Couscous with anchovy cream with tomatoes and chilli



Prepare the couscous base as indicated on the pack. Cut the celery into cubes; coarsely chop the capers, black olives and a few leaves of fresh basil. Add everything to the couscous. Emulsify the anchovy, tomato and chilli cream with a few tablespoons of extra virgin olive oil and a little water.
Pour the emulsified cream into the couscous, season with grated lemon peel and mix thoroughly.
Season to taste and leave to rest for 10 minutes before consuming.

To serve

Served as you prefer.