Mozzarella Couscous Bake Recipes

MOZZARELLA COUSCOUS BAKE

Steps:

• Preheat the oven to the highest temperature.
• Gather your ingredients and finely chop the onion, chilli and mushroom. It may help here to have the onion and chilli on a separate chopping board than the mushroom. Peel and chop, or better yet, use a garlic mincer to mince the garlic finely.
• Heat up a frying pan with butter or olive oil and add the onion and chilli. (If it's all on one chpping board you can just throw it in.) Then prepare your couscous and keep it warm whilst continually moving the onion and chilli, you don't want it too dark coloured.
• When the onion is nearly done, add the mushrooms and any spices you may be adding. Then add the garlic and saute until the mushrooms are nearly done.
• Take the pan of the heat and get a small Pyrex bowl. Layer up the couscous, mushroom mix and mozzerella until the top of the bowl. Then add the remaining mozzarella on the top.
• Put the bowl into the oven for around 10 minutes until the top is crispy. Serve with butter, salt or any seasoning's.

COUSCOUS BAKE

Steps:

• Combine water and garlic salt in a large saucepan; bring to a boil.
• Remove from heat, and stir in couscous.
• Cover and let stand 5 minutes or until liquid is absorbed.
• Stir in black beans and next 7 ingredients.
• Spoon into a lightly greased 11 x 7 inch baking dish.
• Bake at 350ºF for 25 minutes, or until heated through.
• Sprinkle with sliced green onions.
• Cut spinach into thin strips and serve couscous misture over spinach.

COUSCOUS CAPRESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Pour boiling water over couscous in a bowl. Cover bowl with plastic wrap. Let couscous soak until the water is completely absorbed, about 5 minutes.
• Slice the tops from tomatoes and take a very small slice of the bottoms so they will be stable upright. Use a spoon to remove and discard the tomato innards. Put tomatoes in the prepared baking dish.
• Bake tomatoes in the preheated oven until lightly charred at the edges, about 20 minutes.
• Line the inner walls of each tomato with 4 basil leaves.
• Toss mozzarella cheese with the couscous; stuff into tomatoes. Drizzle balsamic vinegar over the top of the stuffed tomatoes.

TOMATO & MOZZARELLA COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl along with the pesto and crumble over the stock cube. Pour over 2 teacups (about 400ml/14fl oz) boiling water and give it a good stir to dissolve the stock. Cover with cling film and leave to stand for 10 mins until all the water has been absorbed.
• To make the dressing, mix together the olive oil, pesto and lemon juice. When the couscous has swelled up, pour the dressing over and flake through with a fork, breaking up any clumps. Toss in the mozzarella, tomato and rocket, then serve.

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD

Steps:

• In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
• In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
• With a fork, fluff the couscous then let cool.
• Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
• Garnish with whole basil leaves and serve.
• Note: part-skim mozzarella cheese can be substituted.