Vegetable casserole with couscous topping

Name: Vegetable casserole with couscous topping
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 250 g Couscous (durum wheat semolina); 1 Vegetable Onion; 600 g colourful peppers; 2 Courgettes (about 250 g each); 4 Meat Tomatoes; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Herbs of Provence; 7-10 Tbsp Pepper; 2-3 stem(s) Thyme; 125 g lactose-free grated Emmental

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 TABLESPOONS Oil
7-10 Tbsp Salt
250 g Couscous (durum wheat semolina)
1 Vegetable Onion
600 g colourful peppers
2 Courgettes (about 250 g each)
4 Meat Tomatoes
2 TABLESPOONS Tomato paste
7-10 Tbsp Herbs of Provence
7-10 Tbsp Pepper
2-3 stem(s) Thyme
125 g lactose-free grated Emmental

Directions

1
Bring 1/4 litre of water, 1 tablespoon of oil and 1 teaspoon of salt to the boil in a large frying pan. Remove the pan from the heat and stir in the couscous, let it swell for 2 minutes. Take out and let it cool down. Peel the vegetable onion and cut into large pieces.
2
Clean, wash and cut the peppers into pieces. Clean and wash the zucchini, cut them in half lengthwise and slice them. Tomatoes wash, clean and cut into pieces. Heat 2 tablespoons of oil in a frying pan.
3
Sauté the vegetables, except the tomatoes, in it. Add the tomatoes and tomato paste, season with herbs from Provence, salt and pepper. Add 1/8 litre water, bring to the boil and simmer for about 5 minutes. Wash the thyme, pluck the leaves from the stems.
4
Mix cheese, thyme and couscous. Put the vegetable mixture into 4 small or 1 large casserole dish. Pour the couscous mixture as a topping on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.