Couscous with jalapeno pepper

2 servings

7 minutes

Couscous with jalapeño pepper is a bold combination of the airy texture of couscous with the fiery notes of Mexican pepper. This recipe embodies a creative approach to traditional grains, transforming it into a vibrant dish with rich aromas of marjoram, basil, and sun-dried tomatoes. The ease of preparation makes it an ideal choice for a quick yet exquisite dinner. Butter adds creaminess and depth of flavor to the couscous, while jalapeño provides a pleasant spiciness that awakens the appetite. The dish pairs perfectly with refreshing herbs and works well as a light standalone dinner or as a side for meat and fish. Each bite is a play of textures and flavors that can surprise even the most discerning gourmets.

Energy value per serving

• Calories: 183.2
• Proteins: 4.8g
• Fats: 9g
• Carbohydrates: 20.3g

Ingredients

• Couscous: 100 g
• Water: 150 ml
• Marjoram: 0.5 tsp
• Dried basil: 0.5 tsp
• Sun-dried tomatoes: 3 pc
• Canned Jalapeno Peppers: 25 g
• Butter: 1 pc
• Sea salt: to taste

Cooking steps

1. Pour couscous into a deep dish and add marjoram.

   Required ingredients:

   • Couscous: 100 g
   • Marjoram: 0.5 teaspoon

2. Also add basil.

   Required ingredients:

   • Dried basil: 0.5 teaspoon

3. To salt.

   Required ingredients:

   • Sea salt:  to taste

4. Pour with boiling water.

   Required ingredients:

   • Water: 150 ml

5. Cover with a lid for 4 minutes.

6. Cut the dried tomatoes.

   Required ingredients:

   • Sun-dried tomatoes: 3 pieces

7. Whisk the grains actively with a fork, then add butter and mix after half a minute.

   Required ingredients:

   • Butter: 1 piece

8. Add tomatoes.

   Required ingredients:

   • Sun-dried tomatoes: 3 pieces

9. Add hot pepper.

   Required ingredients:

   • Canned Jalapeno Peppers: 25 g

10. Mix and serve, garnished with a leaf of greenery.