Tomato Couscous

" To m at o Couscous."

Ingredients
Vegetable broth: 50ml; Couscous: 40gm; Piquant peppers: 30gm; Tomato puree: 20gm; Extra virgin olive oil: 3 tbs; Cherry tomatoes: 40gm; Finely chopped fresh basil leaves: 10gm; Parsley: 10gm; Salt: to taste; Pepper: to taste; Roasted walnuts: 20gm; Roasted almonds: 20gm; Caper berries: 5gm; Kalamata olives: 20gm.

Method
In a small pot, bring the broth to a boil with tomato puree. Stir in couscous. Remove from heat and cover. Let it cool. Fluff with fork; set aside. In a large bowl, combine cooked couscous, piquant peppers, cherry tomatoes, basil, parsley and extra virgin olive oil. Toss to combine. Divide into four small portions. Toss one portion with almonds, second with walnuts, third with kalamata olives and the fourth with just extra virgin olive oil. Serve warm or at room temperature.