COUSCOUS WITH SUN-DRIED TOMATOES AND OLIVES
Ingredients
- 300 g medium couscous
- 300 g of hot water
- 30 g of desalted capers
- 150 g of sun-dried tomatoes
- 50 g pitted olives
- basil leaves
- extra virgin olive oil to taste
- fine salt to taste
Preparation
Watch the video recipe by Anna Creations in the Kitchen
Pour the couscous into a bowl, add a pinch of salt and the hot water, stir, cover, and let it rehydrate for 10 minutes.
After the resting time has elapsed, shell it with a fork.
Pour the fluffed couscous into a bowl, add the desalted capers, the chopped sun-dried tomatoes, the olives, and the torn basil, then add the oil and stir
Add 2 tablespoons of extra virgin olive oil and stir
Place in the refrigerator for about an hour or until ready to serve
