Risotto of couscous with mozzarella


Recipe preparation
  • Cook the thinly sliced shallots in a pan with some butter
  • Add 2 bags of Couscous with tomatoes and provencal herbs and cook as indicated on the pack, also add the wine
  • Away from the ring, add the diced mozzarella and some butter
  • Mix and season with salt and pepper. Serve straightaway


  • You can add pancetta slices on top of your dish before you serve it


  • 2 bags of Tipiak French Style Couscous
  • 2 shallots
  • Butter
  • 800 ml of boiling water
  • 200 ml of white wine
  • 1 portion of mozzarella
  • Salt, pepper

Used in the recipe

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