Manor Farm Herbs
Manor Farm
Fringford
Bicester
Oxfordshire OX27 8DP

Recipe

Courgettes, Mushrooms and Cheese baked with Couscous

Serves 6 as a side dish, or 2 - 3 as a main course.

  • 425 ml vegetable stock
  • 130 g couscous
  • 1 courgette ( or 2 small ones) thinly sliced
  • 125 g sliced mushrooms
  • 1 onion, thinly sliced
  • 3 tbls basil chopped
  • 2 tbls oregano chopped - Hot and Spicy oregano is nice in this
  • 120 g grated cheddar cheese
  • 2 cloves of garlic, finely chopped
  • 1 beaten egg
  • salt and pepper to taste

Preheat your oven to 400F, 200C or Gas mark 6.
Bring 250 ml of the stock to the boil in a small saucepan. Stir in the couscous, cover and leave to stand for 10 minutes, then fluff up with a fork.
Meanwhile sauté the onions and courgettes in a little bit of oil in a medium sized pan for 5 minutes until they soften. Add the mushrooms, herbs and garlic and sauté for 3 minutes more.
Combine this vegetable mixture with the couscous, and half of the grated cheese. Mix in the remaining stock, egg and seasoning.
Spoon into a greased baking dish and top with the remaining cheese.
Bake for about 30 minutes until golden brown.