CousCous with anchovies fillets, sun-dried tomato and lemon zest

Ingredients:

• 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

Preparation:

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.