Couscous, sausage and leek casserole

Ingredients for 2 servings:

• 150 g couscous
• 225 ml water
• 2 sausages, leftovers from the barbecue
• 2 stalk(s) leeks
• 2 tbsp oil
• 1 handful of tomatoes, dried, marinated in oil
• 1 shot of red wine
• 1 pinch(s) cinnamon powder
• 1 pinch of cayenne pepper
• 1 tsp salt
• 4 tbsp natural yogurt
• 1 handful of cheese, grated
• some butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Small lunch, also great for using leftovers, very easy to make

Bring the water to a boil, add salt, and let the couscous swell for 5 minutes. Set aside. Trim the leek and slice into rings. Chop the tomatoes very finely. Sauté the leek in oil (you can use the oil from the pickled tomatoes to make this dish). Add the tomatoes and deglaze with red wine. Season generously with cinnamon and cayenne pepper, then set aside. The sausage should already be grilled; if not, briefly toss it in the pan. Then chop it up. Grease a small baking dish with butter. Add the couscous, leek, tomatoes with their liquid, and the sausage to the baking dish and mix well. Spread the natural yogurt on top and sprinkle with grated cheese. Bake in the oven at 180°C (fan oven) for 20-25 minutes and serve hot.