Flans and Baked Dishes Recipes - Tomato and Couscous Bake Recipe

Ingredients

• 250 g/9 oz couscous

• butter for the mould

• 4 large beef tomatoes

• 2 tablespoons oil

• 1 tablespoon parsley, chopped

• 1 bay leaf

• salt

• pepper

• 100 g/3 1/2 oz (1 cup) grated Emmenthal cheese

Serves 4

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Method:

1. Put the couscous in a bowl and pour a little hot water over it - the couscous must be moist but not sitting in water. Cover the bowl with a large lid or aluminum foil and leave to soak for a few minutes.

2. Preheat the oven to 220°C (425°F), Gas mark 7. Butter a soufflé dish generously.

3. Cut the tomatoes into quarters, remove the seeds and chop coarsely. Heat the oil in a large pan and add the chopped tomatoes, parsley and bay leaves; season generously with salt and pepper.

4. Cover and simmer over a low heat for about 30 minutes until the mixture has reduced to make a thick sauce. Stir now and again.

5. Put a layer of couscous at the bottom of the soufflé dish with a layer of tomato puree on top. Follow with a layer of grated cheese, another layer of couscous and finally a layer of tomato puree.

6. Sprinkle with grated cheese. Bake the soufflé for about 20 minutes in the oven.

Note: Couscous dishes are very popular in North African countries such as Tunisia. It may be served with vegetables. poultry and other meats.