Couscous Risotto With Tomato, Oregano + Mozzarella

1. 1

   Combine passata, chicken broth and a sprig of oregano in a medium saucepan and bring to a simmer.

2. 2

   Meanwhile, heat oil in a separate saucepan over medium. Add couscous and garlic and cook, stirring, until beginning to toast, about 1 minute. Add remaining oregano and about a third of the broth. Simmer couscous in broth, stirring occasionally to prevent pasta from sticking, until liquid has almost fully evaporated. Repeat twice with more broth until couscous is tender, about 12 minutes total. Remove oregano sprigs.

3. 3

   Fold in mozzarella just before dividing among serving bowls. Drizzle with olive oil before serving.

* Per serving · 4 servings · Values may vary.

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