Couscous Filled Rolls

Posted on Nov 2nd, 2024

by Joseph Bicknell

Categories:

Sandwich Recipes

Last Updated on December 7, 2024

Print this recipe

Aubergine and zucchini slices, served stuffed with a mixture of couscous and chopped Vegetable Recipes.

Ingredients:

2 pieces of medium sized courgettes 2 pieces of medium sized aubergines 2 pcs of carrots 1 pc of young beetroot 1 pcs red peppers olive oil fresh coriander salt For the couscous mixture: 3 tbsp tomato puree 2 tbsp 1 tsp ground ginger 1 tsp curry spices 1 tsp ground sweet paprika 100 g couscous 2 dl boiling water

Procedure:

1. Cut the cleaned peppers, carrots and beets into noodles
2. Cut the washed zucchini and eggplants into one-centimetre slices, sprinkle with salt and leave to sweat for 20 minutes
3. Meanwhile, mix couscous, ginger, ground paprika, curry spices, olive oil and tomato paste in a bowl, pour boiling water over, mix with a fork and let stand for 15 minutes until the liquid is absorbed
3. Rinse the zucchini and eggplant slices, pat dry, then fry on a grill pan coated with olive oil on both sides, fill them with the prepared couscous mixture, add the chopped vegetable noodles on top and roll them into rolls
4. Serve immediately sprinkled with finely chopped coriander.

(Visited 1 times, 1 visits today)

Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.