Risotto of couscous with mozzarella Picture: Supplied

Serves 4 to 6
Preparation: 10 minutes Bake: 15 minutes

2 bags of Tipiak Couscous with tomatoes and Provencal herbs

2 shallots
Butter to taste
800 ml of boiling water
200 ml of white wine
1 portion of mozzarella
Salt, pepper

Cook the thinly sliced shallots in a pan with some butter
Add 2 bags of Tipiak Couscous with Tomatoes and Provencal Herbs and cook as indicated on the pack. Once cooked, add the wine

Away from the heat, add the diced mozzarella and some butter
Mix and season with salt and pepper. Serve straightaway

Recipe Supplied by Tipiak 

Also see:

Bastille Day Recipes

Recipes in time for Bastille Day

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