Vegetable muffins on lukewarm pepper salad

Ingredients for 6 servings:

• 100 g couscous
• 200 ml water
• 2 spring onions
• 150 g zucchini
• 150 g carrot(s)
• 100 g corn
• 1 tsp salt
• 2 eggs
• 1 handful of parsley, freshly chopped
• black pepper, freshly ground
• Paprika powder, sweet
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 2 tomatoes
• 1 onion(s)
• 1 garlic clove(s), chopped
• 2 tbsp extra virgin olive oil
• 1 tsp honey, liquid
• 1 lemon(s), zest and juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

vegetarian delicacy, for a 12-cup muffin tray

For the muffins, briefly boil the couscous in lightly salted water, remove from the heat, and let it swell for about 10 minutes. Preheat the oven to 200°C (top/bottom heat). Peel the carrots and trim the zucchini. Finely grate everything and mix with a teaspoon of salt. Let stand for about two hours. Then strain the liquid through a sieve and squeeze the excess water out of the vegetables. Finely slice the spring onions. Chop the parsley. Mix the grated vegetables, spring onion rings, corn, chopped parsley, and soaked couscous and season gently with pepper, paprika, and salt. Line a 12-hole muffin tin with paper baking cups. Without them, they will be very difficult to remove from the tin. Divide the batter evenly among the cups. Bake on the middle rack for about 25-30 minutes. Remove the paper baking cups after removing the muffins. For the salad, peel the bell peppers with a vegetable peeler, remove the seeds and skins, and slice the bell peppers into thin strips. Deseed and eighth the tomatoes. Peel the onion and garlic, slice the onion into half rings, and chop the garlic. Squeeze the lemon and finely grate the zest. Briefly fry the onion rings and diced garlic in a little olive oil, glaze with honey, and let it caramelize slightly. Add the bell pepper strips and sauté for about 5 minutes, stirring. Add the tomato strips to the pan and toss briefly. Make a dressing with 2 tablespoons of lemon juice, half a teaspoon of lemon zest, olive oil, salt, pepper, and a little honey, and marinate the salad with it. Arrange the muffins on top of the salad and serve immediately. Can also be used as an appetizer for 12 people.