John Myers
Couscous and Vegetable Casserole for Children
The perfect couscous and vegetable casserole for children recipe with a picture and simple step-by-step instructions.
- 100 g Couscous or bulgur
- 200 ml Vegetable broth
- Rapeseed oil
- 0,5 piece Zucchini
- 0,5 piece Fennel bulb
- 1 Can Pizza tomatoes
- Some extra broth
- 1 tbsp Freshly chopped herbs
- Salt pepper
- 150 g Sheep cheese
- Pour hot broth over the couscous or bulgur in a bowl. Let it soak for 5 minutes, then place in a greased baking dish.
- Finely dice the fennel and carrot and fry in a little rapeseed oil. Halve the zucchini lengthways and cut into fine cubes or slices. Add to the fried vegetables and fry briefly. Deglaze with pizza tomatoes and a little broth. Season lightly, stir in the herbs. Spread everything on the couscous in the baking dish. Spread the crumbled sheep cheese on top.
- Bake in a preheated oven at 180 – 200 degrees top / bottom heat for about 15 – 20 minutes.
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