Tomato couscous

Tomato couscous

Bioen
My Organic Alnatura Recipes
Vegetarian
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Serving(s)
4

Source : Alnatura

Ingredients:

1
onion
2
tbsp Alnatura olive oil
1
heaped tbsp Alnatura tomato purée
450
ml Alnatura vegetable stock
1
bay leaf
300
g Alnatura couscous
150
g cocktail tomatoes
100
g Alnatura green olives
50
g butter
Pinch of "fiery-fruity" seasoning
1
bunch of fresh basil

Peel and dice the onion. Heat the oil in a pan and sweat the onion for 5 minutes until translucent.

Stir in the tomato purée and cook briefly.

Add the vegetable stock and bay leaf and bring to the boil.

Add the couscous and remove from the heat. Leave to stand for 5 minutes.

Halve the cocktail tomatoes, remove the stones from the olives and stir both into the couscous.

Loosen the tomato couscous with a fork.

Add butter and seasoning to taste and serve with plenty of chopped basil.

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