John Myers
Couscous Vegetable Casserole with Tomato Sauce
The perfect couscous vegetable casserole with tomato sauce recipe with a picture and simple step-by-step instructions.
Tomato sauce
- 80 g Onions
- 2 Peeled garlic clove
- 2 tbsp Oil for frying
- 4 tbsp Tomato paste
- 2 Cans Chunky tomatoes
- 1,5 Poles Cinnamon
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Honey liquid
Couscous vegetable casserole
- 600 g Parsnip fresh
- 150 g Carrots
- 300 g Leeks
- 200 g Couscous
- Water (package instructions)
- 150 g Feta
- 1,5 tsp Vegetable broth, instant
- 1 tbsp Dried oregano
- 2 tbsp Oil for frying
- 100 ml Water
Tomato sauce
- Peel and finely dice the onion + garlic. Heat the oil in a large saucepan and sauté the onions + garlic over a medium temperature for approx. 2-3 minutes. Then add the tomato paste and 30-60 sec. with fry. Deglaze the whole thing with the tomatoes from the tin. Stir in cinnamon sticks, honey, salt and pepper and simmer for 10 minutes.
vegetable casserole
- Peel the parsnips + carrots and cut into cubes of the same size. Clean the leek, halve lengthways and cut into 5 mm wide half rings. Heat the oil in a large pan (medium temperature) and fry the parsnips + carrots in it for 8 minutes, turning occasionally. Add the leek and sauté briefly. Then deglaze the whole thing with 100 ml of water. Season to taste with salt and pepper and cook covered for about 7-10 minutes.
- Bring the water for the cousccous (see instructions on the package) with the vegetable stock to a boil. Put the couscous in a larger baking dish and pour the hot broth over it, set aside and let it soak. Preheat the oven to 200 ° C convection (180 ° C top / bottom heat).
- Spread the vegetables on the couscous and pour the sauce over them. Sprinkle the oregano on top and then crumble the feta over it. Then bake for 20 minutes.
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