Crunchy tomato couscous

Name: Crunchy tomato couscous
Total time: 1200 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 cup couscous; 1 cup Good quality chicken or vegetable broth; 1 medium onion finely chopped; 1/2 tsp sugar; 2 piece Ripe tomatoes chop them in small cubes; 2 tbsp Tomato pure; 3 tbsp olive oil; 1 salt and pepper to taste

bluepixelsz @cook_3130264

I got this recipe from Yotam Ottolenghis Jerusalem book in it the author says this recipe is his favorite. I love crunchy dishes and I had to make something quick for lunch. It turned out really good and both my children asked for Thirds!! I couldnt even reserve any left for my husband to try it later.

bluepixelsz @cook_3130264

Saved

Ingredients

20 mins

5 servings

Hydrating the couscous
1 cupcouscous
1 cupGood quality chicken or vegetable broth
salsa
1 mediumonion finely chopped
1/2 tspsugar
2 piece Ripe tomatoes chop them in small cubes
2 tbspTomato pure
3 tbspolive oil
1salt and pepper to taste

Saved

Steps

20 mins

1

Bring the broth to boil and pour it in a bowl with the cous cous. Leave it covered with a lid or plastic wrap for 10 min.
2

In a medium pan add 2 tbs of olive oil and the onion, cook it until the onion becomes soft and transparent. Then add the sugar, tomato pure and the diced tomatos. Season to taste with salt and pepper let it cook for 5 minutes.
3

Mix the couscous and salsa adjust seasoning if necessary.
4

In a medium pan melt the butter with 1tbs olive oil leave all the surface of the pan covered with this. Pour the couscous and spread it around and flatten pushing not very hard in order to get the cous cous snug and tight around with the back of a spoon. Let it cook covered under very low fire for 10 or 15 min until the sides look dried up. When you are ready to eat it turn it over and enjoy.