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.
1
Pour couscous into a deep dish and add marjoram.
- Couscous: 100 g
- Marjoram: 0.5 teaspoon
2
Also add basil.
- Dried basil: 0.5 teaspoon
3
To salt.
- Sea salt: to taste
4
Pour with boiling water.
- Water: 150 ml
5
Cover with a lid for 4 minutes.
6
Cut the dried tomatoes.
- Sun-dried tomatoes: 3 pieces
7
Whisk the grains actively with a fork, then add butter and mix after half a minute.
- Butter: 1 piece
8
Add tomatoes.
- Sun-dried tomatoes: 3 pieces
9
Add hot pepper.
- Canned (pickled) jalapenos: 25 g
10
Mix and serve, garnished with a leaf of greenery.
