Couscous Puttanesca
A bold Mediterranean twist on comfort food! This Couscous Puttanesca combines briny capers, savory anchovies, and juicy cherry tomatoes with pearl couscous, all simmered in white wine and rich stock. Finished with fresh parsley and parmesan, it’s a quick, flavor-packed dish that delivers big on taste with minimal effort.
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Couscous Puttanesca
Servings: 4
A bold Mediterranean twist on comfort food! This Couscous Puttanesca combines briny capers, savory anchovies, and juicy cherry tomatoes with pearl couscous, all simmered in white wine and rich stock. Finished with fresh parsley and parmesan, it's a quick, flavor-packed dish that delivers big on taste with minimal effort.
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Ingredients
- ¼ cup extra virgin olive oil
- 2 shallots sliced
- 2 garlic cloves chopped
- 4 anchovy fillets chopped
- 400 g pearl couscous
- 150 ml dry white wine
- 1 L of Massel chicken stock
- 2 tbs baby capers rinsed and drained
- ½ cup halved pitted kalamata olives
- 250 g halved cherry tomatoes
- Handful of parsley leaves
- Grated parmesan to serve
Equipment Used
Instructions
- Heat the olive oil in a deep frypan over medium heat. Add the sliced shallots, chopped garlic, anchovies, capers, olives, & cherry tomatoes. Cook for 2-3 minutes until fragrant. Pour in the white wine and cook for 1-2 minutes until it reduces by half.
- Add the pearl couscous, and stir. Let the couscous toast for a few minutes.
- Pour in some stock. Bring everything to a simmer and cook for 10 minutes, or until the couscous is al dente.
- Taste and adjust seasoning as needed. Serve the dish topped with fresh parsley leaves and grated parmesan.
