Couscous with olives and sun-dried tomatoes
2 servings
6 minutes
Couscous with olives and sun-dried tomatoes is an exquisite dish of author cuisine, combining Mediterranean motifs and simplicity in preparation. The light and airy couscous absorbs the aromas of Italian herbs, creating a rich flavor palette. Salty olives add depth to the taste, while sweet sun-dried tomatoes bring a subtle acidity that balances the composition. This dish is perfect as a light lunch or an elegant side dish complementing meat or fish dishes. Couscous is renowned for its versatility and quick preparation, and when combined with olive oil, it acquires a velvety texture. This culinary tandem will appeal to Mediterranean cuisine enthusiasts and is an excellent choice for those seeking harmony of flavors and simplicity in cooking.
1
Pour the couscous into a deep bowl.
- Couscous: 0.5 glass
2
Pour with boiling water.
- Boiling water: 0.8 glass
3
Add Italian herbs.
- Italian herb blend: 1 tablespoon
4
Without stirring, cover with a lid or plate for 4-5 minutes.
5
Slice the olives into thin rings.
6
Chop the sun-dried tomatoes finely.
7
Whisk the couscous vigorously with a fork.
8
Then add salt.
- Sea salt: to taste
9
Add butter and mix.
- Extra virgin olive oil: 1 teaspoon
10
Add olives.
- Pitted black olives: 7 pieces
11
Then add the tomatoes and mix.
- Sun-dried tomatoes: 5 piece
