John Myers
Couscous Casserole
The perfect couscous casserole recipe with a picture and simple step-by-step instructions.
- 400 g Broccoli divided into florets
- 150 g Sliced zucchini
- 1 Cut the red pepper into strips
- 1 Chopped onion
- 2 Garlic cloves pressed
- 2 tbsp Oil
- Salt
- Pepper from the grinder
- Sweet paprika powder
- Curry powder (Indian)
- 850 ml Chunky tomatoes
- 300 g Couscous
- Fat for the shape
- 80 g Black pitted olives
- 100 g Fresh goat cheese thaler
- 5 tbsp Cream
- Herbs to garnish
- Sauté the broccoli, zucchini, bell pepper, onions and garlic in a pan with hot oil. Season with salt, pepper, paprika and curry powder.
- Put the tomatoes in a saucepan, bring to the boil and let the couscous soak in it for 50 minutes. Put in a greased baking dish. Spread the vegetables and olives on top. Crumble the cheese and stir with the cream until smooth (since I didn’t get any thalers I just took goat cream cheese) and spread on the couscous and vegetables.
- Bake in a preheated oven at 160 ° C convection / 180 ° C top and bottom heat for 10 minutes. Garnish with herbs and serve …
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