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COUSCOUS "PROVENÇAL"

Ingredients for People

30 g Olive oil
100 g Spring onions, finely chopped
15 g Garlic cloves, finely chopped
70 g Tomato purée
600 g Vegetable stock
100 g White wine (e.g. Chasselas)
300 g Couscous
150 g Cherry tomatoes, chopped into cubes
50 g Small green olives
6 g Basil, finely chopped
6 g Thyme, finely chopped
Salt
Ground pepper

PREPARATION

Chop the green part of the spring onions into thin rings and chop the white part and garlic cloves into thin slices.

COOKING

Heat the olive oil briefly in the half-moon (sealed tray). Add the onions and garlic and sauté briefly. Then add the tomato purée and continue to simmer. Pour in the white wine and vegetable stock and bring to the boil for 3 to 5 minutes. Add the couscous and simmer for 6 to 8 minutes at 180 °C. Add the tomatoes and olives and season with basil, thyme, salt and pepper.

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