ORGANIC WHOLE WHEAT COUSCOUS PANTESQUE STYLE
Ingredients
- 350 g organic whole wheat couscous
- 350 g of hot water
- 250 g of cherry tomatoes
- 300 g boiled potatoes
- 30 g of desalted capers
- 1/2 red onion
- 50 g pitted green olives
- 2 tablespoons of white wine vinegar
- extra virgin olive oil to taste
- fine salt to taste
- 5 basil leaves
- 2 pinches of oregano
- 1 pinch of black pepper
Watch the video recipe by Anna Creations in the Kitchen
Preparation
Pour cous cous into a bowl, add a pinch of salt, hot water, stir, cover, and let rehydrate for 10 minutes. After the resting time has elapsed, shell it with a fork.
Boil the potatoes, peel them and cut them into large cubes. Slice the onion and cut the cherry tomatoes into wedges.
Pour the potatoes into a bowl, add the onion, cherry tomatoes , olives, capers, chopped basil, oregano a pinch of pepper, salt add a couple of turns of oil and vinegar and stir.
Pour the shelled couscous into a bowl, add the vegetables and stir
Add a drizzle of extra virgin olive oil and stir.
Place in the refrigerator for about an hour or until ready to serve
