Couscous Risotto with Tomato Oregano Mozzarella
Ingredients
- 1 1/2 cups passata (from a 24-ounce bottle)
- 2 cups chicken broth
- 6 sprigs fresh oregano, divided
- 2 tablespoons olive oil, plus more for serving
- 1 cup Israeli couscous
- 1 garlic clove, chopped
- 2 ounces fresh mozzarella, pulled into bite-sized pieces
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