Couscous-caprese casserole

Name: Couscous-caprese casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 ml Tomato juice; 150 ml Vegetable broth; 2 TABLESPOONS Olive oil; 2 TABLESPOONS light vinegar (e.g. light balsamic vinegar); 7-10 Tbsp sugar, salt, pepper; 400 g Couscous (instant); 750 g Tomatoes; 3 Stem/s Basil; 375 g Mozzarella

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Loose and fluffy prepared in just 10 minutes: The couscous is cooked in tomato juice and broth, while you pluck the mozzarella. Then it's already the turn of the oven...

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 ml Tomato juice
150 ml Vegetable broth
2 TABLESPOONS Olive oil
2 TABLESPOONS light vinegar (e.g. light balsamic vinegar)
7-10 Tbsp sugar, salt, pepper
400 g Couscous (instant)
750 g Tomatoes
3 Stem/s Basil
375 g Mozzarella

Directions

1
Bring juice, stock, 1 tablespoon of oil, vinegar, 1⁄2 TL sugar, salt and pepper to the boil in a pot. Put the couscous in a bowl. Pour the tomato stock over it. Cover and let it swell for about 5 minutes.
2
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Wash the tomatoes and cut them crosswise into slices. Wash basil and shake dry. Pluck off the leaves. Roughly pluck the mozzarella.
3
Grease an ovenproof dish (approx. 17 x 28 cm) with oil. Loosen up the couscous and 1⁄3 Spread the couscous in the dish, press lightly. Spread each 1⁄3 tomatoes, cheese and basil on top. Repeat until all ingredients are used up, finishing with cheese. Sprinkle with 1 tablespoon of olive oil. Bake in a hot oven for about 20 minutes.