April 8, 2016
1 cup plain couscous
2 oz Tantillo California Extra Virgin Olive Oil
8 grape tomatoes, halved
2 garlic cloves, minced
¼ cup fresh parsley, chopped
1 tsp fresh basil, ripped
2 skewers of fresh rosemary, destemmed
1 beefsteak tomato, julienned
1 tsp oregano
Salt and pepper to taste
1Prepare the couscous according to package instructions.
2Place a sauté pan over low heat with Tantillo California Extra Virgin Olive Oil. Add grape tomatoes, garlic, parsley, basil, and rosemary for about 5 minutes, until garlic is soft.
3Toss cooked couscous in a large mixing bowl with beefsteak tomato and oregano.
4Mix the grape tomato mixture from the sauté pan into the couscous and add salt and pepper to taste. Buon Appetito!
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