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🥗 Oven-Baked Mozzarella with Toasted Couscous and Fresh Tomato Dip

646 kcal · 30 min · 4 servings

Ingredients

• Pine nuts 2 tbsp
• Vegetable broth 300 g
• Couscous 200 g
• Mozzarella 2 pcs
• Wheat flour, Type 405 4 tbsp
• Breadcrumbs 6 tbsp
• Eggs 2 pcs
• Oil 5 tbsp
• Organic Limes 1 pc
• Parsley, fresh 40 g
• Vine tomatoes 8 pcs
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Heat a pot over medium heat.
2. 2. Toast the pine nuts in the pot for 1 to 2 minutes without adding fat.
3. 3. Pour the required broth into a separate pot and bring it to a boil.
4. 4. Take the couscous and stir it into the boiling broth.
5. 5. Remove the pot from the heat and let the couscous rest covered.
6. 6. Slice the mozzarella into even slices.
7. 7. Prepare three shallow plates.
8. 8. Spread flour on the first plate.
9. 9. Spread breadcrumbs on the second plate.
10. 10. Whisk the egg and place it on the third plate.
11. 11. Coat one mozzarella slice in the flour first.
12. 12. Dip the floured slice into the whisked egg.
13. 13. Roll the egg-coated slice in the breadcrumbs.
14. 14. Press the breadcrumbs firmly onto the slice.
15. 15. Repeat this process for all mozzarella slices.
16. 16. Heat 3 tablespoons of oil in a frying pan over medium heat.
17. 17. Fry the breaded mozzarella slices in the pan for about 5 minutes.
18. 18. Turn the slices several times until they are golden brown on all sides.
19. 19. Remove the fried slices from the pan.
20. 20. Keep the mozzarella slices warm covered.
21. 21. Wash the lime thoroughly.
22. 22. Cut the lime in half.
23. 23. Squeeze the juice out of the lime.
24. 24. Wash the parsley.
25. 25. Dry the parsley.
26. 26. Finely chop the parsley leaves.
27. 27. Wash the tomatoes.
28. 28. Remove the stems from the tomatoes.
29. 29. Dice the tomatoes into pieces of about 1 cm.
30. 30. Place the diced tomatoes and chopped parsley into a bowl.
31. 31. Add olive oil.
32. 32. Add 1 tablespoon of lime juice.
33. 33. Season with salt and pepper.
34. 34. Mix all ingredients well together.
35. 35. Stir the cooled couscous.
36. 36. Season the couscous with lime juice, salt, and pepper.
37. 37. Plate the couscous.
38. 38. Place the warm mozzarella next to the couscous.
39. 39. Serve the tomato-parsley salad alongside.
40. 40. Enjoy your meal!

Nutrition per serving

• kcal: 646
• Protein: 32 g · Fett/Fat: 36 g · Carbs: 46 g