Couscous with Smoked Sardines
A simple dish with a smoky touch from tinned sardines.
Ingredients
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300g couscous
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600ml hot water
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2 onions
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2 carrots
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2 courgettes
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1 pepper (colour of your choice)
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1 whole beef-heart tomato
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2 cloves garlic
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vegetable stock
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fresh aromatic herbs (mint, sage, oregano...)
Preparation Method
- In a saucepan, sauté the garlic in two tablespoons of olive oil, with salt and pepper. Add the chopped onions and cook for a few minutes. Add the carrots, courgettes and tomatoes, all cut into strips, and the tomato sauce. Cover with the vegetable stock and cook until the vegetables are cooked but still crisp.
- Cook the couscous: pour it into a large bowl, season with salt, paprika and two tablespoons of olive oil and cover with hot water. Leave it to stand for two minutes and carefully separate the grains with a fork, mixing them together.
- When the vegetables are ready, add the rinsed and drained chickpeas and peas and cook for a little longer, mixing well. Serve the couscous in bowls.
- Top with the vegetables and their seasoning, and the lightly crumbled smoked sardines. Finish with a drizzle of olive oil and herbs.
