This is one such easy recipes to prepare Which you can turn to when you don't feel like cooking. The couscous with tomato and black olives is prepared in five minutes. Yes, you read it right. A very useful recipe for these summer days when you don't want to get into the kitchen.
Tomatoes are now in season. Eating good tomatoes is not easy at all during the rest of the year so we have to take advantage now that it is easy to find them in the markets. In addition to the tomato, I have added a little mozzarella cheese and some olives to the recipe that you could substitute with other ingredients.
What ingredients are you wondering about? For some dried figs or anchovies, for example. The former will add a sweet touch to the couscous and tomato mixture and the latter will add a salty touch. Also, I encourage you to flavor the couscous with your favorite spices.
The recipe
- ½ cup couscous breakfast
- ½ cup of vegetable broth for breakfast
- Sal Island
- Pepper
- Oregano
- Extra virgin olive oil
- 1 ripe tomato
- 10 black olives
- 1 ball of mozzarella
- We heat the water with a pinch of salt, pepper and oregano. When it starts to boil, add the couscous, stir, cover the pan and turn off the heat.
- We cook the couscous for 4 minutes or as long as the manufacturer stipulates.
- Then we add a teaspoon of oil and we let go with a we have the grains.
- We divide the couscous on two plates and we cover with thin tomato slices.
- Now, add the olives and chopped cheese.
- We season, season with a drizzle of oil and enjoy this couscous with tomato and black olives.