Apple taboulé with camembert-onion crostini
very easy
60 mins
60 mins
Ingredients
- 300 g Onions
- 8 Stem/s Thyme
- 8 TABLESPOONS Olive oil
- 3 TABLESPOONS Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Balsamic vinegar
- 100 g Couscous
- 50 g Pine nuts
- 2 Spring onions
- 2 small apples (e.g. Elstar)
- 1 collar flat leaf parsley
- 1 Lemon
- 1/2 Baguette
- 200 g ripe camembert
Directions
- 1
For the confit, peel onions and cut them into rings. Wash and chop the thyme. Heat 2 tablespoons of oil in a frying pan. Fry the onions in it until transparent. Stir in sugar and allow to caramelize until golden brown. Stir in thyme. Season to taste with salt and pepper. Deglaze with vinegar and simmer for about 2 minutes. Let cool off.
- 2
For the Taboulé Couscous, cook according to the instructions on the packet and allow to cool. Roast the pine nuts in a pan without fat, remove. Clean and wash spring onions and cut into fine rings. Wash, quarter, core and finely dice apples. Wash and chop parsley.
- 3
Mix lemon juice with salt and pepper. Stir in 4 tablespoons of oil. Mix with couscous, apples, spring onions, pine nuts and parsley. Leave to stand for about 15 minutes. Season to taste and pour into glasses.
- 4
For the crostini cut baguette and camembert into 12 slices each. Heat 2 tablespoons of oil in a frying pan. Fry the baguette in it until golden brown. Cover with camembert and onion confit. Arrange everything.
- 5
Melt the sugar while stirring, so that the caramel wraps around the onions. Then add the thyme first, so that it doesn't burn.
Nutrition Facts
400 kcal
37 g
21 g
13 g
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