Vegetable casserole with couscous topping

Name: Vegetable casserole with couscous topping
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 TABLESPOONS oil, salt, pepper; 250 g Instant couscous (coarse durum wheat semolina); 1 Vegetable Onion; 3 Peppers (e.g. green, yellow and red); 2 medium zucchini; 4 Meat Tomatoes; 2 TABLESPOONS Tomato paste; 7-10 Tbsp dried herbs of Provence; 125 g Gouda (play); 2-3 stem(s) Thyme; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 TABLESPOONS oil, salt, pepper
250 g Instant couscous (coarse durum wheat semolina)
1 Vegetable Onion
3 Peppers (e.g. green, yellow and red)
2 medium zucchini
4 Meat Tomatoes
2 TABLESPOONS Tomato paste
7-10 Tbsp dried herbs of Provence
125 g Gouda (play)
2-3 stem(s) Thyme
7-10 Tbsp Grease

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). 1⁄4 Bring l water to the boil with 1 tbsp. oil and 1 tsp. salt. Remove the pot from the stove. Stir in couscous, cover and allow to swell for approx. 2 minutes (see package instructions).
2
Let it cool down.
3
Peel the vegetable onion and cut into large pieces. Clean, wash and chop the peppers and zucchini. Wash and chop the tomatoes.
4
Heat 2 tablespoons of oil in a frying pan. Brown the onion, bell pepper and zucchini. Add tomato paste and tomatoes. Season with herbs from Provence, salt and pepper. 1⁄8 l water, bring to the boil and simmer for about 5 minutes.
5
Grate cheese. Wash thyme, pluck. Mix cheese, thyme and couscous. Put vegetable mixture into four small or one large greased casserole dish. Cover with couscous. Bake in a hot oven for about 15 minutes.