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🍽️ Creamy Tomato Couscous Bake

663 kcal · 30 min · 4 servings

Creamy Tomato Couscous Bake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the celery, onions, and parsley root.
  2. 2. Dice the peeled vegetables into small cubes.
  3. 3. Heat 3 tablespoons of butter in a pot.
  4. 4. Sauté the onions in the hot butter until translucent.
  5. 5. Add the diced vegetables and raisins.
  6. 6. Sauté the vegetables briefly.
  7. 7. Pour the vegetable broth into the pot.
  8. 8. Bring the broth to a boil.
  9. 9. Stir in the couscous.
  10. 10. Season the mixture with salt, pepper, and cumin.
  11. 11. Remove the pot from the heat.
  12. 12. Let the couscous swell for 10 minutes.
  13. 13. Blanch half of the tomatoes in hot water (briefly cook in boiling water).
  14. 14. Peel the skin off the blanched tomatoes.
  15. 15. Quarter the peeled tomatoes.
  16. 16. Deseed the tomato quarters.
  17. 17. Dice the deseeded tomatoes.
  18. 18. Finely chop the parsley.
  19. 19. Mix the tomato cubes and parsley into the couscous.
  20. 20. Separate the eggs into yolks and whites.
  21. 21. Mix the egg yolks with the crème fraîche.
  22. 22. Whip the egg whites until stiff.
  23. 23. Gently fold the egg yolk cream into the couscous mixture.
  24. 24. Gently fold the whipped egg whites into the couscous mixture.
  25. 25. Grease a baking dish.
  26. 26. Pour the couscous mixture into the prepared dish.
  27. 27. Wash the remaining tomatoes.
  28. 28. Slice the tomatoes.
  29. 29. Arrange the tomato slices on top of the bake.
  30. 30. Preheat the oven to 180 degrees.
  31. 31. Bake the bake in the oven for about 45 minutes.
  32. 32. Mix the yogurt with the chopped coriander.
  33. 33. Add lemon juice to the yogurt-coriander mixture.
  34. 34. Season the dip with salt and pepper.
  35. 35. Serve the dip as a side dish.

Nutrition per serving