Couscous casserole with tomato and mozzarella

Ingredients for 3 servings:

• 250 g couscous
• 2 tsp, heaped vegetable broth, instant
• 600 ml water
• 2 balls of mozzarella
• 4 tomatoes
• 150 g sour cream
• 1 egg(s)
• Oil, for the mold
• Salt
• pepper
• basil

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Bring the water and vegetable stock to a boil. Add the couscous, remove from the heat, and let it swell until it reaches the desired consistency, adding a little more water if necessary and stirring. I let it swell for at least 10 minutes. Grease a casserole dish with a little oil, add the couscous, and smooth it down. Crack the egg into the couscous and mix it with the sour cream until smooth. Season with salt, pepper, and basil. Slice the tomatoes and mozzarella. Then alternately layer the couscous with the sour cream and egg mixture, smoothing it down. Sprinkle with basil to taste and place in the oven preheated to 200°C. The casserole is ready when the mozzarella is golden brown and the sour cream and egg mixture has set. The casserole also tastes great with oregano. It’s easy to prepare in advance and tastes great both hot and cold. Due to the high mineral content of couscous, it is also healthy and very suitable for pregnant women.