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Cook the coucous according to the instructions on the packet. Wash and slice one yellow and one green pepper (capsicum), dice a red onion, and finely chop some fresh parsley. Heat extra virgin olive oil in a pan and toss in the peppers and onion, stirring on a high flame until they start to brown. Add the coucous, Campisi black olive paté, the chopped parsley, salt and pepper and stir well, without letting the couscous stick to the bottom of the pan. Remove from heat. Cubes of cheese can be added: I recommend feta. Served with a cold glass of white wine, I guarantee you you’ll never think of couscous as boring again. A variation is to add Campisi’s semi-dried cherry tomatoes.

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