Colorful couscous pan

Ingredients for 3 servings:

• 1 onion(s)
• 1 tbsp olive oil
• 150 g couscous
• 2 pinches of vegetable stock powder
• 1 tbsp tomato paste
• 1 pack of tomatoes, pureed
• Herbs, Italian
• 1 handful of olives
• 100 g sheep’s cheese
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

quick and vegetarian

Finely chop the onions and fry in a pan with a little olive oil over medium heat until translucent. Stir frequently. Prepare the couscous according to the package instructions. Dissolve the vegetable stock and tomato paste in the hot water before adding the couscous. Set aside to swell. Add the passata to the onions and simmer over low heat. Then crumble the feta cheese and chop the olives. When the couscous is ready, remove the tomato sauce from the pan and fry the couscous in the pan. Add the tomato sauce to the pot, add the herbs, and continue simmering. After a few minutes, add the olives and feta cheese to the couscous and fry for a further 4 minutes. Season the tomato sauce with salt and pepper and serve with the couscous.