This couscous recipe is a quick and tasty take on traditional risotto. It combines the nutty taste of couscous with the richness of tomato, oregano, and melted mozzarella cheese. The dish tastes great and is ready quickly!
Ingredients: 1 cup couscous. 2 cups vegetable broth. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 1 teaspoon dried oregano. 1/2 cup shredded mozzarella cheese. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Cook the vegetable broth over medium-high heat in a medium-sized saucepan until it starts to bubble. Turn down the heat to keep it warm. Put the olive oil in a big pan and heat it over medium-low heat. It will take about 34 minutes of cooking after adding the chopped onion and garlic for them to become clear. Add the couscous and stir it in. Cook for another two to three minutes, stirring it often, until it's lightly toasted. One ladle at a time, add the warm vegetable broth while stirring constantly. Let the liquid soak in before adding more. Do this for another 10 to 12 minutes, or until the couscous is soft and creamy. Mix in the dried oregano and tomato chunks. Add two to three more minutes of cooking time until the tomatoes are fully heated through. Take the pan off the heat and add the shredded mozzarella cheese. Add pepper and salt to taste. Add fresh basil leaves to the top of the hot couscous risotto before serving. Cheers to your tasty Couscous Risotto with Tomato, Oregano, and Mozzarella!
Prep Time: 10 minutes
Cook Time: 20 minutes
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