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Israeli Couscous with Tomato and Olives

Jessica Gavin
  • 35 minutes
  • Serves 4

INGREDIENTS

600 g

baby tomatoes

1 tbsp

Basil

2 tsp

Garlic

1 tbsp

Parsley

1/2 cup

Shallots

1

kalamata olives ((75g

150 g

israeli couscous

1

Black pepper

1 tsp

Kosher salt

1/4 cup

Olive oil, extra virgin

2 tbsp

Red wine vinegar

1 1/2 cups

Water