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Couscous Casserole Recipe

Couscous Casserole

Recipe Ingredients for Couscous Casserole

AmountIngredient
1st Celeriac 1st Parsley root
2nd Onions 4 tbsp
Butter 2 tbsp
Raisins
Salt
Pepper 250 grams
Instant couscous
Ground cumin 1 kg
Tomatoes 3rd Egg size M
200 grams Sour cream
2 tbsp Chopped parsley
300 grams Yogurt
1 tbsp Herbs such as cilantro

Couscous Casserole Recipe Directions

1st Peel the celery root and parsley, remove onions, finely chop everything. 3 tablespoons butter in a saucepan, saute vegetables and raisins. Deglaze with 300 ml of water (according to specification pack instant couscous). Bring to a boil, add salt, add couscous and cook according to package specification. Season with pepper and cumin. 2nd Half of the tomato scare scald, and remove the skin. Peeled tomatoes into quarters, core and dice. Electric oven to 200 degrees. 3rd Trennen.1 eggs. Peel the celery root and parsley, remove onions, finely chop everything. 3 tablespoons butter in a saucepan, saute vegetables and raisins. Deglaze with 300 ml of water (according to specification pack instant couscous). Bring to a boil, add salt, add couscous and cook according to package specification. Season with pepper and cumin. 2nd Half of the tomato scare scald, and remove the skin. Peeled tomatoes into quarters, core and dice. Electric oven to 200 degrees. 3rd Separate the eggs. Yolks with sour cream mix with the couscous. Beat egg whites stiff, with diced tomatoes and parsley, gently fold into the mixture. 4th Grease the mold with remaining butter. Pour couscous mass. Tomato slices in remaining share. Accumulating evidence that imbricate in the oven at 200 degrees (gas mark 3) Bake about 45 minutes. 5th Mix yogurt and cilantro. Add salt and pepper. Serve as a dip for the casserole. Drinks tip: dry rosé wine p>


 

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