Backofengemüse mit Parmesan CousCous

für 2:

1 fenchelknolle | 1 rote zwiebel | 1 gelbe zucchini | 2 knoblauchzehen | thymian | olivenöl | chiliflocken | meersalz, pfeffer | 150 g couscous | 2-3 el parmesan

fenchel, zwiebel und zucchini in stücke schneiden und in eine grosse auflaufform geben, alles mit olivenöl beträufeln, die knoblauchzehen andrücken und untermischen. alles mit salz, pfeffer und chili würzen. ab in den ofen damit, bei 180° für etwa 30 minuten.

den couscous mit etwa 170 ml kochendem wasser übergiessen und 5 minuten quellen lassen. danach den couscous mit einer gabel auflockern, salzen, pfeffern und den parmesan unterrühren. zuletzt einen schuss olivenöl untermischen. den couscous zusammen mit dem röstgemüse servieren. yummy!

sf | 16.9.2011 | 5 Kommentare

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