Ingredients
Vegetable couscous:
- 200 g couscous
- 400 ml vegetable broth
- 5 stalks parsley
- 3 tomatoes
- 100 g zucchini
- 1 clove of garlic
- 1 onion
Tomatoes:
- 2 tomatoes
- 40 g grated Parmesan
- dried herbs
Lemon dip:
- 1 untreated lemon
- 150 g yogurt
- salt, pepper
- chili flakes
Preparation
1. Mix the couscous with the broth in the pot.
2. Remove the parsley leaves from the stems; clean and coarsely dice the tomatoes and zucchini. Peel the garlic and onion and also coarsely dice. Gradually chop everything up in the Quick Cut and stir with the couscous.
3. Cut the tomatoes horizontally into thick slices and place in the sieve insert. Sprinkle with herbs and top each with some Parmesan.
4. Place the sieve insert on the pot and close with the EasyQuick. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 4 minutes in the steam area.
5. At the end of cooking time, place the sieve insert on a plate. Place the Navigenio overhead, switch to high level, gratinate for approx. 1 minute.
6. Grate the lemon zest and squeeze out the lemon juice, stir with yogurt and season to taste with salt, pepper and chili flakes. Serve the couscous vegetables with the gratinated tomatoes and dip.
This recipe has been tested and approved by AMC.
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