John Myers
Ingredients for 2 servings:
- 125 g couscous
- 200 ml water
- 1 tsp basil, dried or fresh
- ½ tsp salt
- 4 cocktail tomatoes
- 1 ball of mozzarella
- 1 tbsp olive oil
- Pepper, coarsely ground
- possibly garlic
Instructions
Working time approx. 2 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 12 minutes
great as a quick and easy lunch
Bring the water to a boil in a kettle or saucepan, then stir in the basil and salt. Add the couscous and stir a few times over medium heat until the couscous has absorbed most of the water. Cover and remove the pan from the heat. Let the couscous rest for 3-4 minutes. Meanwhile, wash and quarter the tomatoes. Cut the mozzarella into pieces of any size. Return the couscous to the heat over medium heat, stirring constantly. By now it should have become a soft, fluffy mixture. If it looks dry, add 1 tablespoon of water if necessary. After a maximum of 1 minute, remove from the heat and serve on a plate. Layer the tomatoes and mozzarella on top and season with pepper and garlic, if desired. Finally, drizzle the olive oil over the top in circles.
Facebook Comments