Extra large cous cous

The Tiberino extra large cous cous is suitable for tasty preparations, both savory and sweet.

Couscous is an Arab preparation made with durum wheat semolina, water, and oil.

Generally, couscous is excellent as it is, with a drizzle of olive oil and a pinch of black pepper, for a quick and original side dish to accompany any main course. Alternatively, it is perfect served with meat stews (lamb or chicken), fish, or vegetables.

INGREDIENTS: durum wheat semolina, water

COUS COUS WITH VEGETABLES RECIPE

INGREDIENTS:

- 250g couscous
- 2 tablespoons olive oil
- 300ml vegetable broth
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 red bell pepper
- 1 onion
- 1/2 can peeled tomatoes
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 1/2 bunch parsley
- 1/2 bunch basil

PREPARATION:

1. Start by preparing the couscous: put olive oil and couscous in a bowl and mix to combine.

2. Put the vegetable broth in a pot and bring it to a boil. Add the couscous, stir, reduce the heat, and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.

3. Meanwhile, finely chop the onion and place it in a pan with olive oil. Add the bell peppers, peeled tomatoes, cumin, turmeric, paprika, chili flakes, salt, and pepper.

4. Cook for 5-7 minutes until the peppers start to soften. Add the finely chopped parsley and basil.

5. Add the vegetable mixture to the couscous and mix to combine.

6. Serve hot or at room temperature.