Couscous – Vegetable Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g couscous
- 500 ml salt water or vegetable stock
- 2 handfuls peas, fresh or frozen
- 1 large red pepper (s), cut into large strips
- 2 medium vegetable onion (s)
- 1 cup crème fraîche
- 1 cup sweet cream
- 1 packet feta cheese
- 0.5 ½ pack cheese, grated for casseroles
- salt and pepper
- garlic
- Parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Bring the salted water or vegetable stock to the boil, remove from the hob and add the couscous. Let it soak for at least 5 minutes.
- Wash the pepper, remove the seeds and cut into strips. Peel and roughly chop the onions. Spread both together with the peas in a suitable flat baking dish. Cut the feta into cubes and spread on the vegetables. Season lightly, taking into account the salt content of the cheese, and sprinkle with some chopped parsley. Now spread the couscous on the vegetables so that everything is covered.
- Mix the crème fraîche with the sweet cream and season with salt, pepper and garlic. Put it on the casserole and coat everything well with it. Sprinkle with parsley again.
- Spread the grated cheese on top and put the mold in the cold oven. Switch to 180 ° and bake the casserole on top / bottom heat for 50-60 minutes. The casserole is ready when the cheese is nice and golden brown.
- Fresh garlic baguette and, for meat eaters, a juicy schnitzel tastes good with it.
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