Couscous casserole

Ingredients for 4 servings:

• 500 g couscous (instant)
• 900 ml vegetable stock
• 250 g zucchini
• 320 g eggplant(s)
• Salt and pepper, freshly ground
• 2 bell peppers, red and yellow
• 30 g almond(s), peeled
• 1 bunch of parsley
• 5 tbsp olive oil
• 200 g feta cheese
• Fat for the mold
• 2 tbsp ajvar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pour about 600 ml of boiling vegetable stock over the couscous and let it swell. Clean, rinse, and dice the zucchini and eggplant. Season the eggplant cubes with salt. Clean, rinse, and dice the bell peppers. Roast the almonds in a pan without fat. Rinse the parsley, shake dry, and roughly chop the leaves. Preheat oven to 200°C (400°F), fan oven 180°C (350°F), gas mark 4. Pat the eggplant dry with kitchen paper and fry in 3 tablespoons of oil. Remove from the pan and fry the remaining vegetables in batches, seasoning with salt and pepper. Loosen the couscous with a fork and place half in a greased baking dish. Mix the vegetables, almonds, and 2/3 of the parsley and spread over the couscous. Cover with the remaining couscous. Sprinkle everything with crumbled feta and drizzle with the remaining oil. Bake in the oven for about 20-25 minutes until golden brown. Sprinkle with the remaining parsley. Mix the remaining broth with ajvar and serve.