Zucchini casserole with couscous
Ingredients
For 4 people
• 80 g mushrooms
• 80 g leek
• 100 g onion,
finely chopped
• 150g couscous
• 125 ml white wine
• 250 g Qimiq sauce base
(Austrian product,
now also partly
available in Germany,
(www.qimiq.com)
• 150 g strained tomatoes
• 60g Parmesan
• 2 courgettes
• 1 eggplant
• 1 red pepper
• Olive oil
• Salt
• Pepper
preparation
Cut the mushrooms and leek into thin slices and fry them together with the onions and couscous in hot olive oil. Deglaze with white wine, add QimiQ sauce base, strained tomatoes, a little sakz and pepper and half of the parmesan and set to one side.
Cut the zucchini and eggplant into slices, quarter the peppers and remove the seeds. Fry the vegetables in olive oil and then add them to the Dutch oven in layers, alternating with the couscous mixture. Sprinkle with the remaining Parmesan.
Cook with 10 (bottom) / 20 (top) briquettes for 40 minutes.
FIRE&FOOD Issue 3-2016
