Olive Oil Kuskurova
Quick answer
Olive Oil Kuskurova is a light dish where fresh couscous meets olive oil, tomatoes, and Mediterranean greens. It is prepared quickly and served warm or cold.
- Total time
- 40 dk
- Servings
- 4
- Calories (est.)
- ~220 kcal
- Difficulty
- kolay
olive oil kuskurova · couscous recipe · vegetarian Mediterranean dishes
40 dk · 4 servings · 220 kcal
Ingredients
- 2 cups couscous pasta
- 1/2 cup extra virgin olive oil
- 2 ripe tomatoes (grated)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1/2 bunch fresh basil
- 1 teaspoon granulated sugar
- Salt and black pepper
- 3 cups hot water
Method
- Heat the olive oil in a wide pan, add the diced onions and sauté until translucent.
- Add the garlic and grated tomatoes, cooking until the tomatoes reduce and thicken.
- Add the couscous pasta to the pan and stir-fry in the oil for 1-2 minutes.
- Pour in the hot water, add sugar, salt, and black pepper, then stir well.
- Cover the pan and simmer on low heat for about 12-15 minutes until the couscous absorbs the water.
- Remove from heat, stir in chopped fresh basil, let it rest for 10 minutes, and serve.
Drizzle an extra tablespoon of olive oil right before turning off the heat to give the couscous a glossy finish.
FAQ
Is Olive Oil Kuskurova served hot or cold?
It is typically served at room temperature or chilled, making it a great alternative for summer days.
What type of couscous should be used?
Traditional small-sized couscous pasta gives the best results for this recipe.
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