I Salvaminuti Flaxseed Couscous
100 g cherry tomatoes
50 g Taggiasca olives
30 g capers, desalted
7 anchovy fillets
extra virgin olive oil, salt and pepper
Cook the Flaxseed Couscous according to the instructions on the packet.
In the meantime, slice the cherry tomatoes into segments, finely chop the Taggiasca olives and prepare the capers and anchovies.
Marinate the ingredients in olive oil, pepper and oregano. Add to the Flaxseed Couscous and serve with a sprinkling of oregano.