Spelt Couscous with Snails, Zucchini and Carrots

For the spelt couscous with snails, zucchini and carrots, first put the couscous in a bowl, season with a little salt and pour hot water over it so that the couscous is just covered. Cover with a plate and let it swell for about 10 minutes.

Drain the chickpeas in a colander, rinse well and drain. Drain and drain the snails as well. Clean and peel the carrots and cut into bite-sized pieces. Wash, clean and slice the zucchini. Peel and finely dice the garlic and shallot.

Sauté the vegetables in a pan in hot oil for about 10 minutes. Add the chickpeas, snails and almonds, and stir in the drained capers. Season everything with salt and pepper.

Wash the basil, shake dry.

Arrange the couscous with the pan contents on plates and garnish with basil. Serve the spelt couscous with snails, zucchini and carrots drizzled with olive oil.

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