Vegetable Muffins on Lukewarm Paprika Salad

Summary

Ingredients

For the dough:

• 100 g couscous
• 200 ml water
• 2 spring onion (s)
• 150 g zucchini
• 150 g carrot (s)
• 100 g corn
• 1 teaspoon salt
• 2 egg (s)
• 1 handful parsley, freshly chopped
• Black pepper from the mill
• Paprika powder, noble sweet

For the salad:

• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 2 tomato (s)
• 1 onion (s)
• 1 clove (s) garlic, chopped

For the dressing:

• 2 tablespoon olive oil, extra virgin
• 1 teaspoon honey, more liquid
• 1 lemon (s), zest and juice it
• salt and pepper

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Instructions

1. For the muffins, briefly bring the couscous to the boil in lightly salted water, remove from the heat and let it soak for about 10 minutes.
2. Preheat the oven to 200 ° C top / bottom heat.
3. Peel the carrots, clean the zucchini. Grate everything finely and mix with a teaspoon of salt. Let stand for about two hours. Then pour off the liquid through a sieve and squeeze out the vegetables a little. Cut the spring onions into thin rings. Chop the parsley.
4. Mix the grated vegetables, spring onion rings, corn, chopped parsley and swollen couscous and season carefully with pepper, paprika powder and salt.
5. Line a 12 cup muffin tin with paper liners. Without them, they are very difficult to get out of shape. Distribute the dough evenly on the molds.
6. Bake on the middle rack for about 25 - 30 minutes. Remove the paper liners after taking them out.
7. For the salad, peel the peppers with the peeler, remove the seeds and skin and cut the peppers into fine strips. Also core and cut the tomatoes into eighths. Peel the onion and garlic, cut the onion into half rings, chop the garlic. Squeeze the lemon and grate the peel finely.
8. Briefly fry the onion rings and garlic cubes in a little olive oil, glaze with honey and let it caramelize a little. Add the paprika strips and cook for about 5 minutes while stirring. Put the tomato strips in the pan and toss them through briefly.
9. Make a dressing from 2 tablespoons of lemon juice, half a teaspoon of lemon zest, olive oil, salt, pepper and a little honey and marinate the salad with it.
10. Arrange the muffins on the salad and serve immediately.
11. Can also be used as a starter for 12 people.

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