Tomato Couscous Casserole

Ingredients for 4 servings:

• 250 g couscous
• 4 large beefsteak tomatoes
• 2 tbsp oil
• 1 tbsp parsley, chopped
• 1 bay leaf
• salt and pepper
• 100 g cheese (Emmental), grated
• Butter for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place the couscous in a bowl and pour over a little hot water – the grain should be soaked, but not standing in the water. Cover the couscous with a large lid or aluminum foil and let it stand for a few minutes. Preheat oven to 220°C. Thoroughly butter a baking dish. Quarter, deseed, and roughly dice the tomatoes. Heat oil in a large pan. Add the tomato pieces, parsley, and bay leaf, and season generously with salt and pepper. Cover and simmer over low heat for about 30 minutes until a thick tomato sauce has formed, stirring occasionally. Fill the baking dish with a layer of couscous, then add tomato puree. Then add a layer of grated cheese, a layer of couscous, and finally a layer of tomato puree, covered with grated cheese. Place the baking dish in the oven for about 20 minutes.