n
- 100 ml Lemon Juice<\/li>\n
- 1 Green Chilli Pepper<\/li>\n
- Oregano<\/li>\n
- Salt, as needed<\/li>\n
- A handful of Pistachios<\/li>\n
- \n
<\/a>Ingredients<\/figcaption><\/figure><\/li>\n<\/ul>\n \nSoak the capers to remove the salt, changing the water several times. Meanwhile, finely slice the onion and the green chilli pepper.<\/p>\n
<\/a>Slice the onion and green chilli pepper<\/figcaption><\/figure>\n Lay the slices on the bottom of a baking tray, add the drained capers, whole olives, the anchovy fillets chopped into pieces, the sliced chilli peppers and sprinkle with oregano.<\/p>\n
<\/a>Put the sliced onion on a baking tray, olives, capers, anchovies, green chilli pepper and oregano.<\/figcaption><\/figure>\n Drizzle the honey over the surface, sprinkle abundant Balsamic Vinegar of Modena PGI “Malpighi”<\/a> and\u00a0Extra Virgin\u00a0Olive Oil “Il Vero”<\/a><\/p>\n
<\/a>Drizzle honey,\u00a0Balsamic Vinegar of Modena PGI “Malpighi”<\/a> and\u00a0Extra Virgin\u00a0Olive Oil “Il Vero”<\/a><\/figcaption><\/figure>\n Bake at 180\u00b0 for 20-25 minutes.<\/p>\n
In the meanwhile rinse the clams to remove the sand.<\/p>\n
Prepare the couscous according to the instructions on the package, but replacing one third of the water with lemon juice.<\/p>\n
<\/a>Prepare the cous cous<\/figcaption><\/figure>\n Roast the pistachios and coarsely crush them in a mortar.<\/p>\n
Take the baking tray out of the oven when the capers and olives are crispy and covered with a caramelized layer.<\/p>\n
<\/a>Make the onion and olives crispy and caramelized<\/figcaption><\/figure>\n Quickly add the clams and mix well so as to blanch them with the residual heat of the other ingredients.<\/p>\n
<\/a>Blench the clams<\/figcaption><\/figure>\n Add the sauce to the couscous and sprinkle with the pistachios.<\/p>\n
<\/a>Mix all the ingredients<\/figcaption><\/figure>\n
![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/10\/ClamsCousCousFinal3.png\")
<\/a>