Mediterranean Couscous Pan Baked with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup couscous
- 1 medium zucchini
- 1 onion (s)
- 1 clove garlic
- 1 handful tomato (s), dried, in oil
- 1 handful olives, black
- 1 tablespoon capers
- 2 tablespoon pesto rosso
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 dash balsamic vinegar
- 100 g oat cream cheese
- Vegetable broth, granulated
- Herbs Provence, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Let the couscous soak according to the instructions on the packet.
- Peel the onion and clove of garlic, then chop. Drain the sun-dried tomatoes, but collect the oil and cut into small pieces. If necessary, brush off the zucchini and wash thoroughly, then cut into bite-sized pieces.
- Put 1 - 2 tablespoons of the tomato oil in a sufficiently large pan and heat. Sweat the onion and garlic in the hot oil, then add the zucchini and let them gain color, turning occasionally. Now add the sun-dried tomatoes, capers and olives and heat. Mix in the pesto.
- Season with pepper, salt, herbs from Provence, lemon juice, maple syrup and balsamic vinegar.
- Then add the couscous and stir.
- Finally, season with vegetable stock without adding any liquid. The chef has the recipe 1 A soup spice from mewalter, which is ideal for this.
- Finally spread the goat cheese and bake in the oven at 200 ° C for about 10 minutes.
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