Colorful Vegetables with Couscous Stuffing
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 4 medium Tomatoes
- salt
- freshly ground peppers
- 4 Prince mushrooms (or other wild mushrooms)
- 3 Tbsps chopped parsley
- 100 grams Feta
- 3 Tbsps olive oil
- 1 medium Zucchini 250 grams (approximately 8 ounces)
- 125 milliliters Vegetable broth
- 125 grams Couscous
- 2 Tbsps Crème fraiche
- cayenne pepper
- 3 Tbsps butter
Preparation steps
Peel and chop the onion and garlic. Rinse tomatoes. Cut a small slice from top of each tomato and scoop out the flesh with a spoon. Season inside of tomatoes with salt and pepper. Clean mushrooms and remove stems. Crumble the feta.
Rinse zucchini and cut into 4 pieces. Scoop out the flesh with a melon baller. Blanch for 2 minutes in boiling salted water. Drain, rinse and pat dry. Bring the broth and 1 tablespoon oil to a simmer.
Stir couscous in the broth, remove from heat and let stand, covered, for 3 minutes.
Chop the mushroom stems, and tomato and zucchini flesh. Saute onion and garlic in a skillet in 1 tablespoon oil. Add chopped vegetables and saute. Mix the sauteed vegetables, parsley and crème fraiche with the couscous. Stir in 2/3 of the feta. Season well with salt, pepper and cayenne pepper. Fill vegetables with couscous mixture and place in a greased baking pan. Cut up butter into small pieces. Sprinkle couscous with butter and the remaining feta. Bake in preheated 200°C (approximately 400°F) oven about 30 minutes.
