Ingredients
- 2 bagsTipiak couscous with tomatoes and Provencal herbs
- 2shallots, thinly sliced
- As neededbutter
- 800 mlboiling water
- 200 mlwhite wine
- 1 portionmozzarella, diced
- To tastesalt and pepper
Method
Cook the thinly sliced shallots in a pan with some butter.
Add the 2 bags of Tipiak couscous with tomatoes and Provencal herbs, along with the boiling water and the wine, and cook as indicated on the pack.
Off the heat, add the diced mozzarella and a little more butter.
Mix, season with salt and pepper and serve straight away.
