Domatesli Kuskus / Couscous mit Tomatensauce

Serves 10–12

Ingredients

• 250 g couscous
• 1 litre water (for the pilaf)
• 200 ml hot water (for the sauce)
• 1 tbsp salt (for the pilaf)
• ½ tsp salt (for the sauce)
• ½ tsp olive oil
• 25 g butter (for the sauce)
• 150 g onions, thinly sliced
• 200 g tomatoes, peeled, deseeded and chopped
• ½ tsp black pepper, ground
• 25 g butter (to garnish)
• 1 sage leaf (to garnish)

Preparation

1. Bring the water to the boil with the salt and olive oil, add the couscous and put on the lid.
2. Bring back to the boil, then simmer for 10 minutes and drain.
3. While the couscous cooks, melt the butter in another pot. Add the onions and fry for 6–7 minutes until soft.
4. Add the tomatoes and fry for 8–10 minutes until the juices have reduced. Sprinkle with black pepper and salt, pour in the water and put the lid on the pot. Bring to the boil, then reduce to very low heat and cook for 5 minutes.
5. Add the couscous to the sauce, stir well, put on the lid and cook for 3 minutes over medium heat and another 15 minutes over low heat.
6. In a frying pan, heat the butter with the sage leaf. Drizzle carefully over the couscous.
7. Then leave the dish covered on a warming plate for another 15 minutes. Serve in a pre-warmed bowl.