Summary

Ingredients

• 1 ½ cup couscous, instant, pre-cooked
• 4 bell pepper (s), (red)
• 4 tomato (s)
• 400 g tomato (s), chopped canned tomatoes
• 1 small Can / s tomato paste
• 1 onion (s)
• 3 cloves garlic
• 4 teaspoon vegetable stock, instant
• Cayenne pepper
• 2 teaspoon soy sauce
• Basil, fresh
• Oregano, fresh
• Sage, fresh
• 2 tablespoon olive oil
• 200 g Parmesan or Grana (freshly rated)
• Seasoned Salt
• pepper

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Instructions

1. Sixth, core and wash the peppers and place with the cut side down on a baking sheet, which is pushed onto the top rail of the oven. Grill the peppers on the highest grill setting until they are soft and the skin turns brown (approx. 12 minutes depending on the oven).
2. Soak the couscous with three cups of water and 3 teaspoons of vegetable stock powder until all of the liquid is absorbed.
3. Chop the onion, press the garlic and fry in a pan with the olive oil over high heat until crispy. Cut the tomatoes into cubes and add them. Simmer the chopped canned tomatoes, tomato paste, 1 teaspoon vegetable stock powder, cayenne pepper, herb salt, pepper, soy sauce, basil, oregano and sage in the pan and the sauce for about 10 minutes.
4. Put the couscous in a baking dish. Pour the sauce over it (do not stir in!). Place the grilled peppers on top. Sprinkle the grated cheese over the peppers.
5. Caution - the couscous draws a lot of liquid and flavor. So don`t be too frugal with the sauce, it can be a lot of sauce.
6. Place the casserole in the oven at 200 degrees and gratinate for about 15 to 20 minutes, until the cheese is crispy.