|CousCous with anchovies fillets, sun-dried tomato and lemon zest
- 200 g HELIOS buckwheat CousCous
- 300 ml vegetable broth
- 1 small jar of anchovies (12 anchovies fillets)
- 50 g sun-dried tomatoes
- 2 tbs green olives, sliced
- 1 lemon, untreated (the zest)
- 2 green onions
- ½ tsp sugar
- Salt, pepper
- Olive oil
Heat vegetable broth. Place CousCous in a large bowl, pour hot vegetable broth over couscous and stir. Cover bowl with plastic wrap and let rest for 5’. Chop sun-dried tomatoes and fresh onions. Saute in olive oil with sugar for 1-2’. Add sun-dried tomatoes, fresh onions, olives, pepper and salt to couscous and stir with a fork. Fill a cooking ring with couscous and garnish with anchovies. Serve with lemon zest and chopped fresh onion.
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