Tomato Couscous Risotto

Tomato Couscous Risotto

1 cup couscous, cooked
Olive oil
1/2 onion
~4 cloves of garlic
1 tsp cayenne pepper
2/3 cup of jack cheese
2 tsp Italian seasoning
1 tomato, cubed
Vegetable bouillon

1. Couscous - Bring water to boil in a pot. Once boiling, stir in couscous (1:1 ratio of water:couscous). Cover pot and let it sit for 10 minutes. Fluff couscous and it's done!
2. Heat a large pan with olive oil over medium heat. Sautee onion and garlic until brown.
3. Add cooked couscous, cayenne pepper, jack cheese, Italian seasoning. Mix well.
4. Dissolve vegetable bouillon in 1 cup water. Add to pan and cook until couscous is not liquid-like.
5. Salt to taste.


For more thoughts, read my 30 Day Homecooking Challenge Week 1 FOOD THOUGHTS post! :)

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