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Couscous and vegetable bake
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Prep Time:
40 minutes
Cook Time:
100 minutes
Total Time:
140 minutes
Quick and satisfying couscous and vegetable bake for happy family and guests.
Ingredients:
  • Olive oil cooking spray
  • 3 large eggplant, thinly sliced lengthways
  • 4 zucchini, thinly sliced lengthways
  • 410g can diced tomatoes (with basil and garlic)
  • 400g can lentils, drained, rinsed
  • 400g butternut pumpkin, cut into 3mm-thick slices
  • 125.00 ml uncooked couscous
  • 250g mozzarella cheese, sliced into rounds
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced) and generously grease a 6cm-deep, 21cm x 21cm baking dish.
  • Heat a chargrill or non-stick frying pan over medium-high heat. Lightly spray eggplant with oil and cook for 3 to 4 minutes per side until browned and tender. Then, repeat the process with zucchini, cooking for 2 to 3 minutes per side until browned and tender. Place on a plate.
  • Mix together ripe tomatoes and hearty lentils in a bowl, then generously season with salt and pepper to enhance the flavors.
  • Layer one-third of the eggplant in the dish, followed by one-third of the zucchini. Add half of the pumpkin in a single layer, sprinkle with half of the couscous, and dollop one-third of the tomato mixture. Repeat the layers. Top with the remaining eggplant, zucchini, and sauce. Add cheese on top, then cover with foil before baking.
  • Bake covered for 30 minutes, then uncover and bake for an additional 30 to 40 minutes until cheese is golden and bubbly. Let it rest for 10 minutes before serving.

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